Chorizo-Stuffed Olives (16 fl oz)

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Chorizo-Stuffed Olives (16 fl oz)

$18.00

This is a great addition to Bloody Marys and the like plus your kitchen’s charcuterie board. We take Sicilian Castelvetrano Green Olives (100 % sustainably farmed in Castelvetrano, Sicily) and stuff them with Spanish-style chorizo, a cured (hard) sausage made from coarsely chopped pork and sporting a deep red color from the paprika and other spices.

This product contain no dyes or artificial flavorings.

Ingredients: Green Olives, Spanish-style Chorizo (pork, sea salt, sugar, spices, celery powder, garlic, lactic acid), Spring Water, Kosher Salt.

Produced in a facility that also uses milk, eggs, wheat soybean, nuts, fish, and shellfish.

Refrigerate after opening. Product of U.S.A.

Where’s the Buy Now button?!

We only sell to restaurants and bars. Call us at 1-888-6WHISKY (1-888-694-4759) or send email to buy@candelariacocktail.com to set up an account.

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Recipes

Gingerbread Old Fashioned

Ingredients

  • 2 ounces bourbon

  • 1 ounce Winter Holiday Syrup #1 — Gingerbread

  • 1 dashed aromatic bitters

  • orange peel

  • Cinnamon stick, for garnish

  • big rocks ice or large cube

  • rocks glass

Preparation

  1. Place one large rock or cube of ice in a rocks glass.

  2. In mixing glass, add bitters, simple syrup, and bourbon

  3. Add ice.

  4. Stir gently until drink is chilled.

  5. Pour into rocks glass.

  6. Express the orange peel over the drink. Toss the peel.

  7. Garnish with cinnamon stick.

Gingerbread Flip

Ingredients

  • 1 egg

  • 2 oz bourbon

  • 2 tbsp Winter Holiday Simple Syrup #1 — Gingerbread

  • Nutmeg

  • Ice

  • Coupe glass, or a  Nick & Nora glass

Preparation

  1. Add ice to glass, top with water. Set aside to chill.

  2. Add egg and Winter Holiday Syrup #1 — Gingerbread to shaker.

  3. Shake for up to one minute.

  4. Add bourbon and fill shaker to the top with ice.

  5. Shake again for one minute.

  6. Empty glass of ice and water.

  7. Strain cocktail into glass. Sprinkle with nutmeg.

Tip: To help emulsify the egg and alcohol, add a small spring (say, taken from a Hawthorne strainer) to the shaker tins. The extra noise is a small price to pay for foamy, creamy results.

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