Beer. Popcorn. Mezcal. We’ve rounded up a few favorite game day recipes.
Our Super Bowl Picks (for drinks and snacks)
beer
Kerrygold Campfire S’Mores Cocktail
This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
What happens when you combine chocolate-y Kerrygold Irish Cream, amaro, beer, a slight mist of smokey Islay Scotch and a blow torch?! One amazing dessert beer cocktail! You don’t need to an actual campfire to enjoy these S’Mores Campfire cocktails.
Kerrygold Campfire Cocktail
2 oz Kerrygold Irish Cream
.5 oz amaro
2-3 oz Smoked Porter beer
Mist of a Smoky Islay Scotch
Marshmallow
Dash cinnamon
In a mixing glass, combine Kerry Gold Irish Cream and amaro over ice. Stir to chill 20 seconds. Pour in beer and stir gently to combine. Strain over fresh ice into a double rocks glass or large stem glass. Mist scotch over the top of the cocktail. To garnish, spear a marshmallow on a cocktail pick, set over the glass, ignite with a kitchen torch or long match, and sprinkle cinnamon on top (watch for sparks!). Blow the flame out and enjoy!
Love our serving pieces? Check out what’s happening in our Etsy shop for props, vintage pieces, tiki mugs & accessories, and assorted entertaining must haves!
Angosangrita beer - citrus - Angostura - hot sauce
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
My calendar of nonsense drink holidays tells me that tomorrow April 7th is National Beer Day! So what are we going to do here? Make a beer cocktail of course!
Beer can be a pretty versatile ingredient in cocktails (you can even substitute it for an egg white in a sour!) but sometimes you want to play up the beer part more and not break out the hard liquor. Today we’ve teamed up with Angostura to show how their bitters can make a bold new spin on one of those classic drinks a lot of people think of when they hear “beer cocktail”: the Michelada.
A Michelada can vary greatly depending on who’s making it, but mainly it consists of beer, lime juice, hot sauce, spices… lots of delicious bits. I decided to take that spicy base and mash it up with the idea of Sangrita (no, I spelled that right, it’s not sangria), the side shot that accompanies tequila and translates to “little blood”. Sangrita is usually, but not always, a tomato based drink. Here, instead of a tomato base, we’re using a good dose of Angostura. Sound crazy? Crazy delicious!
Beer cocktails are warm weather cocktails in my opinion, and this weekend it’s getting a little toasty around SoCal so I thought now is a good time to crack open a beer and mix up one of these. It’s another great way to use Angostura bitters in a drink other than adding an accent to a cocktail.
Have you guys made a drink that uses a lot of bitters? Let me know! And if you try this, tag us and let us see! Cheers!
For the Sangrita:
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed orange juice
4 ounces freshly squeezed grapefruit juice
1-1/2 ounces Angostura Bitters
1-2 dashes hot sauce (more or less to taste)
Pinch salt
For the Cocktail:
4 ounces beer
4 ounces Sangrita
Garnish: lime juice and spicy salt mix (equal parts salt, chili powder and black pepper)
In an airtight non-reactive container, pour in lime juice, orange juice, grapefruit juice, Angostura, hot sauce and the pinch of salt. Stir together and set aside until ready to use or refrigerate up to a week.
Rim a double rocks glass with lime juice and spicy salt mix. Add ice. Add sangrita mix to the glass and pour in beer. Stir gently to combine.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com
What You Should Be Drinking on Super Bowl Sunday
Let’s get ready to foooooot balllllllll!!!! Right? Pretty sure that’s what they say at football games. Let’s make some drinks.
Rhubarb-Vanilla Beer and Pisco Cocktail
5 Spice Bourbon Punch Cocktails
Irish Coffee Jello Shots 2 Ways
And if you must….
Holiday Gift Guide: The Naughty List
Whether Santa’s giving you coal in your stocking, or Santa’s coming round the back door, you’re on his naughty list this year.
Are you making yellow snow and beating up on innocent reindeer piñatas (even if they are filled with tiny bottles of booze)? Don’t go crying some Bitter Tears, those are whiskey stones Santa left you, not lumps of coal. Now, on the other hand, if you’re looking for a little danger, and your scotch comes out of a bottle that was possibly forged in hell, then pour yourself some stripper highballs and put on some appropriate holiday music. Santa’s making a special stop at your chimney.
1. Highland Park Scotch Fire Edition 2. Reindeeryata! 3. Rogue Yellow Snow IPA 4. Rudy Ray Moore Christmas Album 5. Strip Tea Glasses 6. The Book of Dangerous Cocktails 7. Whiskey Stones 8. Bitter Tears Lucille Blood Orange Ginger Bitters
Catch up on all the gift guides here!
Mother’s Day Cocktail Roundup 2016
Well guys, it’s been two years since I’ve done one of these, so here’s your 2016 cocktail roundup for all your Moms. Drink up!
Sparkling Lemony-Suze Cocktails
Sparkling Pomegranate Caipirinha
Fresh Ginger Amaretto Sour Cocktails
 
Brûléed Grapefruit and Mixed Citrus Punch with Vanilla and Piloncillo Reduction
Sparkling Pomegranate and Cocchi Rosa Cocktails
A Pitcher of Pisco with Grapefruit, Lime and Thyme
Gift Guide: Spring Entertaining Essentials
Forget the picnic basket. Break out your wooden 6 Pack Holder and head outside for Spring Entertaining.
Throw out your sad winter blues and put some springy color into your bar and entertaining getup. Purple punch bowls? YES! Unbreakable green tumblers? Double yes. And if we’re packing up to head outside, let’s all agree to leave our heavy metal pineapples at home and sip on some lightweight dayglow ones instead. What’s in mine? Some lemon spiked gin all the way from Italy, and probably some pineapple ice cubes too. Rainy spring day? I’ll be hanging up some punchy booze art until the sun peeks out again. Happy Spring everyone!
1. Pineapple Ice Cube Tray 2. The Bar Cart Print 3. Wooden Six Pack Holder 4. Malfy Gin 5. Somewhere Beyond The Sea Coaster 6. Pineapple Tumbler 7. Purple Punch Bowl Set 8. Facet Acrylic Tumblers
Monday Booze News mostly beer post-father's day edition
- Not the first time I’ve seen a list like this, but the main point is that chefs love eating crap after a shift and bartenders like to drink Jägerbombs.
- Stolen whiskey. It was an inside job; it’s always an inside job.
- Ever dream of being a farmer? Now is a very good time to start growing hops.
- And while we’re on the topic of beer… all those empty cans can now be turned into DIY cooking gadgets.
- What’s all the hub-bub about Rosé? Read on for more info than you can shake an empty magnum at.
- Remember when I talked about a beer rinse for the ladies? Well, guys, here’s your new grooming line.
- Jamaica’s got it right with their stout ice cream.
- I can think of lots of drink names with Shiso in it, and I think it’s about time we stop naming drinks “About Thyme”.
- Imbibe rounded up some Beer Instagramers they think you should follow. But I personally recommend Jackie the Beeroness.
- Beer not so popular with the younger kids. Are millennials younger kids? I have no idea who millennials are but I know they’re not drinking Budwiser.
Memorial Day Roundup!
You know what’s kinda sad? Listening to the radio this morning NPR was doing some snippets talking to various people who serve (or have served) here in the US and I was suddenly struck at how “Memorial Day” had no real meaning to me other than “it’s a 3 day weekend”. I can’t blame the wash of ridiculous food holidays that now exist and fill every single day, I can’t blame commercials where hot dogs march on a grill waiving flags (this might not exist but just be a dream I had), I can only blame my own self-absorption into my own affairs. Which shouldn’t be the case. My Dad served. Even though he doesn’t talk about it I know he did. My Dad also likes a stiff drink, or half a dozen beers (depends on the day), so this weekend I am being mindful of what the holiday means. I’m also offering up some suggestions for all the dads, the moms, the relatives, friends and those we don’t know, and for all of us taking the time to sit back and enjoy a drink with one another as we take some time off.
Grilled Summer Fruit Cachaça Smash Cocktail
Peach Basil Sorbet and Saison Beerfloat
Rhubarb-Vanilla Beer & Pisco Cocktail whole lotta goodness that tastes like cream soda
This week I’m having a hard time pinning down exactly what I’d like to tell you guys about. I think it was a lot easier when there were less eyes on the page and I could ramble on about how using a jigger like a professional bartender just makes me look like an idiot (albeit I’ve improved slightly), or that I tried and failed, again, at growing an herb garden but I’ve got SOÂ Â Â MUCHÂ Â ROSEMARY I can’t give it away fast enough.
There’s got to be some performance anxiety tied to having the site nominated for any kind of award. So I think now is the time to take a step back and reassess the story I’d like to share with you guys, that may or may not have to do with a cocktail I am making.
In the meantime, I’d like to formally state that I’m totally not into this switch on the mac OS where IPhoto has gone away and I’m stuck having to use their new “Photos” program. Mainly I’m whining because it now means I really need to learn Lightroom better. So, if any of you guys out there have a good quick and dirty immersion “how to” so I can stop dragging my feet and just learn it already, I’d appreciate the feedback and suggestions.
Also, I have this delightful cocktail I made for you guys that might seem like a Whoa! but really, it’s pretty easy to assemble and I sweetened my ice teas for the next week with the leftover syrup so it definitely has some stretching power. Plus, it’s rhubarb season and I’m sick of pies already (not really, but I’m sick of MAKING them!).
For the Rhubarb-Vanilla Syrup:
1 cup sugar
1 cup sliced (1/2-inch) rhubarb
1 cup water
1 Mexican Vanilla
- Combine sugar, rhubarb, water, and vanilla seeds and pod in a medium saucepan. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain into an airtight container and refrigerate until ready to use, up to 2 weeks.
For the Cocktail:
1-1/2 ounces Pisco
3/4 ounce Rhubarb-Vanilla Syrup
3 ounces Scottish Ale, such as Ballast Point Piper Down
Vanilla bean, for garnish (optional)
- In a rocks glass filled with ice, build the drink by adding pisco and rhubarb vanilla syrup. Gently add beer, stirring just to combine. Garnish with vanilla bean and serve immediately.
First off, this tastes like cream soda. Because of the viscosity of the Pisco, the mouthfeel is super creamy. The Scottish Ale provides some toasty, caramel notes that adds a richness to the drink, while the Pisco imparts some citrus and a touch of floral (Tahitian vanilla would tip this drink overboard in the floral direction, so make sure you use Mexican vanilla) along with that lovely viscosity. That small buzz you get afterward however would prove otherwise.
I originally created this recipe for Serious Eats!