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New York Sour Punch

February 9, 2023 By Morgan

From Nic in the Gallery

With the Superbowl this weekend, I thought I would share a party drink recipe. I’m not the biggest fan of football or wine, but for a punch this tasty I’ll gladly make an exception for the both of them.

The author of this recipe, Alison Roman has a fun spin on the drink, where instead of putting a small amount of wine on top of each individual drink, she makes it in a punch bowl and adds a red wine ice ring to float on top.

For one drink you will need:

  • 2 oz of whiskey or bourbon
  • 1 oz simple syrup
  • 1 oz lemon juice
  • 1/4 oz red wine

Mix the whiskey, simple syrup and lemon juice in a cocktail shaker with ice until well mixed and chilled, then pour into your Yunomi or rocks glass. Finally pour the 1/4 oz of red wine on top using the back of a spoon to diffuse it so it will “float” on top.

To make the party version here is Alison’s recipe:

Wine ice ring:

  • 1 cup of dry red wine
  • 1/2 a lemon thinly sliced
  • 2 cups of water

Combine the wine and water in a Clay Coyote chicken baker or in a 9″ cake pan. Add the lemon slices and freeze for a couple hours or preferably over night.

New York Sour Punch:

  • 1/2 cup honey
  • 1/2 cup sugar
  • 1 cup water
  • 5 cups bourbon or whiskey
  • 2 1/2 cups fresh lemon juice
  • 4x 12 oz cans of seltzer
  • lemon slices and ice

Combine the sugar, honey and water and bring to a simmer while stirring to dissolve ​the sugar. Cool this mixture completely.

When it is time to serve it, mix the whiskey, lemon juice and honey syrup together in your punch bowl, then add the wine ice ring and top with seltzer.

To serve pour a ladle full into your yunomi with ice and a slice of lemon in it, then sit back sip and enjoy the game.

 

 

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Filed Under: Recipes, The Gallery Tagged With: beer can chicken baker, drinks, lemon, nic, party drink, Recipes, superbowl, whiskey, wine, Yunomi

Beer Can Chicken Tacos

March 24, 2021 By Betsy Price

~By Molly in the Gallery

With a change of season comes a change in palate; time to swap out those hearty stews and warm casseroles for something lighter and brighter! In our house, this means tacos. Or in this case, beer can chicken tacos! Our go-to is any version of a slow-roasted protein, a pickled vegetable like radishes or jalapenos, crema or cotija cheese, fresh cilantro, handmade tortillas from our local grocery store, and of course my husband’s famous homemade salsa. And a side of beans and rice depending on how motivated we feel.

Beer Can Chicken Tacos

Last week, we tried out the Clay Coyote Chicken Baker, and I am now a convert. A little beer in the middle and a spice rub later we had the most tender, juicy chicken that fell right off the bone. And dare I say it, I even enjoyed the white meat … and that’s coming from a dark meat purist. Baked for 1.5 hours at 350F, we had time to sip the rest of our beer and enjoy the sunshine coming through the open windows.

Clay Coyote Chicken Baker

The best part of baking a whole chicken is the leftovers. We used ours for pasta, but it would also be great for salad or sandwiches the next day. The cleanup was simple too … a quick soak and run through the dishwasher and it was good to go.

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

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Filed Under: Foodie News, On the Horizon, Potter's Life, Pottery, Recipes Tagged With: baked chicken, beer can chicken, beer can chicken baker, chicken tacos, homemade tacos, Recipes

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Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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