For those celebrating Super Bowl LIII on Sunday, some libations (and snacks) to cheer on your favorite team!
Shanghai Red Eye
1.5 ounces Absolut Lime
4 ounces light lager
3 ounces tomato juice
0.5 ounce soy
0.25 ounce Chinese black bean paste
0.5 ounce lime juice
0.25 ounce Sriracha
Szechuan Spiced Salt rim (1 1/2 tablespoons sugar, 1 tablespoon salt, 1 tablespoon each of toasted and ground: Szechuan peppercorn, cumin, sesame seed and anise)
Combine all ingredients except beer and tomato juice. Stir until incorporated. Add tomato juice to paste with ice and stir until cold. Wet rim of pilsner glass and swirl in Szechuan spiced salt, pour tomato mix in the bottom of glass with ice, add beer slowly to incorporate. Garnish with fortune cookie, pickled lotus root, scallion.
Basil Hayden’s® Lemon Rosemary Punch
1 bottle Basil Hayden’s® Bourbon
10 ounces Simple Syrup
10 ounces Lemon Juice
30 dashes Aromatic Bitters
Sprig of Rosemary (for garnish)
Combine all ingredients into a large punch bowl with 4 cups of ice. Slice lemons into wheels and add to bowl. Stir to chill and ladle into Collins glass with a rosemary sprig.
Cruzan® Sunday Shandy
2 parts Cruzan® Single Barrel Rum
1/2 part lime juic
1/4 part ginger syrup
1 wheat beer
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.
Effen® Vodka Tiki Touchdown
1 part Effen® Vodka
1 part fresh pineapple juice
1 part lemonade
1/2 part orange juice
Add all ingredients to a shaker with ice and mix well. Pour into a rocks glass and garnish with pineapple wedge and cherry
Knob Creek® Maine Event
2 parts Knob Creek Rye
1 part sweet vermouth
1 whole fresh cherry
Rinse of coffee liqueur
1 dash of Angostura Bitters
Muddle one cherry in a mixing glass. Add Knob Creek Rye, sweet vermouth and Angostura bitters to the glass, and let it sit about a minute. Fill the glass with the largest ice cubes available and stir until cold. Put a fash of coffee liqueur around the inside of a chilled, stemmed glass. Pour the cold drink into a rocks glass, using a strainer to catch any cherry bits.
Laphroaig Scot’s Cider
1 part Laphroaig 10 Year Old Scotch Whisky
1/2 part DeKuyper Mixologist Series Ginger Liqueur
3 parts hot apple cider
Build in a pre-heated coffee mug. Garnish with a lemon wedge studded with closes and a dash of fresh ground cinnamon.
The Wardrobe Malfunction
1-1/2 parts Tequila
1 part Guava juice
1/2 part Runamok Ginger Infused Maple Syrup
1/2 part fresh lime juice
Combine first four ingredients and stir. Add ice.
Maple Glazed Popcorn
1/2 cup popcorn, air popped (makes about 5 cups)
2 tablespoons butter
1/2 cup toasted pecans, roughly chopped
Preheat oven to 300 degrees F. Melt maple syrup and butter in a pot. When corn is fully popped, put it in a bowl with the pecans and toss with melted butter and maple. Sprinkle salt to your liking. Spread the popcorn on a tray lined with parchment paper and put in oven. Gently bake the popcorn until the maple is glazed onto it, about 5-10 minutes. Remove from oven serve in bowls.
Tangerine Rosemary Old-Fashioned
1.5 ounces whiskey
Angostura bitters, to taste
1 teaspoon honey
1 ounce tangerine Juice
Sprig of rosemary
Tangerine slices, for garnish
Combine all ingredients. Garnish with Tangerine slices and sprig of rosemary.
Sparkling Strawberry Lemonade Mocktail
Pour equal parts Strawberry Lemonade and sparkling water. Garnish with strawberry and lemon slices.
12 ounce bag Nestle Semi-Sweet Chocolate Chips
All ingredients listed on the back of the Toll House Cookie bag
1/4 cup ExtravaGONZO Red Chili Oil
Bacon Wrapped Garlic Potato Bites
1 pound small red or white potatoes
2-1/2 teaspoons kosher salt, divided
1-1/2 teaspoons fresh rosemary, minced
2 tablespoons extravaGONZO Roasted Garlic Culinary Oil
1 pound thick-cut bacon
8 ounces sour cream
1-3 teaspoons hot sauce
pepper to taste
Arrange rack in the middle of oven and preheat to 400 degrees F. Wash and dry potatoes. Chop into 1-inch pieces, keeping chunks roughly the same size. Put potatoes in medium pot, cover with cold water, and bring to a boil. Season water with 2 teaspoons salt. Once water begins to boil, cook until just fork tender, 3-4 minutes. Potatoes should not be fully cooked.
Drain and place in a large bowl. Add rosemary, Roasted Garlic Oil, remaining salt, and a few grinds of pepper. Toss until potatoes are evenly coated. Cut strips of bacon into thirds. Wrap each potato piece in bacon, securing with a toothpick. Place on a large rimmed baking sheet lined with parchment paper or aluminum foil. Space about 1-inch apart. Bake 15 minutes, then flip all pieces. Bake another 15-20 minutes, until bacon is cooked through. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper to taste. Serve potato bites with dip.
Jalapeno Lime Wings
3 pounds Chicken Wings
1/2 medium onion, roughly chopped
1 Jalapeño pepper, seeds removed
3 cloves garlic, peeled
Zest and juice from 1 lime
1/4 bunch cilantro
Salt and pepper
2 tablespoons soy sauce
3 tablespoons extravaGONZO Jalapeno Lime Culinary Oil
Instructions: Put 3 pounds of wings in a giant ziploc bag. Coarsely chop 1/2 onion, de-seed jalapeno pepper, 3 cloves garlic, zest and juice of lime, and break 1/2 bunch of cilantro into smaller pieces. Combine salt, pepper, soy sauce and Jalapeno Lime Oil in a blender. Toss in onion, jalapeno, garlic, lime zest and juice, and cilantro. Blend until pureed. Pour over chicken, close bag, and squish around so each piece is coated with the marinade. Marinate 30 minutes.
Preheat oven to 425 degrees F. Line baking sheet with foil. Remove wings from bag and place on wire rack. If you don’t have a wire rack, put the wings right on the foil. They won’t be as crispy as if prepared on a rack, but they will still be delicious. Bake 30 minutes. Flip over. Use any extra marinade to baste the wings once turned over. Bake for another 30 minutes and serve warm.