SPIN. WIN. SEASON.

• 2 oz Tito's Handmade Vodka (because Austin)
• 4 oz This Girl Walks Into A Bar Bloody Mary mix (or your preferred mix)
• 1 tsp horseradish cream
• 3 dashes Worcestershire sauce
• ½ tsp fresh lime juice
• 1 tbsp Sloan Seasonings Roasted Garlic Rim Salt (or any flavor vibe)
• Cornichons with pearl onions (Trader Joe's jar)
• Fresh celery stalk

Rim the glass with Roasted Garlic Rim Salt. Pour in vodka, add horseradish and lime juice, a few dashes of Worcestershire, stir with the celery stalk, top with mix, garnish with cornichons/pearl onions and celery.

1-1.5 lb ribeye steak (1-1.5 inch thick)

1-2 tbsp Sloan Chef's Blend

1 tbsp olive oil

2 tbsp unsalted butter

Fresh thyme sprigs (optional)

Prep the steak: Pat the ribeye dry. Rub both sides with olive oil and season generously with Chef's Blend (1-2 tbsp). Let sit at room temperature for 20-30 minutes.

Preheat the grill: Medium-high heat (about 450°F).

Grill the steak: Place ribeye on the grill. Cook 4-5 minutes per side for medium-rare, adjusting for thickness.

Rest the steak: Remove from the grill and let rest 5-10

minutes before slicing.

Serve: Slice against the grain, drizzle with pan butter & salt (if needed).

1 whole chicken (4-5 lbs)

1 whole garlic bulb, halved horizontally (for cavity)

2-3 cloves roasted garlic, mashed (for topping)

2 tosp olive oil or melted butter

1-2 tosp Sloan Seasonings (contains white pepper + signature blend, adjust to taste)

Fresh herbs (rosemary, thyme) - optional

Pat the chicken dry. Rub olive oil or butter all over.

Generously season the outside and inside cavity with Sloan

Seasonings- Flavor Choice.

Insert halved fresh garlic bulb and herbs (if using) into the cavity.

Cover and refrigerate overnight to let the flavors penetrate.

Roasting Instructions

Preheat oven to 425°F (220°C).

Place chicken breast-side up in a roasting pan.

Roast at 425°F for 15-20 minutes to crisp the skin.

Lower oven to 375°F (190°C) and continue roasting 1-1¼ hours, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Baste occasionally with pan juices if desired.

Resting

Remove from oven and let rest 10-15 minutes before carving.

Serve with roasted garlic mashed potatoes or your favorite sides.

2 oz tequila blanco

1 oz fresh lime juice

½ oz orange liqueur (Triple Sec or Cointreau)

3-4 cucumber slices

1-2 thin slices jalapeño (adjust for spice)

½-1 tsp Sloan OG Blend or Spicy Blend (for rim or mix)

Ice

Optional: cucumber slice or lime wheel for garnish

Prepare the glass

Rub a lime wedge around the rim.

Dip the rim in Sloan OG Blend for a mild, herb-forward rim, or Spicy Blend for a kick

Muddle the flavors:

In a shaker, muddle cucumber slices and jalapeño with lime juice.

Shake the cocktail:

Add tequila, orange liqueur, ice, and a small pinch of the same Sloan Seasoning used for the rim.

Shake vigorously for 15-20 seconds.

Serve:

Strain into the prepared glass over fresh ice.