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Hot Diggity Dog

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July 4th celebration

June 30th, 2017

Relaxing lakeside with friends, the first weekend in July.

A jaunt down the boardwalk, vanilla sprinkle cone melting in hand. 

A dazzling display of fireworks on the Fourth of July. 

We love our summertime traditions. But there are a few that could use a refreshing update. 

Let’s start by swapping that bland, watery keg of cheap beer for freshly made margaritas, and replacing the boring barbeque condiments (sorry, ketchup) for something a little more flavorful and exciting. Because if there was ever a time to break tradition, it’s the Fourth of July. 

Gourmet-topped hot dogs are all about pairing something familiar with the unexpected. Top your dog with kimchi, crema Mexicana, pico de gallo, avocado, jalapeños, or whatever rebellious combo you can dream up. Play with spice and fresh flavors. Any variation of sautéed, grilled or pickled vegetables, fresh herbs—or if you’re feeling particularly wild, crispy bacon bits—will make your hot dogs razzle, dazzle and shine.

And of course no summer barbecue, traditional or otherwise, is complete without a signature cocktail. Our Classic Margarita is the perfect complement to your cookout, especially when experimenting with bright, bold flavors. 

In a few hours the swoosh and bursts of fireworks will pierce the air, painting the skies all sorts of brilliant colors. But until then, start a new summertime tradition by getting colorful and creative with that good ol’ classic hot dog.

Featured Hot Dogs

•Bacon-Wrapped Jalapeno

•Hawaiian-Style with Mango Salsa

•Jalapeño Mac & Cheese

•“Billionaire” style Kobe Beef featuring Arugula, Sautéed Onions & Cream Cheese

•Spicy Pineapple Salsa

•Tahini-Cabbage

•Corn Salsa and Chipotle Crema

Altos Margarita

Ingredients:

  • Altos Tequila Plata 2 parts
  • Fresh lime juice 1 part
  • Agave syrup ½ part
  • Lime wedge for garnish

Directions:

Build up all the ingredients in a shaker with ice. Shake, and strain into an ice-filled tin cup. Garnish with a lime slice on top.

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