Retox // February 2013 Mantry

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Reginald’s Bourbon Pecan Butter // Sabot, Virginia

Named after a childhood dog (not a boozehound), Andrew Brooker gives a nod to his favorite pooch by slipping some hooch into a batch of fresh roasted Virginia peanuts and pecans. Our call? Get some crusty ciabatta and go Elvis with a Grilled Bourbon Pecan Banana Sandwich.

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Creminelli Whiskey Salami // Salt Lake City, UT

Hailing from a state where 63% of the population is mormon, in a few short years, High West Distillery has been able to grab some high praise of it’s own. In 2007, High West became the first distillery in the state since 1870 and it didn’t take long for Creminelli to take notice and call them in off the bench. The combo of one of the nation’s top distilling little guys and an artisan salami powerhouse has made this duo the Utah grog and hog equivalent of Stockton and Malone.

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Jack Rudy Tonic // Charleston, SC

If 2 L plastic bottles of Tonic are the bottom shelf, you’re surely going to need a step ladder to reach Jack Rudy Small Batch. This concentrate features the traditional ingredient of quinine paired with lemongrass and orange peel to create a concoction that dates back to the early 19th century. British officers sought the malaria fighting benefits of quinine but often mixed it’s extract with gin in order to make the drink more palatable. Look no further than Hendrick’s Gin and the recipe on the side of the bottle to re-discover the Gin & Tonic.

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Ovenly Bacon Caramel Corn // Brooklyn, NY

Smoky bacon from the pasture-raised hogs of award-winning Benton’s Country Hams is tossed with organic popcorn and smothered in a Brooklyn Brewery Pennant Ale caramel. The greatest thing in caramel corn since the worst thing, Cracker Jack last year debuting their caffeinated popcorn aptly named “Cracker Jack’d”.

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Scarpetta Tuscan Vodka Sauce // Lynn, MA

Douse some penne in this stuff and take satisfaction in completely pulling the wool over the eyes of your guests. It helps to fire in some shrimp and finish with fresh herbs. Massachusetts makers “Sauces ‘n Love” take care of the sauce and the love, so you can get sauced and spend more time at the table rather than the stovetop.

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Brooklyn Brine Hop-Pickle // Brooklyn, NY

and have collaborated on a “first-of-its-kind culinary leap of taste”, well… it’s a damn good Pickle. The all-natural, earthy Hop-Pickle is made with Dogfish Head 60 Minute IPA, caramelized onions and Cascade hops and is packaged by hand in Brooklyn Brine’s small artisanal kitchen. Consider going full hipster and knock back a “pickleback” by chasing 1 ounce whiskey with an ounce of pickle juice, full sleeve tattoo and inner urge to be a barista is sure to follow.

Bourbon Marshmallows // Wondermade // Orlando, FL

Short of some paranoid leprechaun tripping balls about kids after his lucky charms and inadvertently making marshmallow torches at a bonfire, your mallow experience is most likely minimal. Enter Nathan Clark, who believes every sidekick deserves to be the hero (well except Robin of course) and started handcrafting magic in Orlando. If you’re still wondering why the hell we sent you marshmallows, just try them in a Goat Caramel S’more Slider (recipe Mantry.com)

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“Retox” | February 2013 Mantry

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