Spike up your Super Bowl watching party with a batch of these deliciously potent cocktails using these easy recipes from popular chefs and mixologists.
Dean Fearing's Blood Orange Margaritas
You can make up these margaritas the day before and keep them in the refrigerator before proceeding to put them together.
1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)
1 1/2 cups fresh lime juice (about 12 limes)
1 1/2 cups Cointreau or other triple sec
3 1/2 cups silver tequila
1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
1 dozen small sage sprigs or leaves
1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
Source: Food and Wine.com
Jason Kosmas' Mulled Port Wine
Warm up the crowd with this delicious hot spiced wine.
750 ml Ruby Port Wine
½ cup water
Juice of 1 orange
3 lemon twists
3 cinnamon sticks
4 allspice berries
1 orange cut into half moons
In a large saucepan combine all ingredients except orange pieces and simmer over low–medium heat about 1 hour. Ladle into mugs and garnish with orange pieces.
Source: Star Chefs.com
Kent Rathbun's Tangerine Kumquat Fizz
32 oz tangerine juice, freshly squeezed
16 oz champagne or sparkling wine
½ cup kumquats, sliced thin and seeds removed
1. In a large pitcher, mix tangerine juice and sparkling wine
2. Using 8 Tom Collin's glasses, fill with ice cubes and kumquat
3. Pour tangerine fizz over the top and serve.
Source: Kent Rathbun.com
Michael Symon's Mojito Jell-O Shots with White Rum and Fresh Mint
1 cup water
1 cup sugar
2 tablespoons plus 3/4 teaspoon powdered unflavored gelatin (from 3 envelopes)
1 cup fresh lime juice
1 cup white rum
1 cup of lightly packed mint leaves
1. In a small saucepan, cook the water with the sugar over moderate heat until the water is simmering and the sugar dissolves, about 4 minutes. Sprinkle the gelatin over the sugar syrup and whisk constantly over low heat until the gelatin has dissolved, about 1 minute.
2. Put the lime juice and mint leaves in a medium heatproof bowl and pour in the sugar syrup. Let steep for 15 minutes. Stir in the rum. Strain the mojito mixture into a large measuring cup, pressing on the mint leaves with the back of a spoon to extract as much liquid as possible.
3. Arrange 30 small paper cups on a rimmed baking sheet. Carefully pour the mojito Jell-O mixture into the paper cups and refrigerate the shots until they are chilled, about 3 hours. Serve cold.
Source: Food and Wine.com
Amy Stewart's "The Drunken Botanist" La Vie en Elderflower
1-750 ml bottle dry rose wine (not sparkling. Example: La Vieille Ferme rose, $8/bottle)
2.5 cups (20 oz) St-Germain elderflower liqueur
30 oz club soda
Strawberry slice or raspberry for garnish
1. Mix the wine and St.-Germain in a pitcher—this can be done ahead of time.
2. Fill short tumblers or wine glasses with ice, add 2 oz of the rose/St-Germain mixture to each glass, and top with 1.5 oz club soda.
3. Garnish with strawberry or raspberry.
To quickly mix larger or smaller quantities, do:
5 parts wine
4 parts St-Germain
6 parts club soda
*If serving in a punchbowl, add club soda right before serving so it doesn’t go flat
Source: Drunken Botanist.com