Score Big at the Watch Party with these Super Bowl LII-Themed Cocktails

What we will do, though, is offer you some cocktails to make it through the game, no matter the reason you are watching it. For your Super Bowl party, we reached out to the fine folks of both cities represented in this the 2018 game. From local bartenders to local spirits, we’ve got you covered like a goal line stand. (If you’re looking for what brews to drink, check out this list; for food, head here.)

Note: We don’t want to play favorites or have anyone thinking we’re pushing one team above the other, so instead of putting one city’s cocktails before the other, we’ve intermingled the cocktails from the two teams. (We’re not trying to be like the NFL.)

We Bleed Green Punch

(Created by Philadelphia Distilling, Philadelphia)

• 1 bottle Bluecoat Gin
• 9 oz simple syrup
• 1 bunch basil
• 1 bunch mint
• 6 limes (cut into wheels)
• Pinch of salt

Method: Add ingredients into punch bowl or pitcher. Muddle limes, syrup, and herbs. Add 1 bottle of Bluecoat Gin; stir to mix all the ingredients. Garnish with basil and mint flower. Optional: Add long, hot peppers for a bit of spice.

Putnam Smash

(Created by Jess Knight, Boston Harbor Distillery, Boston)

• 2 oz Putnam Rye
• .5 oz pomegranate juice
• .5 oz fresh orange juice
• .5 oz honey syrup
• 4 mint sprigs

Method: Muddle honey syrup with mint sprigs. Add other ingredients. Stir and serve on the rocks or strain into Martini glass. Garnish with a mint sprig.

Cool as a Cucumber

(Created by Bluebird Distilling, Phoenixville, PA)

• 1.5 oz. Bluebird Gin
• 2 oz. English cucumber juice
• .75 oz. simple syrup
• .25 oz. lime juice

Method: Shake ingredients together with ice and strain into a Collins glass filled with ice. Garnish with a cucumber slice.

Made in New England

(Created by Naomi Levy, Capo, Boston)

• 2 oz Privateer True American Rum
• .5 oz Waltham butternut maple syrup*
• 2 dashes homemade sassafras bitters
• 1 pinch Martha’s Vineyard smoked sea salt

Method: Combine liquid ingredients in mixing glass and stir with ice. Strain into an Old Fashioned glass over a large cube and top with sea salt.

*Waltham butternut maple syrup

Method: Dice whole butternut squash and coat with butter. Roast in an oven until golden brown. In a small pot combine with 1 cup of water and bring to a simmer. Simmer for 30 minutes. Strain out solid and combine with equal parts Vermont maple syrup.

The Underdog

(Created at the Study at University City, Philadelphia)

• 1.5 oz Bluecoat Gin
• 1 oz Domaine Canton Ginger Liqueur
• 2 oz fresh cucumber juice
• 1 oz pineapple juice
• 1 egg white

Method: Mix all ingredients together, dry shake, then wet shake, strain, and serve up in a coupe.

Sunset Fire

(Created by Rory Caviness, La Voile, Boston)

• 1.5 oz Mad River Rye Whiskey 
• .75 oz Emilio Lustau Amontillado Sherry
• .75 oz Wolfberger Amer Gingembre
• 2 barspoons Letherbee Fernet
• 1 tsp cane syrup (2:1)
• 1 dash Angostura bitters
• 1 dash Angostura orange bitters

Method: Combine ingredients above in a mixing glass, add ice, and sti.  Strain into a chilled old fashioned glass. Garnish with a flamed orange twist and discard the peel.  

Poitin Caipirihna

(Created by Row House Spirits, Philadelphia)

• 1 oz Row House Spirits Poitin
• 1 tsp brown sugar
• .5 lime, quartered

Method: Muddle the lime and sugar in a rocks glass. Fill the glass with crushed ice. Add Poitin and stir.

Patriot Shrub

(Created by Bob McCoy, Privateer Rum, Ipswich, Massachusetts)

• 1 oz Privateer Silver Reserve Rum
• 1 oz Privateer “True American” Amber Rum
• 2 oz cranberry fennel shrub*
• 2 oz soda water

Method: Combine in a glass over ice and stir. Garnish with an orange twist.

*Cranberry Fennel Shrub

Mathod: Combine 1 cup fresh or frozen Cape Cod cranberries, 1 cup sugar, .5 cup New England apple cider vinegar, .5 cup water, and 1 tsp fennel seeds in a Vitamix or other blender. Blend for about 10 seconds or until the ingredients are integrated. Finely strain, bottle, and keep chilled in the refrigerator between use. Can be used immediately, but tastes even better if rested for a day or two in the fridge before use.

Feature image courtesy of Philadelphia Distilling.

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