Recipe Roundup: 7 Sensational Sports Bar Sippers
We could bring you a list of the expected recipes for your sports bar but where’s the fun in that? If you expect certain recipes to show up on a list, you already know how to make the cocktail, make the cocktail currently or have made it in the past, or have seen it elsewhere.
Instead, we’ve decided to share cocktails with you that leverage some of this year’s hottest trends. We’ve seen an explosion in demand for cocktails that are made with sherry, tea, shrubs, and Malört, and we’re also keeping our eye on the growing interest in Mastiha. Not only that, while it seems that whiskey is still firmly at the forefront of the Craft Cocktail Movement, vodka looks like it’s experiencing a resurgence in popularity (particularly green and organic examples).
So, without further ado, here are 7 exciting cocktails that take advantage of some recent cocktail trends.
The Absolut Proud takes advantage of two trending spirits, sherry and vodka. We’d say vodka is making a comeback but it isn’t like it really went anywhere despite what some industry experts would lead you to believe. It also has a great name for super fans on game day.
- 2 Parts Absolut Vodka
- 1 Part Sherry
- 1 Part Grenadine
- 1 Part Lemon Juice
- 6 Whole Raspberries
Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.
Absolut Punch Bag
How about a cocktail that not only combines tea, sherry and vodka, it’s also served in a plastic bag and sipped through a straw. No broken glassware! You can play with types of edible flowers you use to build this cocktail, and if you’re creative you’ll use edible flowers that match your team’s colors.
- 1 Part Absolut Vodka
- 2 Parts Chamomille tea
- 1 Part Sherry
- ½ Part Lemon Juice
- ½ Part Honey
- ¼ Part Triple Sec
- ¼ Part Tonic Water
- 1 Whole Straw
- 4 Whole Flowers (Edible)
Shake all ingredients and decant into a plastic bag over cubed ice, top with tonic water. Serve with a straw.
The Hard Sell
If you’re not from Chicago it’s possible that you have not yet experienced the bitter sensation that is Jeppson’s Malört. To Chicagoans, however, it’s an icon of the bar scene. The only flavor ingredient in this liqueur that was created by a Swedish immigrant is wormwood. Because it was sold as “medicinal alcohol” it was able to be sold during Prohibition, and it also held the distinction of being the only wormwood product sold in the US legally for 96 years. Jeppson’s Malört used to be produced in Chicago but pr
- ¾ oz. Jeppson’s Malort
- ¾ oz. Gin (like Beefeater)
- ¾ oz. Lemon juice
- ¾ oz. Elderflower liqueur (like St-Germain)
- Grapefruit peel to garnish
Shake, strain into cocktail glass. Squeeze grapefruit peel to release essences, but don't drop in drink.
Created by Justin Grant. Photo by Justin Grant.
This Malört cocktail is a nod to the fact that Jeppson’s Malört used to be produced in Chicago. As of the ‘80s, production was moved to Auburndale, Florida.
- 1 oz. Jeppson's Malort
- 1 ½ oz. white grapefruit juice
- ½ oz. Stirrings Blood Orange Bitters
- ¼ oz. agave nectar
Combine all ingredients with a handful of ice in a large cup or cocktail shaker. Shake vigorously then strain into a cocktail glass. Serve with a twist of Florida grapefruit.
This libation sounds like the name of a Pokémon – leveraging one hot trend which for all we know will soon be deemed “uncool” by sneering hipsters – and is also made with sherry and shrubs. If that isn’t enough, it’s on the menu of Hawksmoor Spitalfields. Yes, please.
- 70ml Lastau Manzanilla Sherry
- 25ml orange and peach shrub (equal parts cider vinegar and sugar left for 48 hours with 200g of peach slices and the peels of 3 oranges. Use around 100ml of cider and 100g of sugar if you want to make a few)
- 2 dashes Bitter Truth Orange Bitters
- Soda to top
Pour the first 3 ingredients over cubed ice in a Collins glass, stir and then top with soda water. Garnish with an orange twist.
DISCLAIMER: The following two cocktails appear to be named for two college teams. If you’re a fan of these two teams, awesome – enjoy! If you’re not, we hope they inspire you to come up with your own variations so you can rename them to pay homage to your favorite team. Either way, please behave in the comments.
The name of this fall and winter sipper certainly seems to be supporting Michigan State University (Go Green! Go White!), so it will be incredibly divisive throughout Michigan. [Editor’s note: I guess we’ll see you in the comments section.] But to us it just sounds delicious. A winter warmer that shares the name of a college sports team? We’ll take one.
- 3.0 oz Ya Mastiha Liqueur
- 3.0 oz apple cider (heated)
- Add a splash of fresh lemon juice
- Garnish with two apple slices and/or a cinnamon stick
Build in a coffee mug.
The Stanford Cocktail
Sure, this cocktail sounds like it’s made just for Stanford University students, faculty and alumni, and fans of the Cardinal. And yes, it’s most likely actually named for University and the Cardinal since it is a deep red in color. We like this cocktail because it’s a simple mixture of sherry, cognac and bitters.
- 2 Parts Cognac
- 3 Parts Sherry
- 1 Dash Bitters
Fill a chilled rocks glass with ice cubes. Add all ingredients.