Your Game-day Cocktail Guide

Red Snapper

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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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).