We’re Getting Ready to Celebrate Baseball All Summer Long!

This is a sponsored partnership between Buchanan’s and HispanicKitchen.com

Hispanic Kitchen and Buchanan’s are teaming up again to celebrate a summer of baseball in the wrap-up of our Food & Fandom series.

Chef Eddie Garza hung out with Giselle Zarur for a 7th Inning Stretch in the FOX Deportes studio, and in honor of America’s favorite pastime, they made a delicious cocktail called “The Summertime Slugger.” The Slugger combines Buchanan’s 12-year Scotch Whisky, watermelon purée, fresh cucumber, and mint for a light and refreshing taste that pairs perfectly with Chef Eddie’s smoky Jackfruit BBQ sandwiches – a perfect combo for a summertime BBQ moment with family and friends.

So hit a homerun for everyone at your next game day barbecue – get the recipes for the cocktail and sandwich pairing below!


(Serves 1)

  • 1 ½ oz Buchanan’s 12-Year Scotch Whisky
  • 3 wheels of cucumber
  • 8 leaves fresh mint
  • ¾ oz simple syrup
  • 1 ½ oz lemon juice
  • 1 oz watermelon puree
  • 1 wedge of watermelon (garnish)
  • 1 sprig of mint (garnish)


  1. Place the cucumber wheels, mint leaves and simple syrup in a shaker and lightly press with a muddler.
  2. Add lemon juice, watermelon puree, and Buchanan’s 12-year Scotch Whisky and shake.
  3. Strain in a rock glass over crushed ice.
  4. Garnish with a watermelon wedge and a sprig of mint.


(serves 4)

Sauce Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (15-ounce) can diced tomatoes with juice
  • ½ cup ketchup
  • ¼ cup dark molasses
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon vegan Worcestershire sauce or steak sauce
  • 1 tablespoon yellow mustard, or more as needed
  • 1 tablespoon chipotle powder
  • 1 teaspoon liquid smoke
  • ½ teaspoon black pepper, or more as needed
  • ¼ teaspoon salt, or more as needed

Sandwich Ingredients:

  • 1 tablespoon vegetable oil
  • 2 (14-ounce) can young jackfruit, drained, patted dry or pressed to remove excess fluid, and shredded
  • 4 large buns, split and toasted
  • ¼ cup vegan mayo
  • 8 dill pickle slices

To make the sauce:

  1. In a medium saucepan over medium-high heat, heat the oil. Add the onion and garlic. Sauté. for 4 to 5 minutes, until the onion is translucent.
  2. Stir in the tomatoes, ketchup, molasses, vinegar, Worcestershire, mustard, chipotle, liquid smoke, black pepper, and salt and bring to a simmer. Remove from the heat and use an immersion blender to blend until smooth.

To make the sandwiches:

  1. In a large skillet over medium-high heat, heat the oil. Add the jackfruit and sauté for 5 to 7 minutes, stirring occasionally, until nicely browned.
  2. Stir in the barbecue sauce and simmer, uncovered, for about 15 minutes, until the sauce is reduced by about half.
  3. Spread the cut side of each bun with some mayo. To the bottom half of each bun, add the barbecue jackfruit and top with dill pickle slices. Place the remaining bun halves on top to close the sandwiches.

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