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Super cocktail recipes for a splendid Super Bowl party

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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.

Ingredients:
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
Kosher salt
1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
Ice
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.

Ingredients:
750 ml Ruby Port Wine
½ cup water
Juice of 1 orange
3 lemon twists
3 cinnamon sticks
4 cloves
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

Ingredients:
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
together.
2. Using 8 Tom Collin's glasses, fill with ice cubes and kumquat
slices.
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

Jello shots are always a crowd pleaser. Emma, from A Beautiful Mess, takes this recipe up a level by serving these Mojito shots in lime rinds. You can see how she does it here.

Ingredients:
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

Ingredients:
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
Ice

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

Related: Best places to watch Super Bowl XLVIII in Dallas-Fort Worth

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