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Cocktails for Super Bowl XLVIII entertaining

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We're not knocking beer as a refreshment option during Super Bowl XLVIII on Sunday, February 2. It's an excellent go-to, and pairs nicely with nachos. Perhaps, however, you seek sustainance that is just a little stronger, unique or more complex for Game Day. Check out these gridiron-themed drinks while you cheer on Peyton Manning and/or Russell Wilson. And check out the slideshow for images of the cocktails and recipe cards:

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Tito's Unnecessary Roughness
(from Johnny Swet, Rogue & Cannon, NYC)

  • 2 oz Tito's Handmade Vodka
  • 1/4 oz Chambord
  • 3/4 oz Jalapeño-infused Honey
  • 3/4 oz Lime Juice

Combine ingredients in a cocktail shaker. Add ice, shake well and strain into a rocks glass. Garnish with lime wedge and jalapeño pepper slice.

The AllStar
(from Jaime Salas for Milagro Tequila)

  • 2 oz Milagro Añejo Tequila
  • 1 oz Italian Amaro
  • Pinch Allspice
  • 1-2 Dashes Aztec Chocolate Bitters

Combine ingredients in a mixing glass. Add ice and stir until well chilled. Strain into a martini glass or coup. Garnish with a flamed orange peel.

Night of the Iguana
(from Jaime Salas for Milagro Tequila)

  • 1 oz Milagro Silver Tequila
  • 1/2 oz Amontillado Sherry
  • 1/2 oz Tamarind Simple Syrup
  • 3/4 oz Pineapple Juice
  • Pacifico beer to top
  • Fresh Lime

In a pint glass, combine tequila, sherry, pineapple and tamarind simple syrup and stir lightly. Add ice cubes and top with beer. Squeeze a lime wedge on top and serve.

Smokin' Hot Mary
(from Ultimat Vodka)

  • 2 oz Ultimat Vodka
  • 4 oz Yellow Tomatoes, cored and blended
  • 1/2 tsp Red Hot Sauce
  • 1/2 tsp Fresh Horseradish
  • 1/2 tsp Sriracha
  • 1/2 tsp Granulated Sugar
  • 1/8 tsp Celery Seed
  • 1/2 tsp Worcestershire Sauce
  • 1 tsp Fresh Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Combine ingredients in a Highball or Collins glass. Stir well, add ice and garnish with a hot wing.

Dirty Horchata

(from Chef Danny Bowien for Caliche Rum)

  • 1.5 oz Caliche Rum
  • 1 oz Sweetened Vanilla Almond Milk
  • 1 oz Coconut Milk
  • 1/2 oz Stumptown Cold Brew Coffee
  • Dash Ground Cinnamon

In a cocktail shaker combine all ingredients. Add ice, shake very well and strain into a Rocks glass over fresh cube ice. Top with additional ground cinnamon and garnish with a mint sprig.

Stadium Cider (batch recipe for a pitcher)
(from Licor 43)

  • 3 1/2 cups Spiced Rum
  • 1 3/4 cups Apple Cider
  • 1 cup Licor 43
  • 1/2 cup Simple Syrup
  • 3/4 cup Fresh Lemon Juice
  • Apple for garnish

In a large pitcher or punchbowl, combine all ingredients and stir well. Slice apple into thin slices and float on top. Chill for at least two hours. Serve in Rocks glasses over ice.

Beast Mode (Seattle)
(Served at the Borgata Hotel & Casino, Atlantic City, NJ)

  • 3 oz Spiced Rum
  • 3 oz Cola
  • 1 Can Pineapple-Starfruit Juice Concentrate
  • 1 Can Berry Punch

In a Collins/Highball glass with ice, add spice rum and cola. In a separate container, combine the punch and pineapple-starfruit juice and stir. Add to the Collins glass to top off. Stir well and serve.

The Sherminator (Seattle)
(Served at the Borgata Hotel & Casino, Atlantic City, NJ)

  • 3/4 oz Creme de Menthe (Green)
  • 3/4 oz Creme de Cacao (White)
  • 3/4 oz Vodka
  • 3/4 oz Cream or Half & Half

Combine all ingredients in a cocktail shaker. Add ice, shake very well and strain into a chilled Martini glass.

Orange Crush Shot (Denver)
(Served at the Borgata Hotel & Casino, Atlantic City, NJ)

  • 1 oz Vodka
  • 1 oz Triple Sec
  • 1 oz Orange Juice

Combine ingredients in a mixing glass. Add ice and stir well. Strain into a shot glass.

Manning Margarita (Denver)
(Served at the Borgata Hotel & Casino, Atlantic City, NJ)

  • 1 oz Blanco or Reposado Tequila
  • 1 oz Cointreau
  • 1/2 oz Fresh Lime Juice
  • Splash Blue Curacao
  • Lime Peel for Garnish

Combine all ingredients, except lime peel and Curacao, in a cocktail shaker. Add ice, shake well and strain into a chilled Martini or Margarita glass. Drop in lime peel and top with Blue Curacao.

Foghorn (Seattle)
(from Frank Caiafa at the Waldorf Astoria, NYC)

  • 2 oz Voyager Gin
  • 1/2 oz Fresh Lime Juice
  • 3 oz Fever Tree Ginger Beer

add gin and lime juice to an ice-filled Highball glass. Stir briefly. Top with ginger beer and give one more rotation of the stir. Garnish with Lime Wedge.

Zone Blitz (Denver)
(from Pablo Villareal at Jazz At Kitano, NYC)

  • 2 oz Absolut Pepper Vodka
  • Lemon Lime Soda to top
  • Splash Blue Curacao
  • Orange Wedge

In a Rocks glass filled with crushed ice, add vodka and top with soda. Stir once. Over the back of a spoon, layer the blue Curacao and garnish with an orange wedge.

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Thirsty for more? Check out National Spirits Examiner or NY Drinks Examiner.
Do you have a cocktail trend, new product, bar or teahouse you'd like me to review? Want to give me a heads-up on your favorite hot spot? Please email me at NYDrinksExaminer AT gmail.com. Or follow me on Twitter @roberthp.

FTC Disclaimer: The author sometimes receives product samples for review, which carry no cash value and cannot be re-sold, and sometimes attends press events such as lunches or cocktail parties, designed to promote a given product. The author is not paid by any alcohol manufacturer, retailer or distributor, or provided compensation apart from revenue from an assigning publishing company for editorial publication. Opinions are the author's own. By the way, you should be 21 or older to read this page. Author received no comps or samples for this article. He is hoping the $20 he put in the local bar pool pays off though.

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