With all due respect to the band formerly known as The Dixie Chicks, the South is a dynamic, ever-evolving place. The South of 2020 is different than the South of 1920, just as it will be different than the South of 2120. As the singular nickname for the region for...
Since March 16th, Dixie Vodka has supported the United States Bartenders’ Guild (USBG) charitable arm – The USBG National Charity Foundation, in particular its Bartender Emergency Assistance Program, which provides grants to bartenders in need. Through the support of...
Matt Moore, Southern Eats & Drinks Expert Y’all can have the butter – just as long as you leave me the pimiento cheese! I don’t have anything against butter per se, but I’d much rather slather my bread, biscuits (and maybe my body) with pimento cheese. Perhaps...
Matt Moore, Southern Eats & Drinks Expert As a long-time Nashvillian, I’ve been somewhat surprised, of late, by the worldwide phenomenon that is a longstanding Nashville tradition: hot chicken. As far back as I can remember, hot chicken has always been there. It’s...
Matt Moore, Southern Eats & Drinks Expert As a cook, I often get asked what my last meal would be. For some people, that question could take a lot of thought and consideration, but for me, it’s an easy one. I’d want gumbo—but I want it on two conditions: I have to...
Suffering through your first hangover of the New Year?
You know, we reckon that means you need a little bit more of the dog that bit you -- or at least the drink of choice for brunchers and those of us who may have partied a bit too hard.
Happy National Bloody Mary Day! Celebrate with our:
DIXIE BLACK PEPPER GRILLED BLOODY MARY
1/2 onion, peeled
2 tomatoes, cut in half
3 stalks celery
48 oz. tomato juice
1 1/2 lemons, juiced
1 tbsp. A1 sauce
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 tsp. prepared horseradish
1 tsp. celery salt
2 oz. Dixie Black Pepper Vodka
4 oz. grilled Bloody Mary mix
Suggested garnishes: meat stick, celery, onion, lemon, okra
Prepare a grill over medium-high heat. Add onions, tomatoes, and celery over direct heat and grill 5-6 minute per side to char. Move to indirect heat and cook until onion is tender. Remove from grill, cool, and roughly chop.
Add cooled grilled vegetables with remaining ingredients and purée in a blender until smooth. Keep cold, mix stays well 7 days when covered and chilled.
Combine vodka and mix over ice, stir. Garnish and serve.