Super Bowl Cocktails

Morning News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

THREE & OUT

Ingredients:

2oz. John B. STETSON straight Bourbon Whiskey

.5oz. Pisa Liqueur

.25oz. Luxardo Maraschino Liqueur

2 dashes = ( 10-12 drops ) Bar Keep Chinese Bitters (Bar Keep’s Chinese Bitters were developed by Josh

Loving, a bartender in Austin, Texas, using a five-spice blend of clove, fennel, cinnamon, star anise and Sichuan peppercorn)

Mixing Instructions :

Stir all ingredients with ice for a minimum of 40 revolutions.

Strain into a double old fashioned glass onto a 2”x2” ice cube. (purchase a silicone ice tray at cocktail kingdom.com)

Garnish with a flamed orange swath.

Serve

*Created by Michael Gray, General Manager and Mixologist for Platt 99 and Director of Education for the United States Beverage Guild of Indiana

THE PISA SOUR

Ingredients:

1.25 oz Pisa Liqueur

1.25 John B. Stetson Bourbon

.75 oz Fresh Lemon juice

1 egg white

Fresh grate nutmeg

Instructions:

Shake with ice, double strain into cocktail coupe. Garnish with grated nutmeg.

*Created by Michael Gray, General Manager and Mixologist for Platt 99 and Director of Education for the United States Beverage Guild of Indiana

 

DIAMANTE WHITE SANGRIA

Ingredients:

1 chilled bottle of Bodegas Franco Españolas Diamante Rioja White Wine

2oz Brandy

2 tablespoons of sugar

2 Sliced apples

2 sliced pears

1 sliced blood orange

Seltzer

Directions: Add sugar to brandy and stir to dissolve. Add in fruit and Diamante.  Refrigerate and let sit for 2 hours to meld flavors. Serve over ice and top with a splash of seltzer.

*Created by Bodegas Franco Espanolas

Most Popular

Latest News

More News