Nothing says pigskin season like a group of friends gathered around a TV, a bowl of Buffalo wings, and a free-flowing amount of beer. But for every NFL fan, there's always someone who'd rather critique the cheerleading outfits. What to do with all of that beer while the jocks do jumping jacks over every punt, tackle, and fumble? Mix that brew into a flavorful cocktail and you’ll have team spirit in no time.
The Beer Cassis at PDT
1 oz. Dubonnet Rouge
¼ oz. Theuriet Cassis
6 oz. Brooklyn Lager
Pour the Dubonnet and cassis into a mixing glass then fill with ice; stir and strain into a white wine glass. Top with lager; garnish with a twist of lemon.
The Bulldog Rouge at Forge
11.2 oz. Chimay Rouge Trappist Ale
¾ oz. St. Germain Elderflower Liqueur
¾ oz. Bulldog Gin
Pour gin and St. Germain into a mixing glass with Chimay. Gently pour over ice in a stemless wine glass.
The Tempest at Buddakan
1 ½ oz. Bacardi Rum
1 oz. spicy tamarind syrup
½ oz lime juice
Tsing Tao beer
Thai basil for garnish
Mix first three ingredients and strain into a double rocks glass. Top with Tsing Tao beer and Thai basil sprig.
Pennsylvania 75 at Back Forty by Michael Cecconi
1 oz. Bluecoat Gin
1 oz. fresh lime juice
1 oz. ginger simple syrup*
Victory Prima Pils beer
Combine gin, lime juice, and ginger simple syrup in a cocktail shaker, add ice, shake, and strain into a Pilsner glass. Top with Victory Prima Pils.
*Peel a half pound of ginger against the grain into ¼-inch slices (you should have enough to fill a pint container). Combine with one pint of simple syrup (equal parts sugar and water heated to combine) in a blender, puree, then separate pulp from syrup using a fine mesh strainer. This makes one pint of syrup, enough for 16 cocktails. The syrup keeps well in the fridge and freezer.
Beer Sangria at Boqueria by Roger Kugler
6 oz. Brooklyn Lager
2 oz. fresh lemon juice
2 oz. pear puree
2 oz. Triple Sec
Mix all ingredients and slowly stir (not to flatten the beer). Pour over ice in a pint glass half-filled with ice. Garnish with fresh seasonal fruits.
Swizzle at Counter by Tonia Guffrey
2 oz. VeeV acai spirit
¼ oz. blueberry puree
4 oz. Wolavers Oatmeal Stout (or a rich dark stout)
Chill the VeeV and blueberry puree in a shaker with ice. Strain into a large champagne flute and top with oatmeal stout. Garnish with fresh berries.
