This fantastic Blade and Bow Whiskey old-fashioned paloma and some delicious guacamole is a combination that you have to try. Chance Cozby and Wyndham Clark walk us through how to do it right in the latest edition of Clubhouse Eats.
Old-Fashioned Paloma
1.5 oz Blade and Bow
2 dashes aromatic bitters
3 oz grapefruit soda
0.25 oz lime juice
Guacamole
Avocados
Tomatoes
Limes
Serrano peppers
Red onion
Cilantro
Tortilla chips
BLADE AND BOW Kentucky Straight Bourbon Whiskey. 45.5% Alc/Vol. Stitzel-Weller Distilling Co., Louisville, KY. Please drink responsibly. Don’t share with users under 21.
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[Music] Today on Clubhouse Eats, we are making an old-fashioned Palomao with Blade and Bow bourbon whiskey. Got major champion Windom Clark in the house. We are going to pair this with guacamole. Blade and bow. Perfect to elevate any celebration. All right, Windom, you ready to make a cocktail? Can’t wait. You want to start with the bourbon? Yes. Most important part. All right, so we’re going to go one and a half ounces, but let’s make a couple drinks, right? Yep. So, we got three oz total. Perfect. Let’s do some bitters. About four dashes. That looks like more than four, but you know, I mean, I’m a little heavy on the bitters. I like bitters. I mean, that’s just part of it. And then let’s grab little lime juice, right? Perfect. How many limes we put in there? I’m going to just I think we just go one lime. Okay. Total. Don’t you think that’s fine? Let the bourbon shine. Yeah. Perfect. Snag me another one of those. that half line there. Gotcha. Drop that in. First time I used one of these, I did it upside down. I learned that the wrong way. I’ve done it before, so I know. All right. Now, we’re going to shake it up. You do the honors. Don’t they like go over the head like this? Yeah. Got to go each side. I love that sound. All right, we got a couple glasses. We got ice. See if we can go about about half in each. Maybe I’ll make yours a little heavier. That’s pretty good. It’s pretty good. All right, let’s go with some grapefruit soda. Pour that over the top. I must say I’ve never had a Paloma with bourbon, but I’m excited to try this. Well, it’s blade and bow. So, we’re going to we’re going to drink some whiskey. I know. I can’t wait. And then I imagine we garnish it off with the lime on top. I’ll let you do yours. Okay. I’m going to give it a little squeeze. Okay. Drop it in. I mean, cheers. Cheers. All right, cocktails are made. Perfect. Let’s make some guac. Do you like guac kind of spicy or I do personally. All right, we got to start with a good avocado. And we’re just going to roll this knife all the way around. You got a big event coming up every week. So, I’m glad you’re doing the cutting. I’m going to keep you away from the knives. And so, all you do is kind of twist it. Pull. I mean, that’s beautiful. Wow. You did it. Pull it apart. Then take your knife. Take that. I actually did know that little trick. There you go. You know what you’re doing. Uh, and then we’re just going to pull this out. I think we just need two. And, uh, so I just kind of roll it around the edges. Okay. So, we’ll dig that out. The worst part is you make too much, put in the fridge, and then it’s bad the next day. Yeah. It turns brown quick. Unless you put that seed in. That’s another little trick. Oh. Uh, we’re going to take a fork and we’re just going to kind of mash this in. This takes a minute. I’ll do the drinking. There you go. Yeah. This is the least sexy part about making this. It is. You know what you can do? You want me to? You can mash that up. So, I’m going to do avocado number two. Pull that out. You know, make this easier is you can take a knife. I didn’t I didn’t do it on that one. And you can hold it in your hand and you can kind of slice it up. I do love avocados. So, it’s healthy. I actually eat an avocado every morning. You do? Half avocado with one or two eggs. Very simple, but get my fats and I get my protein. Well, that’s why we look different because I eat eggs with cheese and maybe a little bit of heavy cream with a lot of butter. Oh, you’re doing great. Perfect. That I can match things. It just kind of pops out and it’ll be way easier. Perfect. So, do you like spicy? You asked me if I like I do. Okay. I do. Kind of runs in our in our family. My both my parents are from New Mexico, so we were always used to green chili and spicy foods. I’ll let you finish that up. There you go. I think this looks good. You can simply add a little salt, a little smaller pinch of pepper. Okay, so now it’s up to us. We got onions, tomatoes, cilantro, serranos, and lime juice. Okay, I am for all of them. Let’s start with some purple onion. Right. You know, my mom was a great cook and she always actually put a little bit of salsa in her avocado or in her guac at the end just to add like a little We’re going to do that. Oh, really? Okay. Yeah, we love it. We’re going to do that. This is just one Roma tomato. Now, cilantro is controversial. You like it or you don’t? I I I I love it. Perfect. We get along well. There you go. Little bit. Not too much. It’s pretty It’s pretty powerful. Yeah, it is. And then how much do you want me to? I mean, that’s up to you. The seeds are in it. So, and keep in mind, you’re not wearing gloves. If you do that, don’t touch your eyes. Don’t Don’t touch your eyes. I’ve had experience. Maybe like half. Half. Okay. Yeah. When you’re doing the lime, give it a little roll. Makes those juices come out a little bit easier. I mean, of course, you can just squeeze the lime in there, but why not use this guy? I like lime juice, so I usually always use a staple in Mexican food. Yeah. And then I like your move with a little salsa. Just so happen to have some. So, I just do one. This was your special touch. It doesn’t change it too much, but it just adds just a little bit. Mhm. Man, that looks so good. A little bit of cilantro on top. There you go. Couple serrano peppers and a lime to top it off. Perfect. A squack. That looks really good. We did it. All right, Windom, you know what time it is. Rating time. Rating time. All right. Cheers. Cheers. M. That’s damn good. Bla B is pretty nice. It’s 10 out of 10 right there. Feel like we’re in the 19th hole. Perfect. Cheers. All right, let’s dig into this guac. You got the spice like I like it. Mhm. I help make it so it brings up the score. That helps. We’re in the nines. I’d say about 92 or 93. That’s a huge win. That’s a very high. That’s a huge win.
1 Comment
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