Rosemary Reposado

 

This Rosemary Reposado will be the perfect signature cocktail for your Christmas party!

rosemary-reposado-top

 

I was asked by my friends at Hornitos® to come up with a Christmas drink using their Reposado Tequila so I grabbed my bottle of tequila and started mixing…

It’s hard sometimes to get the right drink, find the perfect cocktail that you’re looking for…especially when your taste buds get a little dulled after 3 or 4 rounds. But I manned up and rose to the challenge .

And I think I nailed it.

The Hornitos Reposado Tequila has is aged with a reduced contact to wood. This gives the tequila a paler color and a more pronounced agave flavor than other tequilas. The flavor is great and the price can’t be beat, so if you’re looking to buy a few bottles to make a signature drink like this Rosemary Reposado, Hornitos® Reposado is the way to go.

There’s a little Brown sugar syrup mixed with pomegranate juice to sweeten up this drink, and the rosemary adds a great flavor to the tequila as your sipping it.

Add all your ingredients to a cocktail shaker filled with ice and shake it up…

 

tequila-pouring

 

Pour it into a low glass and garnish with the sprig of rosemary. Now that’s a Christmas cocktail! Red and green with a Christmas tree branch as your garnish!

I’m totally fine with just taking shots of tequila – there’s not much more that I need than a lime wedge. But if you want a drink that’s a little more festive looking and tasting this is the drink for you.

If you want to make it an a pitcher so you’re not playing bartender like me all night, go ahead and up the quantities in the recipe and pour it into a pitcher. Just place the pitcher on a bowl of ice or in an ice bucket and you’re all set.

This is a drink that everyone will love so make sure you stock up on the tequila!

 

rosemary-reposado-hero

 

Rosemary Reposado
Serves 1
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Ingredients
  1. 1 rosemary sprig
  2. 1/2 oz. Raw® Brown Sugar Syrup (or you can use agave)
  3. 2 oz. Hornitos® Reposado Tequila
  4. 2 oz. pomegranate juice
Instructions
  1. Add all ingredients to a cocktail shaker filled with ice.
  2. Shake and pour into a low glass and then garnish with the rosemary sprig.
Mantitlement http://www.mantitlement.com/

Mantitlement Stocking Stuffers

 

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I’ve put together a list of Mantitlement Stocking Stuffers for all you last minute shoppers out there…you know who you are.

There’s only a few more shopping days left until Christmas –  and I know that there’s a lot of you guys out there that are just like me and wait until the last minute.

Every year I say that I won’t do it again and I’ll get a head start on my shopping. And every year it doesn’t happen.

The chosen theme for these Mantitlement Stocking Stuffers is cocktails. Why? Because weather you have to buy for your husband or wife, mom or dad, sister or brother…these stocking stuffers will be the perfect fit.

As long as they drink of course.

Let’s start with this Whiskey Wedge from Corkcicle.

whiskey-wedge

There’s a few of these gadgets out there for not watering down your whiskey, like whiskey stones, but the Whiskey Wedge is a huge wedge of solid ice. This thing is going to keep your whiskey chilled for a least 3 or 4 drinks…and probably even beyond that if your willing to have more.

 

Another item I love from Corkcicle is the Vinnebago.

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The Vinnebago is an insulated thermos that keeps your beverages hot or cold on the road. With no ice or cooler require. And when they say it keep sit cold, they mean it – this bad boy keeps your cold drinks cold for up to 25 hours! That’s a heck of a long travel time…that would even make it through a “Happy Birthday” song at our favorite hibachi restaurant.

It also keeps your hot drinks hot for up to 12 hours. Your hot toddy’s will stay hot all night long.

 

For making your cocktails at home, I like this cocktail muddler from Arctic Chill.

 cocktail-muddler

 

 

I was asked to do a review for this muddler from Arctic Chill. Perfect timing, just in time to get in the stocking stuffer post!

I’m all about muddlin’ up some mojitos or crushing sugar cubes and bitters for a Manhatten, but if you use a wood muddler it will break down over time and splinter. No one wants splinters in their drink. I have some pretty cool ceramic muddlers that are great but obviously you can’t use that right in your glass, so this stainless steel muddler is the answer. Arctic Chill’s muddler is made from stainless steel and features a grooved nylon head for maximum muddling power.

 

What to put in those fantastic drinks? I’d for one love to try these Cocktail Bitters (affiliate link) from the Fee Brothers!

chocolate-bitters

 

Especially the chocolate one…can you imagine the Kahlua and Bailey’s cocktails I could make with chocolate bitters?? Sign me up.

I hope these gifts help you guys (and girls) out. If anyone needs my home address for shipping…just let me know.

Sparkling Whiskey

 

 

champagne-pouring

 

Today marks the 1st Anniversary of Mantitlement and what a tremendous experience I’ve had this the year.

I’ve been able to take tours of several distilleries, I’ve gotten to know the guys from Garden State Brewfest and better yet have had a couple of opportunities to work with them. I’ve even attended special events at the Hard Rock Cafe & Yankee Stadium.

Pretty nice year so far.

I have also had a fantastic time with my wife Christie developing new recipes and recreating old family recipes from both our families and friends. Our families have given us a ton of support, as they always do, and I’m truly thankful for that. And I’m not sure what I would have done without the help I’ve had from my good friends who know way more about this stuff than I do…Shelly from Cookies and Cups and Chris from Cooking in my Yard.

And a very important thanks goes out to all the Mantitlement fans that stop by and visit me every day. You guys leave a lot of great feedback and have given me some really mind blowing cocktail ideas to say the least!

So now the only real way to celebrate is to bring out the champagne (of course you know I had to add some whiskey to it for the guys out there too).

Because I’m a little sentimental I had to add a shot of Hudson Baby Bourbon Whiskey to this Sparkling Whiskey cocktail. My very first post was a visit to Tuthilltown Distillery which was the first distillery to open in New York since the end of prohibition. Christie and I had our very first Mantitlement taste testing there and the people were so supportive and friendly, we definitely need to go back.

Last but not least! I want to thank my wife Christie for all her help and inspiration with Mantitlement’s success. So just to let her know how I feel, I stole a line from Springsteen…Nothing matters in this whole wide world, when you’re in love with a Jersey Girl!

So to all my family, old friends and new friends I would like to raise my glass and toast you:

“My friends are the best friends – loyal, willing and able. Now let’s get to drinking! All glasses off the table!” 

Salute! Hope to see you all for another year! 

Sparking-whiskey-seven

 

Sparkling Whiskey
Serves 1
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Ingredients
  1. 1 oz. whiskey, I used Hudson Baby Bourbon Whiskey
  2. 1/2 oz. St. Germain Elderflower liquor
  3. Champagne for topping
Instructions
  1. Add the whiskey and Elderflower liquor to a glass.
  2. Top with champagne.
  3. Glass was rimmed with gold sugar, optional.
Mantitlement http://www.mantitlement.com/

Roasted Shrimp Cocktail

 

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A shrimp cocktail platter is always a hit but next time try this Roasted Shrimp Cocktail to kick up the flavors of your shrimp!

The flavor that you get from roasting these shrimp instead of boiling them is so much better. Boiled shrimp are fine, but adding olive oil, salt and pepper and roasting them really kicks up the flavor of the shrimp a lot more.

The best part about putting out a shrimp platter is that it can all be done ahead of time. This Roasted Shrimp Cocktail is awesome served at room temperature, or even when the shrimp are still warm. But we all need to get stuff done and out of the way for holiday entertaining so make these shrimp ahead and keep them in the fridge to chill until your guests arrive.

I made up a couple different versions of dipping sauces for these shrimp instead of using just plain cocktail sauce. Of course, I get a little booze in there by using vodka and make a Bloody Mary dipping sauce and then I made a copycat version of a Joe’s Stone Crab mustard sauce that is amazingly good.

So, the wife is kind of strict about buying the shrimp. It has to be wild caught and not from Indonesia or some foreign country. She says it makes a huge difference in the flavor of the shrimp, I’m just throwing it out there because she told me to and you know how that goes if I don’t…

But obviously you can buy whatever shrimp you’d like, I won’t tell.

Anyway, peel your shrimp and devein them. This is definitely the most time consuming part – don’t worry – the rest is easy. You can also get your fish counter to do this for you for a couple of bucks if you’re tight on time. That’s a little something that I found out about shrimp buying recently. Always looking to save myself some time.

Then toss your shrimp with some olive oil, salt and pepper and roast them in the oven for 8-10 minutes.

Mix together your sauce while the shrimp are roasting…and serve.

Like I said, you can serve these straight from the oven, at room temperature or chill them up to a day ahead of time.

You might have to steal a few of these bad boys in the kitchen before you put the platter out ’cause they’ll be gone in a minute.

Buckets of beer, bottles of champagne and chilled vodka are always welcome.

 roasted-shrimp-cocktail-first

 

 

Roasted Shrimp Cocktail with Dipping Sauces
Serves 8 for appetizers
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Ingredients
  1. 1 1/2 lbs. of medium count shrimp, peeled and deveined
  2. olive oil
  3. salt and pepper
For the Mustard Sauce
  1. 1/2 c. mayonnaise
  2. 1 1/2 t. worcestershire sauce
  3. 1/4 t. salt
  4. 1 t. dry mustard
  5. 1 t. dijon mustard
Fort the Bloody Mary Sauce
  1. 2 t. fresh lemon juice
  2. 1 t. worcestershire sauce
  3. 1/2 c. ketchup
  4. 1 T. grated horseradish
  5. 2 t. vodka
  6. 1/4 t. celery seed
  7. 1/2 t. to 1 t. hot sauce
Instructions
  1. Get two small bowls for the sauces.
  2. Mix together the ingredients for each sauce and let chill for 15 minutes.
  3. Toss the shrimp in a couple tablespoons of olive oil and place them on a baking sheet.
  4. Lightly coat the shrimp with salt and pepper and roast in a 400 degree oven for 8-10 minutes.
  5. Take out and let cool.
  6. Serve the shrimp warm, chilled or at room temperature with the 2 sauces on the side.
Mantitlement http://www.mantitlement.com/

 

Tex-Mex Quiche

 tex-mex-quiche-whole

 

Real men eat quiche.

Especially when it’s this Tex-Mex Quiche with a homemade tortilla chip crust!

I actually love quiche. Anything with eggs and cheese and sausage in some sort of buttery crust is alright in my book.

With the holidays right around the corner we’re all looking for some comfort food recipes or recipes to entertain with that don’t require a ton of work and this Tex-Mex Quiche is one of those recipes.

The crust is actually made from just ground up tortilla chips and butter. Pretty genius if I do say so myself.

I used Tostitos® Simply Yellow Corn tortilla chips because they have a more authentic corn flavor and a little less salt than regular chips. I did a ton of testing on these corn chips for this recipe. Lots of chips and salsa…

The best part about this quiche is that you can do it a day ahead of time and warm it in the oven the next morning or that night for dinner. I almost think that it tastes even better if you make it up the day before – another bonus.

It’s real easy to make the crust, just throw a few handfuls of tortilla chips into your blender or food prossecor and grind them up until they’re fine crumbs.

Mix the tortilla crumbs in a bowl with some butter and sugar.

Press that into your spring form pan bottom and bake.

 

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After the crust is baked you’re going to mix up the filling. Brown up some sausage with a half an onion and the throw in a can of green chillies. Place in a bowl to cool.

Beat up a few (or like 10) eggs and stir together with you sausage mixture.

Add some cheese, sour cream and salt and pepper then pour into your tortilla crust.

 

tex-mex-quiche-pour

 

Bake for 30-40 minutes and then top with some extra tortilla chips crumbs.

You can serve this Tex-Mex Quiche up with some extra sour cream and guacamole on the side – or even some spicy salsa.

And definitely a few beers. If your having this as a dinner quiche, I mean.

Because beer at breakfast would just be weird…you’d have to have Champagne Margaritas or something more appropriate for the morning.

 

 

tex-mex-quiche-hero 

Tex-Mex Quiche
Serves 8-10
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Ingredients
  1. 1 (9 oz. bag) Simply Yellow Corn Tostitos
  2. 5 T. butter, melted
  3. 1 T. sugar
  4. 3/4 lb. Italian Sausage (spicy or sweet)
  5. 1 small onion or a half a large onion, diced
  6. 1 (4.5 oz.) can of green chillies
  7. 10 eggs
  8. 3/4 c. sour cream
  9. 1/2 t. salt
  10. 1/2 t. pepper
  11. 1 c. cheddar cheese, grated
Instructions
  1. Preheat the oven to 400 degrees.
  2. Take the tortilla chips and grind in a food processor or a blender until the crumbs are fine.
  3. Measure out 2 cups of crumbs and leave the rest of the crumbs for topping the quiche when it's done.
  4. Mix the melted butter, brown sugar and the 2 cups of crumbs together well.
  5. Press into the bottom of a spring form pan and bake for 10-12 minutes until the crust is golden brown.
  6. In a large skillet, brown the onion for 5 minutes, then add the sausage and cook until brown.
  7. Pour in the can of green chillies and stir to combine.
  8. Pour the sausage mixture into a large bowl to cool.
  9. In another bowl, beat the 10 eggs together with the cheese, the sour cream, the salt and pepper.
  10. Pour the sausage mixture into the egg mixture and stir to combine.
  11. Pour the filling into the tortilla crust and set on a baking sheet lined with foil to bake.
  12. Bake for 30-40 minutes, checking after 30 minutes to see if the egg in the middle is set.
  13. Remove from the oven and let cool 15 minutes.
  14. Run a knife around the edge of the quiche to loosen it from the sides of the pan.
  15. Carefully loosen the spring and remove the quiche.
  16. Top with the extra tortilla crumbs and serve with guacamole and sour cream on the side.
Mantitlement http://www.mantitlement.com/