Ingredients

Bloody Mary Base
• 1.5 0Z 21Seeds Cucumber Jalapeño Infused Tequila
• your favorite Bloody Mary mix
Burger Mary Topper
• cream cheese softened
• 1/2 c. shredded cheddar mozzarella
• 1 pickled jalapeño minced
• Kosher salt
• Freshly ground black pepper
• 1/2 tsp. chili powder
• 1 ½ lbs ground beef
• 4 dinner rolls
• 2 slices bacon
• 8 pickle slices
• 4 pickled pepperoncinis
• small tomato
• In-N-Out Sauce
• 1/2 cup mayonnais
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 teaspoon sugar
• 1 teaspoon distilled white vinegar
Shrimp Cocktail
• 6 Cups water
• 1 medium Carrot
• 1 stalk celery chopped
• ½ large onion quartered
• 1 clove garlic smashed
• 1 lemon halved
• ½ bunch fresh parsley
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 pound medium or large shrimp tails only, rinsed and deveined
• 1 tablespoon kosher salt
Cocktail sauce
• ½ cup ketchup,
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoons horseradish
Fried Chicken and Waffle Toppe
• 2 pounds chicken wings thighs and drumsticks, with skin
• Store Bought waffles,Dried Medjool dates
Buttermilk Soak
• 2 cups buttermilk
• 1 tablespoon kosher salt
• dash of freshly ground black pepper
• 1 teaspoon cayenne pepper
Beer Batter
• 2 cups flour
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ⅔ bottle beer more if necessary (should be the consistency of pancake batter)
• vegetable oil for frying

Instructions

Bloody Mary Base Directions

1.Fill a glass with ice, add 1.5oz of 21Seeds Cucumber Jalapeño tequila, top with your favorite Bloody Mary mix and garnish!

Burger Mary Topper

1.Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper.

2.Form ground beef into 8 small rounds, thin rounds (about ¼”). Spoon about 1 tsp of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal the burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.

3.Cut 2 slices bacon in half and fry

4.Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.

5.Top with cheese mix, tomato, 2 pickles, and In-N-Out style sauce.6. Top with cheese, tomato, pickles, 2 halves bacon and In-N-Out Sauce.

6.Sandwich between dinner rolls cut in half, top with pickled pepperoncini.

Burger Mary Topper

1.Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper.

2.Form ground beef into 8 small rounds, thin rounds (about ¼”). Spoon about 1 tsp of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal the burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.

3.Cut 2 slices bacon in half and fry

4.Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.

5.Top with cheese mix, tomato, 2 pickles, and In-N-Out style sauce.6. Top with cheese, tomato, pickles, 2 halves bacon and In-N-Out Sauce.

6.Sandwich between dinner rolls cut in half, top with pickled pepperoncini.

In-N-Out Sauce

1.mix all ingredients throughly

Shrimp Cocktail

1.Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 30 minutes.

2.Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Refrigerate if not serving right away.

Cocktail Sauce

1.Mix all ingredients in a bowl.

Fried Chicken & Waffle Mary Topper

1.In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

2.In a large bowl, whisk the flour with the onion powder,cayenne, salt and black pepper. Whisk in the beer to make a thin batter. Drain the chicken and thoroughly pat dry with paper towels. Transfer the chicken to the batter, turning to coat.

3.In a large, deep skillet, heat 1 inch of oil to 350°. Dip the chicken into batter and shake excess batter off. Fry the chicken in batches until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 10 minutes for wings. Transfer the fried chicken to a paper towel on a plate and let stand for 5 minutes before serving.

4.Sandwich between toasted waffle wedges and top with a pitted date