**This post brought to you in partnership with Exotico Tequila intended for a 21+ audience only.

We had so much ridiculous fun last year with the first ever National Drinking with Chickens Day (between the private party we held here at the house and the virtual festivities, check all that out here), that almost immediately, we started planning to go big for 2020. We were scheming up a huge ticketed public event to take place either in Los Angeles, or Austin, so that it could be looped in with my book tour.

But obviously, all of that came to a grinding halt. Sad trombone. But…maybe we’ll get to do all that next year??

So instead, along with some help from our friends at Exotico, we’re going to be up to some of the same virtual shenanigans we were last year: I’ll be making tequila drinks LIVE on Instagram from the chicken garden and chicken bar throughout the day, and I want to invite you all to tune in and request to go live with me. I’ll grab requests at random and bring you on LIVE with me—all you gotta do is show up with a drink (EXTRA POINTS if it’s an Exotico Tequila drink), hopefully a chicken (or whatever pet you prefer to happy hour with—I love, love, love seeing your non-chicken pets, too!). Additionally, I want you guys to play along and show me how you’re celebrating by sharing your photos and videos using the hashtag #nationaldrinkingwithchickensday. I’ll share my favorites all day long!

A few minor fun police reminders: PLEASE BE SAFE. I love seeing everyone celebrating and spending time with their animals and their very closest people (please keep your social distance), but A). DO NOT feed your animals booze—that is not what this is about and B). I love seeing creative photos and videos but please do not do anything that even remotely puts you or your animals in harm’s way. JUST HANG OUT AND DRINK YOUR TEQUILA WHILE YOUR PETS GIVE YOU SIDE EYE. Please be responsible.

So here’s the rough schedule—I’m keeping it very casual, and will pop in and out of my IG Live all day, but I intend to make three drinks throughout the day. Here’s the line up:

At approximately 9 am PT, join me as I make a Super Spicy Bloody Maria (see recipe below) for breakfast. Gotta start the day with a swift kick in the pants!
At approximately 1 pm PT, I’ll be making a Jalapeño Margarita Sour (see recipe below).
And then at around 5 pm PT, I’ll be making a Sparkling Rosé Paloma (see recipe below).

First things first: get yourself a couple of bottles of Exotico Blanco and Reposado—they are available thru Drizly! Go here to buy.

Besides tequila, here’s what else you’ll need if you want to make these drinks along with me:

SUPER SPICY BLOODY MARIA

Makes one serving.

1 tbs. cotija cheese + 1/2 tsp. red pepper flakes + 6 tortilla chips pulsed together in a food processor. This will be used on the glass rim and to sprinkle as garnish.

4 oz. spicy tomato juice (store-bought cuz I’m feeling lazy about making my own)
2 oz. Exotico Tequila Reposado
1 oz. lime juice
2 dashes Worcestershire sauce
3 dashes hot sauce
1/2 tbs. horseradish paste
4 slices jalapeño
1 pinch sea salt
Garnish: 1 slice lime + 1 hot pepper + tortilla chips + tomatoes + anything crazy you have to garnish with that you want to stick in for funsies. I meant to use tortilla chips as garnish on mine and forgot to stick them in before I was shooting. But I highly recommend.
- Prep your pint glass by running a lime wedge around the edge and dipping the rim into the cotija/tortilla chip crumbles. Fill glass with ice and set aside.
- In the bottom of a shaker, muddle your jalapeño slices. Add ice, and then all ingredients except garnishes. Shake until chilled and strain into prepared glass. Garnish with whatever garnish you’ve got and finish by sprinkling a dusting of the rim crumbles across the top of the drink.

JALAPEÑO MARGARITA SOUR

Kinda like a Pisco Sour. Kinda like a margarita. If you aren’t into raw egg white, just leave it out and you’ve got yourself a normal marg.

Makes one serving.

1.5 oz. Exotico Tequila Blanco
1 oz. lime juice
.5 oz. orange liqueur such as Cointreau
.5 oz. Honey Syrup (.25 oz. honey + .25 oz hot water stirred until honey is dissolved. Allow to cool.)
3 jalapeño slices
1 medium to large egg white
Garnish: slice of lime + organic, edible bloom
- Add jalapeño slices to the bottom of a shaker and muddle. Add ice. Add all ingredients except egg white, and shake until chilled. Strain ice from cocktail mixture and place the cocktail back into the shaker, adding the egg white (if not doing egg white, skip this step all together). Shake until egg white has foamed, and pour contents of shaker into a coupe. Garnish with lime and a blossom.

SPARKLING ROSÉ PALOMA

Yes, we are topping this Paloma with sparkling wine BECAUSE WE CAN. This is kind of like a French 75 but we’re using tequila and grapefruit juice instead.

Makes one serving.

1.5 oz. grapefruit juice
1 oz. Exotico Tequila Blanco
.5 oz. Rose Simple Syrup (or basic grenadine, or even raspberry—maybe you even have some leftover from the Frozen Raspberry Palomas we made the other day!)
2-4 oz. Sparkling Rosé to top
Garnish: small slice of grapefruit + edible bloom
- Add syrup into the bottom of your champagne flute or coupe, then grapefruit juice, then tequila, and stir briefly. Top with sparkling rosé, and garnish with a small slice of grapefruit and an edible blossom.

Come join me for one, two, or all of these drinks throughout the day!

And for those of you who asked, we’ve made the National Drinking with Chickens Day “Miss Chitchslap 2020” poster available as a t-shirt in our shop (please be aware that processing times are much longer these days due to to Covid-19 delays).

It is available in a ladies fitted t-shirt with the poster printed on the front: