Bonfire Smoky Mary Food

SMOKY FIRECRACKER CHICKEN DRUMSTICKS

Steps:

• Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.
• Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.
• Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30-40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
• Serve with blue cheese dip and celery sticks.

BONFIRE

Steps:

• Put the mescal, lemon juice, simple syrup and egg white in a cocktail shaker and dry-shake (without ice) until frothy. Add ice to the shaker and vigorously shake. Strain into a chilled double-rocks glass. Garnish with ground cinnamon and nutmeg.

SMOKY BLOODY MARYS

Steps:

• Cook the bacon in a large skillet over medium heat, turning occasionally, until golden brown and crisp, 9 to 11 minutes. Drain on paper towels.
• Meanwhile, combine the tomato juice, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery salt and 1/2 teaspoon pepper in a pitcher; refrigerate until ready to serve.
• Pour the Bloody Mary mixture into 6 large ice-filled glasses. Add a piece of bacon and a celery stalk to each.