Tuesday, February 2, 2016

Are You Ready For Some Football?


Are you ready for some foooootttbaaaallllll? I admit, I know nothing about football no matter how many times my dad has explained the rules to me, but I will never turn down any festivity that calls for a cocktail. 

Treat your guests to more than just pigs in a blanket this year for Super Bowl Sunday with these game-day libations.


Bloody Maria
Ingredients:
2 oz Roca Patrón Silver
5 oz Bloody Mary mix, or build your own:
4 oz tomato juice
½ oz fresh lemon juice
Dash each of Worcestershire sauce and Tabasco
Tsp horseradish, optional
Kosher salt and freshly ground black pepper, to taste

Method:
Combine ingredients in a mixing tin or pint glass and “roll” the drink by pouring it back and forth between the two. Strain onto fresh ice in a Collins glass—if you prefer, rim the glass with kosher salt or a specialty spiced rim of your choosing. Garnish with a lemon wedge and celery stalk.



Lawless Liter
1L Patrón Silver (33.8 oz)
12.5 oz Lime Juice
4.25 oz Yellow Chartreuse
4.25 oz Agave Nectar
4.25 oz Velvet Falernum
16.5 oz Chilled Water
Peychaud's Bitters, to taste
Combine all ingredients in a pitcher with large chunks of ice. Serves about six.


Jägermule Punch
Created by Flinn Pomeroy, Sweetwater Social
125 oz  Jägermeister
42.5 oz Fresh Lime Juice
37.5 oz  Ginger Syrup
35 oz Bigelow Orange & Spice Tea
60 oz Soda Water (add to taste)
2 whole oranges sliced into very thin discs.
Combine Jägermeister, Lime Juice, and Ginger Syrup to punch bowl. Bring 5 cups of water to a boil and add 5 tea bags of Bigelow Orange & Spice. Remove water from heat and allow too steep for 6 minutes (You will have more tea brewed than you are actually going to use.) Add 35 oz of Bigelow Orange and Spice tea to the punch bowl. Stir punch vigorously. Add soda to taste. Top entire punch with sliced orange discs.  Serve over ice in traditional Mule Tins or in another receptacle of your choosing.

Garnish with your team’s assigned garnish - and enjoy responsibly.

The Superb Owl
Created by Dana Richardson, TAG Restaurant, Denver
13 oz. The Famous Grouse
6.5 oz. The Famous Mint Tea
1 bottle Bordeaux Red Wine
3.25 oz. St. Elizabeth Allspice Dram
3 Naval or Blood Oranges
13 Whole Star Anise Pods
Instructions: Using a micro plane grater, remove the zest from 2 of the oranges over a pot or slow cooker. Add the remaining ingredients and bring down to a simmer. As soon as it begins to simmer, lower the heat to a low setting. After 5 minutes, it is ready to serve. Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.
Glass: Punch or tea cup
Garnish: Orange twist and star anise pod
*Makes 13 servings


Cutty Ginger
1.5 oz Cutty Sark Prohibition Edition
Topped with Ginger Ale
Garnish with a fresh lemon wedge.




Thank you M Booth for the recipes/images





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