5 Game Day Drinks That Will Make Your Guests Go Wild!
1. BEER SANGRIA
(Serving size: 8 drinks)
1 1/2 cups white grape juice
1 cup vodka
1 cup seedless grapes, halved
1 crisp red apple, quartered, cored and sliced 1/4-inch thick
1 orange, quartered and sliced
Five 12-ounce bottles wheat beer, well chilled
2. BEER MARGARITA
(Serving size: 4 drinks)
1 lime, cut into 8 wedges
1/4 cup coarse salt
2 (12-ounce) bottles your favorite beer, chilled
1/2 cup frozen concentrate limeade, thawed
1/2 cup chilled tequila
Ice cubes
3. SUNRISE PUNCH
(Serving size: 12 drinks)
1 quart fresh orange juice
32 ounces canned or fresh pineapple juice
2 cups coconut milk
1 liter seltzer water
1 pineapple, peeled cut into 1-inch cubes and frozen
1 pint of strawberries, hulled and frozen
1 orange sliced thin
4 cups light rum
4. ORANGE BEE STING
(Serving size: 1 drink)
2 teaspoons wildflower or orange blossom honey
1 1/2 ounces orange liqueur, such as Grand Marnier
3 dashes bitters
One 12-ounce chilled Belgian wheat beer, such as Hoegaarden
1 orange wedge for garnish
Directions: Mix the honey with 1 tablespoon warm water to dissolve. Stir the honey and orange liqueur together in a tall pilsner glass. Add the bitters. Then top with the beer, allowing a small head to form. Garnish with the orange wedge.
5. SPICY BEER-Y BLOODY MARY
(serving size: 2 drinks)
3/4 cup chilled tomato juice
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
3/4 teaspoon chili powder
2 ounces vodka
1 ounce fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon Kosher salt
One 12-ounce bottle chilled brown ale, such as Newcastle
4 Spanish olives
2 cornichons
Directions. Stir together the tomato juice, Worcestershire sauce, horseradish, hot sauce, 1/2 teaspoon of the chili powder, the black pepper, vodka and lemon juice in a spouted liquid measuring cup. Combine the remaining 1/4 teaspoon chili powder and the salt in a small shallow bowl. Wet the rim of two highball cocktail glasses and dip into the salt mixture to coat evenly. Pour half of the tomato juice mixture into each glass and top each with half of the ale. Garnish each cocktail with two olives and a cornichon on a skewer.