Brantley Gilbert Loving His ‘Shot’ on the Toby Keith Tour

When Brantley Gilbert was recently asked in a press conference which country artist he would stand in line to see, his response was immediate: "Toby Keith. We're getting ready to go on tour with him, and I'm real excited about that. He's already a buddy of mine, so it should be fun."

The Live in Overdrive tour debuted in Salt Lake City last week, moving on to other stops in the west including Denver and Albuquerque. Brantley and fellow opener Thomas Rhett were thrilled to meet Denver Broncos' running back Knowshon Moreno during the stop in Colorado. Knowshon is a former Georgia Bulldog, and both Brantley and Thomas are from Georgia.

Brantley has even more reason to be loving this tour, as Toby is stocking the bar! The country mogul is offering his fans (along with Brantley and Thomas, we're guessing) a unique experience through his new Wild Shot inflatable bar, which will be featured at most shows through September. Of course, the drink of the moment will be those made from Toby's Wild Shot Mezcal, including the Blue Mezcalita and Mezcalita. There's also a new cocktail for July 4 called the All-American Jar, also made with Wild Shot Mezcal.

The tour will travel to 39 cities, where fans will no doubt lift their "Red Solo Cups" to Toby, Brantley and Thomas. The guys will travel to 39 cities before the tour is over on September 22 in Boston. See a full list of cities and dates on the Live in Overdrive trek here.

For fans who can't make one of the concert dates (or those who just want to wow friends at their Fourth of July party), The Boot has the recipe for the All-American Jar below It was created at Toby's Restaurant chain, I Love This Bar And Grill.

Ingredients:

Wild Shot Mezcal - 2.25 oz.

Malibu Rum - 1 oz.

Triple Sec - 0.25 oz.

Pineapple Juice - 0.25 oz.

Piña Colada Mix - 1 cup

Strawberry Daiquiri Mix - 1 cup

Crushed Ice - 1.25 cups

Blue curacao- Garnish

Whipped Cream - Garnish

Cherry - Garnish

Directions:

In a blender add Wild Shot, Malibu rum, triple sec, pineapple juice and Piña Colada mix with ice and blend until thick. Pour half of blender in separate glass, then add strawberry daiquiri mix in blender. Blend until mixed and pour blended strawberry mix into mason jar. Add separate glass of blended product to the mason jar and top with whipped cream and blue curacao garnish with a cherry.