Score a Touchdown With These 5 Super Bowl Cocktails

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Score a Touchdown With These 5 Super Bowl Cocktails

On Sunday the New England Patriots will take on the Atlanta Falcons in Super Bowl LI. It’s the 50th anniversary of the Super Bowl, which is something to celebrate all on its own, and is probably the biggest Sunday night of the year when it comes to parties.

If you’re throwing your own Super Bowl bash this year, or are just looking for something awesome to bring to a party that a buddy is hosting, we’ve rounded up a few amazing cocktails that are bound to impress from kickoff to the last touchdown.

Jägermule Punch

Created by Flinn Pomroy, Sweetwater Social

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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.

Directions: 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 to 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 teams assigned garnish – and enjoy responsibly.

Grilled Grapefruit Paloma

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2 parts Hornitos® Plata Tequila
1 part fresh lime juice
¾ part ginger sage syrup
2 dashes Angostura® bitters
Top with grapefruit beer (appx. 1 part)
Sage sprigs

Directions:Combine equal parts sugar and water with 1 ginger slice and 4 sage sprigs and bring to a boil to create ginger sage syrup. Allow the mixture to cool, combine all ingredients except grapefruit beer in a shaker with ice and shake vigorously. Strain the mixture into a highball glass filled with ice and top with grapefruit beer. Garnish with a grilled grapefruit slice.

Black Sea Spritz

Created by Jesse Ross

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1 oz. Jagermeister
.5 oz. Lemon Juice
.5 oz. Tarragon Syrup
Sea Salt
Activated Charcoal
Topped sparkling wine

Directions: Shake all ingredients in a cocktail shaker and strain into a glass.Top with dry sparkling wine. Garnish with a half orange wheel and tarragon sprig.

Afternoon Time Out

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2 oz. Prairie Organic Vodka
2 oz. Corn Milk*
¼ oz. Tomatin 12 Year
½ oz. Honeysuckle Liqueure
¼ oz. Lemon
1 Dash Sweetish Herb Bitters

Directions: Shake vodka, syrup, basil and lemon juice and strain into a small cocktail coupe. Top with lambic ale as well as peach bitters. Next, carefully dash the Peychauds bitters so that it floats on top of the cocktail. Garnish with a basil leaf.

Bazaar Bloody Maria

Created by Pam Wiznitzer, Trademark & Belle Shoals

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Red tomatoes + Pinch Piri Piri
Orange tomatoes + Habanero
Yellow tomatoes + Saffron
Green tomatoes + Zaatar
Pinch Pepper
2 tbsp Worcestershire Sauce
2 oz. Water

Directions: Blend ingredients together well and strain for seeds. The night before, make the Bloody Maria ice cubes and freeze each color individually.

In a highball glass: Crush/smash 1-2 Bloody Maria ice cubes of each tomato color. Fill the highball with the ice, layering by color. In a seperate glass combine 2 oz. Patron Reposado, .75 oz. lemon juice, 3 dashes Bittermens Hellfire bitters, 5 dashes horseradish tincture. Pour mixture into the highball glass over ice. Add straw and garnish with a skewer that has multi colored tomatoes, fresh squash blossom, exotic international peppers and celery with leaf still attached.