Mesquite has a fairly intense flavor (not one I especially crave). You might incorporate it into a wet rub for roast pork or a porterhouse. I would add chopped rosemary, minced garlic and sea salt. Forget about using it for salad dressing.

Re-gift? (Not that I would ever, ever do that.....)

Make smoky pili-pili: empty the whole bottle into saucepan, add your choice of dried hot peppers, whole garlic cloves, herbs (dried or fresh)--moderate heat (no bubbles) for about 20 mins, strain back into the bottle. Use to make croutons, as a condiment on pizza, or as base for a bbq rub or marinade. You'll be loving it in no time!

You should totally give it to me!...I will also be happy to take any scotch or gin that you don't need off your hands!

I have to say, I love all of your suggestions and I am intrigued. Not that I would ever, ever re-gift either, Amanda, but that is not an option this time as I had to give my gift a sniff the second I got it! Sorry Larry! I love the idea of the wet rub and the pili-pili and am going to give both a shot.

Oh well worth a try...it might also be good as a marinade for hangar or skirt steak. Maybe with some paprika and garlic or chipoltle. Put it all in a blender and then marinate it for a couple hours. Good luck!

I believe that this is to be used as a cooking oil to give a smoky flavor to protiens primarily. I make smoked kosher salt for a friend that cannot be around a smoky BBQ but loves the smoky flavor of wood fired protiens. So he uses the smoked salt to get that flavor on his gas grill. I hope this helps.

I bought that oil & dumped it. I'm crazy about one from "the smoked olive". I like their chili/smoked oil......but LOVE their SONOMA oil.

The smokey flavor could pare well to make a smokey mayo. Which could be used to make a ailoli with capers. To use on smoked fish meats like roast beef. (with the addition of horseradish).
A nice room temp noodle style pasta salad topped with smoked fish (smoked trout, salmon--stuff in the vac pack is fine for quick). Chopped tomatoes, capers, arugula (Chiffonade cut). Topped with dressing with horseradish addition.

Could also be good as a ailoli for serving with fried green tomatoes. Or a dipping sauce for fries.