The pinnacle of American sports is upon us! It’s a super good time and if you’ve decided to host a Big Game party, you’ll need to prepare!
While the average NFL football game lasts around three hours, the Big Game averages just over four, so you’ll want to take that into account when planning your beverage offerings. While beer might be the go-to for gathering around the TV, a cocktail can be a great drink to sip on while you spend time glued to the tube.
Whether you’re looking for shots, sippers, or beer cocktails to keep you going throughout the whole game, we’ve drafted some all-star recipes to elevate any party.
Jalapeño Jelly Tequila Shots
A sweet and spicy kicker
Makes 36 shots
- 1 cup Tequila
- ¼ oz unflavored gelatin powder
- Finely grated zest of one lime plus ½ cup lime juice
- 12 jalapeños
- 2 tbsp sugar
- Pinch kosher salt
- Put ¼ cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for five minutes to bloom.
- Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
- Cut ¼ inch off the stem end of each jalapeno and use a ¼-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about two tablespoons in each). Refrigerate until the gelatin is set, at least six hours and preferably overnight.
- Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
- Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to two hours.
- When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.
Grilled Cheese Bloody Mary’s
An appetizer and a drink – you’re welcome!
- 8 oz Vodka
- 2 cups tomato juice
- 2 tbsp Worcestershire sauce
- 1 tbsp horseradish
- 2 tsp hot sauce
- Juice of ½ a lemon
- Freshly ground black pepper
- 4 slices bacon
- 2 tbsp butter
- 4 slices white bread
- 4 slices cheddar cheese
- ½ Old Bay seasoning, for rimming glasses
- 4 pickle spears
- In a large pitcher, stir together tomato juice, vodka, Worcestershire, horseradish, hot sauce, and lemon juice and season generously with pepper.
- In a large nonstick skillet over medium heat, cook bacon until crispy, eight minutes. Drain on a paper towel-lined plate. Wipe skillet clean.
- Assemble sandwiches: Spread butter onto one side of each slice of bread. Place two slices cheddar cheese onto unbuttered side of two slices of bread, then top with remaining bread slices, buttered-side up.
- In the same skillet over medium heat, cook sandwiches until bread is golden and cheese is melty, four to five minutes per side. Remove from skillet and cut each into four triangles.
- Rim four glasses with a lemon wedge and dip in Old Bay seasoning.
- Add ice to glasses and pour over Bloody Mary mixture. Garnish with grilled cheese, bacon, and a pickle.
A metabolism-boosting cocktail (because: hot wings!)
- 1 oz Don Julio Blanco
- 4 oz unsweetened cashew milk
- ¼ oz organic raw honey
- 1 tsp Matcha tea powder
- 2-3 sprigs fresh mint
- Add matcha powder and half of the cashew milk to a cocktail shaker, and whisk until matcha has dissolved.
- Add Tequila Don Julio Blanco, remaining cashew milk, honey, and two sprigs of mint to the cocktail shaker with ice.
- Shake well and strain over fresh ice into a highball glass.
- Garnish with a sprig of fresh mint.
Michelada con Camarones
A spicy beer cocktail with shrimp
- 4 lager beers
- 24 cooked, peeled shrimp
- 2½ cups Clamato juice
- ½ cup lime juice
- ¼ cup fresh orange juice
- 1 tbsp Worcestershire sauce
- 3⁄4 tsp ground black pepper
- ¼ tsp Kosher salt
- 1 clove garlic
- Chile powder, for rimming glasses
- Pour some lime juice on a plate and chili powder on another; dip rims of four pint-size beer mugs in juice, then chili powder.
- Dip tops of shrimp in chili powder; set aside.
- Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chili in a blender.
- Divide among mugs, and fill with ice.
- Top each with a lager beer.
- Place six shrimp each on four skewers; place a skewer across each mug.
Dessert all day, why not?
Makes 10-12 servings
- 2 cups vodka
- 750 mL bottle Champagne
- 8 cups orange juice
- 1 L ginger ale
- 1 qt vanilla ice cream
- 1 orange, thinly sliced
- In a large bowl, combine orange juice, vodka, ginger ale, and champagne.
- Carefully add scoops of vanilla ice cream and orange slices.
- Ladle into glasses and serve.