Two new cocktails featuring Toby Keith’s signature spirit
Wild Shot Mezcal accompany new album release.

A good belt of Wild Shot Mezcal carries a degree of heat. This holiday season two new signature cocktails aim to turn that up.

“Hope on the Rocks” takes its name from Wild Shot creator Toby Keith’s brand-new album, released October 30 on Show Dog/Universal Records. Stirred over ice and garnished with a cinnamon stick, it blends Wild Shot Silver Mezcal with spicy, tangy and sweet flavors for a drink with refreshing bite. “Wild(s) Hot Spiked Cider” joins “Wild(s) Hot Chocolate” in the comforting warm cocktail category and is certainly the first prepared in a crock pot! Once more Wild Shot Silver Mezcal provides the kick in concert with sugar and warm spice flavors. Slow-cooked (two hours on high or eight hours on low) then strained, it makes enough to keep six to eight good friends warm and toasted this winter.

Wild Shot bowed in 2011 under the rallying cry, “Blame It on the Worm!” – and the handcrafted, 86.8 proof concoction quickly captured the affections of mezcal connoisseurs. Industry publication Beverage Media named it one of the top premium mezcals in the U.S. Wild Shot is currently available at bars, liquor stores and restaurants across the country. This year, chains Total Wine and Meijer began stocking it in many of their locations. To find Wild Shot in your area, check out the map feature at www.wildshot.com/distributors.

Toby Keith even took Wild Shot on TV. In a recent appearance on The Talk, Keith treated the hosts to a popular Wild Shot cocktail, the “Red Solo Cup ‘Rita.” Co-host Sharon Osbourne was amused by the garnish – a fat, juicy gummi worm. After Keith explained the worm connection, he dished on the rest of the spread, a menu sampling from his I Love This Bar & Grill restaurant chain, including fried bologna sandwiches and deep-fried Hostess Twinkies. Wild Shot, naturally, is served at all ILTBG locations.

“Hope on the Rocks” and “Wild(s) Hot Spiked Cider” join a long list of cocktails created specifically for Wild Shot. To mark National Mezcal Day last month, Steve Brooks of Kentucky’s Tumbleweed Tex Mex Grill & Margarita Bar created the aforementioned “Red Solo Cup ‘Rita,” named for Toby Keith’s hit single from his then-current album Clancy’s Tavern. Recipes for all the drinks – including budding classics like “Ciudad,” “Blue Mezcalita” and “All-American Jar,” are available at www.wildshot.com. For your convenience, mixing details for “Hope” and “Cider” are below.

The spirit is imported by Shaw-Ross, a leading importer and marketer of fine wines and spirits. The “Blue Mezcalita,” “All-American Jar” and “Swamp Water” were created at Keith’s restaurant, I Love This Bar & Grill – the continued home of Wild Shot Mezcal. For more information, or to test your mixology skills with other Wild Shot cocktails like the”Mezcalita,” “Wild Mexican Lemonade” or “Ciudad,” visit www.wildshot.com.

Hope On The Rocks

  • 1 oz Wild Shot Silver Mezcal
  • ¾ oz hot cinnamon schnapps liqueur
  • 1 bar spoon agave nectar
  • 4 dashes orange bitters
  • Fill with cranberry cocktail
  • Splash of grenadine to taste

Method: Build ingredients over ice in a rocks glass, stir well, garnish with cinnamon stick and serve.

Wild(s) Hot Spiked Cider

  • 2 quarts apple cider
  • ¾ cup Wild Shot Silver Mezcal
  • ½ cup brown sugar, packed
  • 1/3 tsp. ground allspice
  • 1-½ tsp. whole cloves
  • 2 cinnamon sticks
  • 1 orange

Method: Put apple cider, brown sugar, allspice, cloves, cinnamon sticks in a crock pot. Add orange slices. Cook on high for two hours or low for eight hours. Add Wild Shot, strain out spices and ladle into mugs. Makes 6-8 servings.