Your Game-day Cocktail Guide

While Budweiser is an obvious Superbowl beverage staple, that doesn’t mean you can shake things up for the non-beer drinkers out there. This weekend draw up a new game plan with the recipes we’ve rounded up below. We guarantee they’re delicious from beginning to end zone!

Red Snapper

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Ingredients:

  • 1.5 oz Four Pillars Rare Dry Gin 
  • 2 oz tomato juice
  • .75 oz lemon juice
  • 1 oz chilli sauce
  • .5 oz worcestershire sauce 
  • salt and pepper

Instructions:
Combine all ingredients in a large glass. Add ice and stir to chill. Garnish with a celery stalk, lemon wedge, salt and fresh cracked pepper.

Courtesy of Four Pillars Gin

What/ When 20

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Ingredients: 

  • 2 oz The Botanist Gin 
  • 0.5 oz blood orange puree
  • 0.5 oz lemon juice
  • 0.5 oz simple syrup 
  • 3 oz prosecco

Instructions:
Combine ingredients in a shaker. Shake and strain into a champagne flute. Garnish with a lemon.

Courtesy of W New York- Times Square

OTT Irish Coffee

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Ingredients:

  • 1.5 oz Knappogue Castle Irish Whiskey
  • .25 oz rich Demerara syrup
  • 5 oz hot coffee
  • A pinch of salt
  • 3 cardamom pods
  • 5-6 oz heavy cream
  • 2 tbsp white sugar
  • Zest from an orange
  • 2 dashes of orange bitters

Instructions:
Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass. Add whiskey, Demerara syrup, hot coffee, and salt and stir together. Combine the heavy cream, sugar, orange zest, and bitters and whip together until the mixture is thick, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Add an additional garnish, if you like, of a lightly toasted marshmallow.

Created by Joaquín Simó at Pouring Ribbons

Bright Lights Big City

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Ingredients: 

  • .075 oz Old Overheat 
  • .075 oz Laird’s Apple Brandy
  • 0.5 oz Gifford Rhubarbe
  • 0.5 oz lemon juice
  • 0.25 oz falemum 
  • 0.25 demerara 
  • 1 tonic 
  • 4 dashes of mango bitters
  • 1 mint sprig (garnish)

Instructions: 
Shake ingredients and serve in collins glass with pebble ice. Top with tonic and mango bitters. Garnish with mint sprig.

Created by Kenneth McCoy, available at The Rum House.

The Wild Card

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Ingredients:

  • 3 drops vanilla bean extract 
  • Bar spoon of Maille Mustard
  • 2 oz. El Peloton mezcal
  • .5 oz lemon juice
  • .75 oz agave nectar
  • .75 oz egg white 
  • Peychaud’s Bitters swirl (for garnish) 
  • Star anise

Instructions:
Put ingredients into shaker in this order: vanilla bean extract, bar spoon of mustard, lemon juice, agave, mezcal. Dry shake. Open up shaker and add ice. Double strain into a martini glass. Add a couple dashes of peychaud bitters and place star anise on top. 

Courtesy of Marcio Ramos of The Honeywell

Third And Long

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Ingredients:

  • 1 oz The Bitter Truth Pink Gin
  • 1 oz The Bitter Truth Elderflower Liqueur
  • 1-2 dashes The Bitter Truth Cucumber Bitters

Instructions:
Pour gin, elderflower liqueur and cucumber bitters into a long drink glass filled with ice and stir. Fill up with tonic water and stir again. Garnish with lemon wheel, cucumber slice, and mint sprig.

Courtesy of Alexander Hauck and Stephan Berg at The Bitter Truth

Tommy’s Margarita

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Ingredients:

  • 2 oz Olmeca Altos Blanco tequila
  • .75 oz agave nectar
  • .75 oz lime juice

Instructions:
Combine ingredients in shaker. Shake and strain over ice into a rocks glass. Garnish with a lime wheel and black salt.

Courtesy of Sweet Liberty

The Trifecta Punch

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Ingredients:

  • 24 oz Aviation American Gin 
  • 64 oz Maison Marcel Sparkling Rosé Wine
  • 12 oz Aperol

Instructions:
In a pitcher, combine gin and Aperol. Stir. When ready to serve, add chilled sparkling rosé wine, and stir again gently. Garnish with fresh cranberries.

Courtesy of Meaghan Levy of theLounge at Rose Hill, HGU Hotel

Svedka ShandyGaff

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Ingredients:

  • 1.5 parts SVEDKA Colada Vodka
  • 3 parts Corona Light beer (ice cold) 
  • 2 parts lemonade (cold)
  • 1 lemon wedge

Instructions:
Pour SVEDKA Colada, lemonade, and the juice of 1 lemon wedge into a shaker. Add ice and shake briefly. Strain into a pint glass. Top with Corona Light. Garnish with a lemon wedge.

Courtesy of SvedkaADVERTISEMENT – CONTINUE READING BELOW

The Dark and Stormy

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Ingredients:

  • 1.5 oz Gosling’s Rum
  • 4-5 0z ginger beer
  • Gosling’s Black Seal Rum

Instructions:
In a highball glass filled with ice add ginger beer and top with Gosling’s Black Seal Rum. Garnish with a lime wheel and candied ginger boat.

Courtesy of Drew Sweeney, beverage director for FISHBOWL at Dream Midtown

Campari With A Kick(off)

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Ingredients:

  • 2 oz Campari
  • 1 oz Tequila Blanco
  • 1 oz pineapple juice
  • .5 oz lemon juice
  • .5 oz simple syrup

Instructions:
Shake ingredients with ice and pour into a tall tumbler glass. Garnish with a pineapple slice, pineapple leaf, and a wild berry.

Courtesy of Acqua, New York CityADVERTISEMENT – CONTINUE READING BELOW

Blood, Sweat & Tears

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Ingredients:

  • 2 oz white rum
  • .5 oz lime juice
  • .75 passionate juice
  • Gosling’s Black Seal rum float

Instructions:
Combine ingredients in shaker. Serve over ice. Top with Gosling’s float and garnish with lime.

Courtesy of Heather McKinney atOphelia’s Electric SoapBox

Rusty Pale

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Ingredients

  • 5 parts local IPA beer 
  • 2 parts Coopers’ Craft Bourbon 
  • .25 part fresh lemon juice 
  • .25 demerara syrup 
  • Dash of Hellfire Habanero Shrub

Instructions:
Combine all ingredients and serve in a pint glass or beer mug. Garnish with lemon.

Courtesy of Michael Ring of Coopers’ Craft Bourbon

Game Day Cider Splash

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Ingredients:

  • 5 oz of beer
  • 3 oz of homemade citrus apple cider
  • 1 oz of Bacardi Black
  • Chopped apples, oranges and lime 

Instructions:
Mix beer, apple cider and Bacardi black in glass. Garnish with fruit.

–Courtesy Conrad Fort Lauderdale Beach


OVERTIME

LA RAMS

THE FRONT SEVEN COCKTAIL

For football season, Liquor.com chose a bartender from each NFL team’s hometown to provide the perfect cocktail to represent their team.

“The D line and the linebackers are the strongest group in the Ram’s current lineup,” says John Coltharp, the head bartender at Los Angeles’ Seven Grand. “This stiff cocktail is a tribute to those seven players; it also features the earthy flavors the Rams want the opposing running back to experience when they shove his face into the ground.”

Ingredients:

  • 1 oz Slow Hand white whiskey
  • 1 oz Cynar
  • 1 oz Campari
  • 1 dash Orange bitters
  • 1 dash Peychaud’s bitters 

Garnish: Lemon peel 

Instructions:

Add all of the ingredients to a mixing glass with ice and stir until cold. Strain into a rocks glass over ice. Express the oil from a lemon peel over top of the drink and garnish with the peel on the ice, skin up.

vs.

NEW ENGLAND PATRIOTS

Flying Elvis

For the New England Patriots, “this cocktail is a little taste of humble pie, with the strength and resolve of some local navy-strength rum providing structure, a little taste of the unexpected from the Amaro di Angostura and egg white, just like the Pats playbook,” says bartender Vikram Hegde at Cambridge, Mass.’s Little Donkey. “Plus, there’s a little something festive and tropical in the Giffard Banane du Brésil liqueur (you know, because Gisele).”

Ingredients:

  • 1 ½ oz Privateer Navy Yard rum
  • ½ oz Amaro di Angostura
  • ½ oz Giffard Banane du Brésil liqueur
  • ½ oz Freshly Squeezed Lime Juice
  • 1 Egg white
  • Garnish: Angostura bitters

Instructions:

Add all of the ingredients to a shaker, and shake without ice until emulsified for about a slow 5 count. Add ice and shake vigorously for a slow 10 count or until the shaker frosts over. Fine-strain into a lowball glass without ice, and garnish with a few dots of Angostura bitters in the shape of the Patriots’ Flying Elvis logo (to the best of your artistic ability).

Your Thanksgiving Cocktail Guide

Maybe you enjoy avoiding(or barring through) deep conversations about your life with your Aunt Esther… Or simply love the holiday occasion to indulge, we’ve rounded up the best beverage recipes this season. So take a seat and a sip, because this Top 10 list is sure to make you the Thanksgiving MVP.

Pecan Pie Martini

Pecan Pie Martini

INGREDIENTS
  • 6 oz. Rumchata
  • creme de cocoa
  • bourbon
  • Ice
FOR GARNISH
  • 3 tbsp. caramel, microwaved until pourable
  • 1/4 c. toasted chopped pecans
  • Cool whip, for garnish
  • whole pecans, for garnish
  • Sprinkle of cinnamon, for garnish
DIRECTIONS
  1. Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
  2. Combine Rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.

Apple Cider Mimosas

Apple Cider Mimosa

INGREDIENTS
  • 2 tbsp. sugar
  • 1 tbsp. ground cinnamon
  • 1 c. apple cider
  • (750-ml.) bottle bubbly
DIRECTIONS
  1. On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
  2. Fill champagne flutes 1/4 full with apple cider, then top off with champagne.

Cranberry Mules

Cranberry Mules

INGREDIENTS
  • 2 oz. cranberry juice
  • 2 oz. vodka
  • 1/4 c. lime juice, plus extra for garnish
  • 3 oz. ginger beer
  • Handful fresh or frozen cranberries
DIRECTIONS
  1. Combine cranberry juice, vodka and lime in a glass filled with ice. Top with ginger beer, whole cranberries and garnish with a lime wedge.

Caramel Apple Spritzers

Caramel Apple Spritzer

INGREDIENTS
  • apples
  • Lemon wedges (to prevent apples from browning)
  • 1/2 c. Caramel
  • 1/4 c. cinnamon-sugar
  • 750-ml bottle moscato, chilled
  • 1 c. green apple vodka, chilled
  • 1 c. Sprite, chilled
DIRECTIONS
  1. Make apple cups: Slice off the top of each apple. Use an apple corer to remove the inside of the apple until you’re about 1/2″ from the bottom of the apple. Squeeze lemon juice inside the apple cups to prevent apples from browning.
  2. Dip the rims of the apple cups in caramel then coat in cinnamon-sugar.
  3. Make spritzer: In a large pitcher, combine moscato, green apple vodka and Sprite and stir. Pour spritzer into apple cups and serve immediately.

Pumpkin Spice Oreo Spiked Milkshake

Pumpkin Spice Oreo Milkshake

INGREDIENTS
  • 1 1/2 oz. vodka
  • pumpkin spice Oreos, plus more for garnish
  • scoops of vanilla ice cream
  • 1/2 c. milk
  • Salted caramel, for drizzling
DIRECTIONS
  1. Place vodka, pumpkin spice Oreos, vanilla ice cream, and milk in a blender.
  2. Pour mixture into serving glass and drizzle with salted caramel sauce.

Maple Bourbon Cocktail

Maple Bourbon

INGREDIENTS
  • 2 ounces bourbon (I used Makers 46)
  • 1 ounce fresh squeezed orange juice
  • 1/2 ounce pure maple syrup
  • 1-2 dashes of angostura bitters
  • orange peel + maraschino cherry for garnish
DIRECTIONS

Add ingredients to an ice filled cocktail shaker and shake until chilled. Strain into ice filled glass. Garnish with orange peel and cherry. Serve and enjoy!

Apple, Pumpkin Beer Cocktails

Apple Pumpkin Beer

Ingredients
  • 8 ounces good-quality bourbon
  • 9 ounces apple cider
  • 2 1/2 ounces lemon juice
  • 12 ounces pumpkin ale
  • ice
  • Cinnamon sticks and cranberries for garnish
Directions
  1. In a cocktail shaker, shake together the bourbon, apple cider and lemon juice. Pour into 4 glasses filled with ice.
  2. Pour the beer evenly into each glass.
  3. Garnish with cinnamon sticks and cranberries. Serve immediately and enjoy!

Pear and Thyme Fizz

Pear and Thyme Fizz

Ingredients:
  • 2 cups good-quality apple juice
  • 1 ripe but firm pear, very thinly sliced
  • 12 sprigs fresh thyme
  • 1/4 cup orange-flavored liqueur (I like grand marnier)
  • 1 bottle sparkling wine (champagne, prosecco, cava, etc.)
Directions

1. In a pitcher, combine apple juice, pears, thyme and liqueur. Stir together, then refrigerate for 2 – 4 hours to allow the pears and thyme to infuse the juice with flavor.

2. Divide between 6 champagne flutes, discarding thyme, then fill remainder of each glass with champagne. Garnish each glass with a sprig of fresh thyme. Bottoms up!

Cava and Pomegranate Cocktail

Cava and Pomegranate

Directions
  1. Fill 12 flutes with cava.
  2. Add 1 teaspoon of the pomegranate juice to each flute
  3. garnish with pomegranate seeds and serve.

Hard Cider Sangria

Hard Cider Sangria

Directions
  1. In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy.
  2. Just before serving, add the hard cider(Angry Orchard, Stella Artois, etc..).
  3. Serve in tall glasses over ice.