The Den of Debauchery's Subannex

From bartender WAR

BearZerkers Shot

-1-2 Gummy Bears infused with vodka
-a splash of peach schnapps
-a shot of vodka

Hellfire Shot

-a splash of habanero simple syrup**
-a shot of white rum

*Kosher Hellfire

-4-5 drops of ghost pepper sauce
-a shot of white rum*

Red Horse

-a shot of gin
-three shots cranberry juice
-1/2 shot lemon ginger tea syrup***

Fear

(this should be poured over a full cup of ice, it's too rich a drink to be served warm… unless you're crazily, insanely busy and everyone is already drunk)

-a shot of chai tea syrup***
-2 shots of Bailey's Irish Cream
*optional
-4oz milk*

Dawn Patrol

-4oz orange juice
-a shot of tequila
-1/2 a shot of rose-hibiscus tea syrup***

*[https://www.youtube.com/watch?v=SIZumtYtpRY] : This is a super fast way to make the bears, I actually soaked mine in vodka for a full week, making sure to stir them a couple of times a day and add more vodka. There is a reason I only make these once a year.

** I made this syrup using a full bottle of Brain Damage hot sauce [http://www.amazon.com/Crazy-Jerrys-Brain-Damage-Blowin/dp/B0000E1VNV] and a basic simple syrup recipe [https://www.youtube.com/watch?v=n9tZ6s-1TPA]. I used a full bottle of hot sauce to a gallon of syrup.

*** Tea infused simple syrup is a fast, easy and tasty way to make a simple syrup without having to bother with all the mess of the individual ingredients. It's also a super cheap way to make a really complex syrup for cocktails, ice cream and cold drinks. [http://the.republicoftea.com/library/featured/recipe-tea-infused-simple-syrup-2/]

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.