Knob Creek® Big and Stout (Created by Celebrity Chef Michael Symon)
1 part Knob Creek® Bourbon
1 1/2 part Sweet Stout
3/4 part Demerara Sugar or Simple Syrup
1 Whole Egg
Pour all ingredients in a shaker and dry shake (without ice) to emulsify proteins. Add ice, shake vigorously, and stain into cocktail glass.
2 GINGERS® BIG GINGER®
2 parts 2 GINGERS® Irish Whiskey
Slice lemons and limes and garnish collins glasses. Fill pint glasses with ice and add 2 GINGERS® Irish Whiskey and ginger ale for a refreshing BIG GINGER® in less than 30 seconds.
The Superb Owl (Recipe by Dana Richardson, TAG Restaurant, Denver)
13 oz. The Famous Grouse Blended Scotch Whisky
6.5 oz. Owl’s Brew The Famous Mint Tea
1 bottle Bordeaux Red Wine
3.25 oz. St. Elizabeth Allspice Dram
3 Naval or Blood Oranges
13 Whole Star Anise Pods
Using a micro plane grater, remove the zest from 2 of the oranges over a pot or slow cooker. Add the remaining ingredients and bring down to a simmer. As soon as it begins to simmer, lower the heat to a low setting. After 5 minutes, it is ready to serve. Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.
Glass: Punch or tea cup
Garnish: Orange twist and star anise pod
*Makes 13 servings
4 ounces Q Ginger
3 dashes orange bitters
2 ounces bourbon
1 ounce SNAP ginger liqueur
1 orange wedge
Fill highball glass with ice. Add SNAP ginger liqueur, bourbon and bitters. Top with Q Ginger and gently stir. Garnish with an orange wedge.
1.5 parts Milagro Silver
.75 parts White Peach Syrup
.75 parts Fresh Lemon Juice
2 parts Blonde Beer
1 Lemon Wheel
Combine tequila, peach syrup and lemon juice in a cocktail shaker and add ice. Shake and strain over fresh ice in a tall Collins glass. Top with a Blonde Ale. Garnish with a lemon wheel.
2 oz Roca Patrón Silver
5 oz Bloody Mary mix, or build your own:
4 oz tomato juice
½ oz fresh lemon juice
Dash each of Worcestershire sauce and Tabasco
Tsp horseradish, optional
Kosher salt and freshly ground black pepper, to taste
Combine ingredients in a mixing tin or pint glass and “roll” the drink by pouring it back and forth between the two. Strain onto fresh ice in a Collins glass—if you prefer, rim the glass with kosher salt or a specialty spiced rim of your choosing. Garnish with a lemon wedge and celery stalk.
Sauza-Rita (Serves 8)
1 can Sauza® Silver Tequila
1 can frozen limeade
1 bottle light beer
1 can of water
Pour limeade and beer into a pitcher with ice. Fill limeade can with Sauza Silver and pour into pitcher. Finally, add a can of water, stir and enjoy.
Cool as a Cucumber Margarita
2 parts Milagro Silver
1 part Fresh Lime Juice
3 Cucumber Slices
1 Lime wheel
.75 parts agave nectar.
1 Cucumber Stick
Garnish: course ground sea salt and black peppercorn mix
Combine all ingredients in a blender without ice. Blend and pour over fresh ice into a rocks glass prepared with a half salted rim. Garnish with a cucumber spear and lime wheel (optional).
2 Parts Hornitos® Plata Tequila
2 Parts Coconut Water
1 Part Lime Juice
½ Part Agave Nectar
3 Dashes Angostura® Bitters
Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lime peel.
1 ½ Parts Hornitos® Plata Tequila
4 Parts Mexican Lager
⅓ Part Lime Juice
⅓ Part Simple Syrup
1 Slice Jalapeño
Muddle jalapeño in a glass with a salted rim, combine remainder of ingredients except Mexican lager in a shaker, shake vigorously, strain over fresh ice and add Mexican lager.
BACARDÍ Cuba Libre
1 part BACARDÍ Gold Rum
2 parts cola (*can substitute diet cola for all of those calorie counters)
2 lime wedges
Fill a highball glass with ice. Then squeeze 2 lime wedges over the ice and drop them into the glass. Pour in the BACARDÍ Gold Rum, followed by chilled cola and give it all a gentle stir.
4 ounces Q Kola
2 ounces spiced rum
8 pink peppercorns
1 lemon wedge
Fill a highball glass with ice. Add spiced rum and top with Q Kola and a squeeze of lime. Gently stir and garnish with peppercorns.
Dark, Stormy and Cidery
3 ounces chilled Q Ginger Beer
2 ounces dark rum
1 ounce chilled apple cider
1/2 ounce fresh lime juice
1 apple slice
1 lime wedge
Fill a cocktail shaker with ice. Add the rum and lime juice and shake well. Pour the Q Ginger Beer into an ice-filled collins glass, top with apple cider and then the shaken rum. Garnish with an apple slice and a lime wedge. Try to balance the lime wedge on the apple slice like a sinking ship. It gets easier on the third drink!
Cruzan® Sunday Shandy
2 parts Cruzan® Single Barrel Rum
1/2 part Lime Juice
1/4 part Ginger Syrup
Combine rum, lime and ginger syrup in a pint glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer.
WINE & BEER
Super Punch Bowl (makes 10-12 servings)
1 cup Powell & Mahoney Pomegranate mixer
2 bottles of chilled sparkling wine
2/3 cups chilled white wine
2 thinly sliced oranges
1 cup diced fresh pineapple
The Phoenix Fumble Recipe
1.5 oz. of Ole Smoky Apple Pie Moonshine
half pint of beer
Perfect for even the most diehard fan, all you need is a half pint of beer and a shot of some Apple Pie Moonshine – so easy you won’t have to leave your living room. And when the beer runs dry, just grab a jar and pass it around! Ole Smoky’s great flavors are just as delicious on their own.
Jägermule Punch (Recipe by Flinn Pomeroy, Sweetwater Social)
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.
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 too 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 team’s assigned garnish – and enjoy responsibly.