With Father's Day fast approaching we thought - why not pour dad a cold one? And by cold one we mean a delicious @desertdoor cocktail featuring ingredients straight from your @nomadgrills. Give dad the drink he deserves. Here's how: Ingredients Mix 1.5 oz Desert Door Original Texas Sotol 1 jalapeño 2-3 tomatoes Full lime halved 0.25 oz BBQ sauce Salt Pepper Olive oil Garnish 1-2 pieces cubed Nilgai 1-2 pieces cubed Boar Seasoning of your choice (we used fajita) Pickled vegetables (we used okra, cauliflower, and carrots) Chili Lime Salt Apple skewer Directions Light your Nomad Grill at high heat. Let’s grill your garnishes. Cube both your nilgai and boar then rub with seasoning. On an apple skewer add meat and pickled veg of your choice. Place on Nomad Grill and cook until done, flipping skewers halfway through. Set aside to rest. Wash tomatoes and jalapeño. Pat dry, drizzle both the tomatoes and jalapeño with a little olive oil; sprinkle with salt & pepper. Halve your lime. When the grill is hot, place the seasoned tomatoes and lime cut side down as well as the jalapeño on the grates, leave to grill for about 5 minutes per side or until tomatoes soften and have some grill marks. Turn the pepper several times but turn the tomatoes only once. Remove to a plate and set aside to cool. (NOTE: You can grill everything all at once.) Rim a highball glass with half the grilled lime then chili lime salt. Peel the tomatoes and discard the skin. Quarter the jalapeño, removing seeds if you wish. Add tomatoes and as much pepper as you want to a shaker and muddle until smooth. Next add Desert Door, squeeze grilled lime, bbq sauce and a heavy pinch of salt and pepper. First shake without ice, then with ice, vigorously. Add fresh ice to your rimmed glass then strain mix over it. Garnish with the skewer and enjoy!