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.

SMOKY CREAMSICLE FLOAT

Steps:

• Scoop some vanilla ice cream into a glass; add 1 ounce mezcal and 6 ounces orange soda.
• See all 50 Summer Drinks

BRICK HOUSE MARY

Steps:

• In a large pitcher, combine the vodka, vegetable juice, Worcestershire sauce, horseradish, and jalapeno juice; mix thoroughly. For each cocktail, rub a lemon wedge around the rim of a 12-ounce high-ball glass and dip the glass upside-down into the celery salt, coating the rim with salt. Fill the glass with ice and pour the drink mixture over top. Garnish with a lemon wedge and a whole chili pepper. Repeat for each cocktail and serve immediately.

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.

TERRY'S BLOODY MARYS

Steps:

• Mix all ingredients (except crudites) in a large pitcher. Spear smaller crudites onto cocktail picks. Serve drinks over ice with crudites.