If tailgating conjures up images of cheap beer, or bourbon in a classic flask, well, you’re not alone. There’s nothing wrong with classic football fare, but if you’re in the mood for something a little different, then we’ve got some great ideas for some decidedly delicious game day libations! As always, choose organic and locally-produced wherever possible to keep things as green as you can. Grab a cocktail shaker and let’s go!
It’s time to repurpose this Sunday brunch staple and reclaim it for game day. Make up an entire pitcher of these, or shake ‘em up one at a time.
- 1 1/2 ounce vodka
- 1/4 ounce fresh lemon juice
- 2 drops Worcestershire sauce
- 2 drops hot sauce
- Salt and pepper
- Organic tomato juice
Combine everything in a cocktail shaker with ice, shake till well chilled then pour, without straining, into a tall glass. Garnish with celery for a traditional style, or go for something different with a kosher pickle, marinated green bean or a slice of bacon.
When the weather starts to get a little chilly, reach for a hot toddy instead of a cold beer. Make a bunch at home and pour them into a thermos to take to your tailgate. This recipe makes enough for a crowd, just remember to have a designated driver!
- 2 1/2 cups bourbon or scotch whiskey
- 1 quart water
- 1/2 cup brown sugar
- 1 lemon, thinly sliced
Combine the lemon, sugar and water in a small saucepan over low heat, stir until the sugar dissolves completely (about 15 minutes). Remove from the heat and pour in the whiskey, stir to combine, then return to heat for 5 minutes. Pour into a thermos, serve with a lemon slice and freshly grated nutmeg.
Another classic we think needs to be reclaimed for football season! This one’s pretty easy – just add a shot of Irish whiskey and a spoonful of brown sugar to a cup of hot coffee, stir and top with whipped cream.
Black and Tan
If you just have to have beer, why not opt for the classic Black and Tan? Pick any organic, locally-brewed pale ale and a super-dark stout (OK, traditionally it’s Bass and Guinness, but we’re fond of going local and organic). The trick to this is in the pour, start by half-filling a pint glass with pale ale – tip the glass so you don’t get a head. Now, flip a spoon over and very slowly pour the stout over the back of the spoon to “float” it over the pale ale. Don’t stir!