Summer is here and it’s the perfect time of the year to try out Guy Fieri’s Fiery Fieri Cocktail made with the award-winning Santo Tequila Blanco. Looking for more great cocktail recipes? You’ll find 250+ right here on the TwoClassyChics blog.

Santo Tequila Blanco, which was just named among Robb Report’s “20 Best Tequilas” and earned an “outstanding” 92-point rating from The Tasting Panel, showcases the unique flavors of agave in every batch, beginning with sustainably-sourced Blue Weber agave from the famed Highlands of Jalisco, Mexico.

Guy Fieri’s Fiery Fieri Cocktail Recipe

2 oz. Santo Tequila Blanco
1 oz. Agave Nectar
1.5 oz. Fresh Squeezed Lime Juice
0.5 oz Guy Fieri Brown Sugar Bourbon BBQ Sauce
2 Dashes Angostura bitter

Garnish:
Full Rim Chipotle Chili Sugar Rim

Rim 10 oz. glass with chipotle chili sugar blend, fill with ice and set aside.

Fill mixing glass 2/3 with ice and add Santo Mezquila, agave nectar, lime juice, BBQ sauce, and Australian bitters.

Cap mixing glass with shakertin and shake vigorously for 10-15 seconds.

Strain contents from shaker tin into rimmed 10 oz. glass and serve.

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The Clambake Limited Edition Rosé boasts some of the very best old-vine Carignan from Mendocino to be had, picked in its youth and crushed ever so lightly. The wines are made at a certified sustainable custom crush winery in Healdsburg, California, which operates as a co-op allowing alternating small boutique proprietors like McAuley to make world class wines. You can check out The Clambake Rose online.

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The Clambake Rose Sorbet Cocktail Recipe

2 cups of Clambake Rose Wine
3/4 cup pomegranate juice
1/2 cup granulated sugar
12 frozen black cherries

1. Put the 2 cups of rose in a saucepan bring to boil and reduce to 3/4 cups. Cool.
2. Make a simple syrup using 1/2 cup granulated sugar and 1/2 of pomegranate juice. Put both ingredients in a small sauce pan over medium heat. Stir until sugar is dissolved. Add the frozen cherries an let seep until cool.
3. Combine the reduced rose, the simple syrup with cherries, the remaining 1/4 cup pomegranate juice into a blender and puree.
4. Chill well in refrigerator.
5. Using your ice cream maker, follow instructions to make the sorbet.
6. Freeze at least 4 to 6 hours. This make about 1 1/2 cups of sorbet.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!