Episode #059 – Super Bowl Cocktails

DISCLAIMER: Patriots fans, you may want to skip this episode…

Whether or not you know the difference between a cornerback and a halfback, have a specific team you follow, or are even a sports fan at all, you’ve (Americans) probably have watched a Super Bowl, a Super Bowl halftime show, or the commercials that are made specifically to fill the three and half hours of televised coverage that is interrupted occasionally by fragments of 60 minutes of “actual game time”—which is often denoted by each team figuring out who has to pick up the pizza tab after the game while the clock ticks down, and the referees practice their miming.

Anyway, I (Jordan) am a Colts fan (and Alex is a Bears’ fan–even worse!)—which is to say I am an “anybody but Patriots” fan—and currently living out seasons of disappointment with an ineffectual front office.

This is a show primarily about cocktails, so I’ll get to my recipes shortly, but before I do, I have to say that I think of the parties and social norms of Super Bowl celebrations requires any good host of these events to provide his or her guests with plenty of BEER.

  • If you like horses, choose Budweiser.
  • If you like trains, choose Coor’s Light.
  • If you like pretending none of it matter, choose PBR.

But it’s a good idea as a discerning host to have a few beers with flavor, so that is where I’ll start my recommendations.

A few Super Bowl beers to choose from:

Personal Favorites: Lagunitas Pilsner, Bell’s Two Hearted Ale, DC Brau Optimal Wit

For a Falcons fan: anything from Orpheus—but Lyric Ale if you plan to play by the book, and the Atalanta (a tart plum saison) if you want to see more trick plays. Or, as Alex would suggest, shotgun a “Natty Ice” every time Matt “Matty Ice” Ryan throws a TD.

For a Patriots fan: The Alchemist’s Heady Topper, Cambridge Brewing Co.’s Charles River Porter, Narragansett Lager (preferably tallboys)

As for the Super Bowl cocktails:

First, for all fans—let’s celebrate that the Super Bowl is in Texas with this Speaking Easy Original, “Texas-Style Super Punch Bowl”:

  • 1 liter Tito’s vodka
  • 3 bottles beer (recommended: Shiner Ruby Redbird)
  • 3 (6 oz) containers frozen limeade, thawed
  • 1-liter bottle club soda
  • 6 limes, sliced into wheels (1/2 goes into punch bowl, 1/2 stays out at garnish)
  • 2 Ruby Red Grapefruits, sliced into wedges, into the punch bowl
  • 1/8 cup of coarse sea salt
  • Ice

Combine the above ingredients and let sit in the fridge for an hour. When serving, place a small lime wedge for garnish on each glass. Drop in a few dashes of grapefruit or other citrus bitters in to each glass. Bonus points if you include a salt rim and a grapefruit wedge.

Classic Beer Cocktail: The Michelada

  • Salt and Cayenne Pepper blend for glass rim
  • ½ oz. fresh lime juice
  • 2 drops of Tabasco sauce
  • 2 dashes of Worcester Sauce
  • Ground black pepper to taste
  • Pinch of celery salt
  • 12 oz. can of Tecate or other Mexican lager

For Falcons fans:

Alex’s Recipe: “The Dirty Bird”

(This is totally a reference to Jamal Anderson)

  • 1 ounce tequila (Go with blanco here–El Jimador works great)
  • 1 ounce coffee liqueur (Or make your own coffee-infused Rum liqueur)
  • Cream or milk
  • Stir but then shake briefly at the end
  • Add in as many red maraschino cherries as Matty Ice throws touchdowns

Jordan’s Recipe: “Georgia on My Mind”

Serves 8

  • 1/3 cup lightly packed mint leaves
  • 12 oz. bonded bourbon
  • 4 oz. Crème de peche (peach liquor)
  • 4 oz. fresh lemon juice
  • 2 oz. maple syrup
  • 24 oz. chilled apricot or peach ale

Combine all ingredients except for the ale in a large container, let chill in the fridge for at least an hour. Before serving add ale, stir, and pour into ice-filled highball glasses.

For Patriots Fans

… a shot of vodka, because we know you have no taste.

Just kidding,

The New England Express (from Bon Appetit)

Serves 8

  • 2 cups of apple cider
  • 1 ½ cups dark rum
  • ¾ cup fresh lime juice
  • 1 teaspoon Angostura bitters
  • Club soda
  • 8 sprigs thyme
  • 8 lime slices
  • And Thyme syrup

Thyme syrup: 1/3 cup sugar, 1/3 cup water. Make simple syrup by heating water just below a boil and stir in sugar until dissolved. Remove from heat and add Thyme sprigs, let stand for 10 minutes, then strain into separate container.

Express: Combine ingredients except for Club soda in a pitcher, stir, and pour inton 8 ice filled rocks glasses equally, and top with club soda.