America’s Chief Entertaining Officer gives tips for your 4th of July party

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Tim Laird, America’s CEO – Chief Entertaining Officer

We’re celebrating America’s Independence with Tim Laird, America’s CEO – Chief Entertaining Officer. He’s with us today to share his ideas on festive July 4th entertaining. With most of the country relaxing the rules on gatherings, but still wanting to be safe, he has great ideas for small get-togethers for this happy occasion. You’ll see how he serves everything ready-to-go in individual cups so guests can choose the items they want without touching or sharing serving utensils.

Right now we’re developing fun and thematic food and presentation ideas for the 4th of July. With most of the country relaxing the rules on gatherings, but still wanting to be safe, we have greats ideas for small get-togethers for this festive occasion. Our idea is to serve everything ready-to-go in individual cups where guests can choose the items they want without touching or sharing serving utensils, etc.

Presented in this segment is a thematic cocktail, a twist on Buffalo Chicken, a refreshing Tomato Watermelon Salad, a fun dessert, and entertaining tips. One is to serve your drinks in cups with an upside-down cupcake wrapper on top with a hole in the center for a straw. This keeps the bugs out of your drink while you are enjoying the party.


Easy Margarita
In a rocks glass with ice, add:
1½ ounces Jose Cuervo Tradicional Silver Tequila
3 ounces lemonade
Stir and garnish with a lime wedge.
Note: For a patriotic twist make your ice cubes out of lemonade with frozen raspberries and blueberries inside.

Really Easy Margaritas
In a rocks glass with ice, add:
Jose Cuervo Ready-To-Drink Classic Margaritas or Sparkling Strawberry Margaritas
Garnish with a lime wedge.

Tomato Watermelon Salad
Makes: 6 servings

3–4 medium heirloom tomatoes, assorted colors, cored and cut into ¾-inch chunks
1 small English cucumber, peeled and cut into ¾-inch cubes
1 cup ¾-inch cubed yellow or red seedless watermelon flesh
¼ cup sliced red onion
1 tablespoon chopped mixed fresh basil and mint (or any herbs you prefer)
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste

In a medium bowl, combine the tomatoes, cucumber, watermelon, red onion, and herbs. Toss gently.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the tomato mixture and toss to coat evenly. Serve chilled.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

Buffalo Chicken in a Cup
Makes: 8 servings

Everyone loves Buffalo Chicken Wings, make them easier to eat (without the bones) by combining all of the traditional ingredients and serve them in individual cups.

4 cups chicken, cooked and shredded
½ cup hot wing sauce
½ cup blue cheese dressing
Celery, finely chopped, for garnish
Blue cheese, crumbled, for garnish

In a large bowl combine the chicken, wing sauce, and blue cheese dressing.

In the bottom of a cup add a large spoonful of the chicken mixture. Top this with the celery and blue cheese.

Note:  Pick up a cooked rotisserie chicken to make this recipe even easier to make.

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