Beverages
CELLY SALT SIN BIN FIRE MARGARITA
Ingredients
4 slices of fresh jalapeño
4 ounces Tequila
Juice of 2 medium limes
8 ounces Ruby Red Grapefruit Juice
2 tablespoons simple syrup
2 slices of grapefruit
4 lime slices
Celly Salt® Sin Bin Fire
Directions
1. Combine jalapeño slice and Tequila in a glass measuring cup for 1-2 hours (adjust the time for degree of spice).
2. Add all ingredients together in a cocktail shaker along with a handful of ice. Squeeze 2 lime slices and grapefruit slices into mixture. Add 1-2 shakes of Sin Bin Fire into mixture. Add a lime slice to the side of each glass. Add ice to glass. Pour margarita into glasses and enjoy.
** Rim glass with Salt or Sin Bin Fire for the extreme Spice lover.
Yields: 2 (8oz) margarita glasses
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MARGARITA MOCKTAIL
Ingredients
2 cups limeade
¾ cups orange juice
2 tablespoons simple syrup
1 cup club soda
1 teaspoon Celly Salt® Sin Bin Fire
1 teaspoon sugar
4 fresh lime slices
8 slices fresh jalapeno (optional)
Directions
1. In a small pitcher, mix together limeade, orange juice and simple syrup; set aside.
2. Mix together Celly Salt® Sin Bin Fire and sugar on a small plate; set aside.
3. Rim each glass with a slice of lime and dip in Celly Salt® Sin Bin Fire and sugar mixture.
4. Fill each glass halfway with ice and top evenly with limeade mixture and club soda. Add the lime wedge and jalapeno. Serve immediately.
Cook's Note: Add a shot (or 1.5 ounces) of vodka or tequila per drink for an adult beverage.
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SIN BIN MEXICAN HOT CHOCOLATE
Ingredients
2 tablespoons unsweetened baking cocoa powder
1/2 cup hot water
4 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
1, 7 ounce can fat free sweetened condensed milk
1 whole cinnamon stick
1/8 teaspoon ground nutmeg
1/2 teaspoon Celly Salt® Sin Bin Fire
2 quarts 2% (reduced fat) milk
Directions
1. Combine hot water and cocoa powder in a small bowl; stir until smooth and set aside.
2. Place bittersweet and semisweet chocolates, canned milk, cinnamon, nutmeg, Celly Salt® Sin Bin Fire, milk and reserved cocoa powder mixture in a 6-quart slow cooker.
3. Heat on low for 2 hours; stir occasionally.
4. Serve hot topped with marshmallow, whipped cream, chocolate syrup, chocolate shavings, more Celly Salt® Sin Bin Fire or spike with your favorite booze to be saucy.
Cook's Note: Can also make on the stove top in a large saucepan or Dutch oven.
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SMOKED BLOODY MARY MIX
Kevin Rudman, O’Fallon, MO – Celly Salt customer
Ingredients
10-12 Roma tomatoes, cut in half and stems removed
1 ½ teaspoons Old Bay Seasoning
1 teaspoon Celly Salt® Original
6 cups V-8 juice (or spicy hot V-8 juice)
2 – 4 tablespoons hot sauce
3 tablespoons Worcestershire sauce
4 teaspoons ground horseradish
2 teaspoons celery seed
2 teaspoons Celly Salt® Sin Bin Fire
1 teaspoon ground black pepper
Juice of 2 medium lemons
Directions
1. Prepare smoker and heat to 250 degrees.
2. Combine tomatoes, Old Bay Seasoning and Celly Salt® Original. Place on prepared smoker and smoke for one hour. Cool completely and remove skins. Place tomatoes in blender and puree.
3. Add V-8 juice and remaining ingredients to tomato puree in blender. Blend completely and chill until ready to use. Taste and adjust spice level.
Cook’s Note: Rim serving glass with Celly Salt® Sin Bin Fire. Add 1 ½ to 2 ounces vodka and 1 cup of Smoky Bloody Mary Mix; stir and garnish with any or all of blue cheese stuffed olives, beef sticks, smoked bacon, celery, lemon wedges or pickles.
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Sin Bin Mexican Hot Chocolate