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Monday, June 20, 2011

TAILGATING BEVERAGES!

As much fun as it is to come up with creative tailgating menus, it's also great to have a fun drink to go along with your meal. We always have beer and waters and some soft drinks, but for those that are interested, we also try to have a fun drink to go along with what we're serving up that day.

Whether it's 95 degrees in Alabama in September or FREEZING temperatures with sleet and snow in Kentucky in November, there's a drink to go along with your tailgate - and that can help set the mood (or drown your sorrows as the case may be) for any game.

Here are some of our favorites:

TRANSFUSION
(as mentioned in an earlier post - courtesy of our good friend Bill)

This drink is perfect for a smouldering day before a football game.
Vodka
Welch's grape juice
Fresca

It's delicious and refreshing. Can top with a lime wedge if you want.


SAILOR'S PUNCH
Everyone that tries this drink loves it. But the ingredients will surprise you...
6 oz. vodka
6 oz. frozen limeade concentrate
12 oz. beer (any beer you like)

Put all ingredients into a blender and add ice. Blend and enjoy!

MADRAS
Simple but delish - especially for a brunch on a hot day.

Vodka
Cranberry
Orange Juice

TIPSY ARNOLD PALMER


Vodka
Iced Tea
Lemonade
mint (optional)

SALTY DOG
Vodka
Grapefruit Juice (the best you can buy)

BLOODY MARY



Totally cheating here, but my husband and I were at a golf tournament and had the absolute best Bloody Mary we'd ever tasted. Turns out it was from a bottled mix, and now we purchase it with regularity.
Vodka
Zing Zang Bloody Mary Mix (the best!)

THE BEST MANGO MARGARITA THIS SIDE OF CABO


(for 1 drink)
1 1/4 oz tequila
1 oz triple sec
1/2 oz lemon juice
2 oz simple syrup or sweet n sour mix
3/4 cup pureed fresh mango

MIMOSA




Champagne
OJ
splash of chambourd

or you could amp it up a bit and choose the Martha Stewart version:

Ingredients

6 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons orange flavored liqueur, such as Grand Marnier
Prosecco, chilled
Fresh mint leaf
In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.

ELECTRIC EEL


3-4 sage leaves
2 oz pineapple juice (can also make with cranberry juice)
3/4 oz simple syrup
1/2 oz lemon juice
2 oz vodka

Mix together and enjoy!

BIKINI
2 parts coconut rum
1 part vodka
pineapple juice
splash of grenadine

SUPER MAI TAI

2 oz. light rum
3/4 oz. triple sec
1/2 oz. Rose's lime juice
3 oz. pineapple juice
3 oz. orange juice
1 dash Grenadine
1 oz. dark rum
Mix all ingredients except grenadine in a shaker; mix well. Pour into tall glass, add grenadine, garnish with pineapple and cherries, and serve!



Cheryl's drink
(courtesy of my best friend, Cheryl Altshuler)
1 shot vodka
equal amounts of Sprite and Orange Pineapple Banana juice
garnish with citrus fruit wedges and a cherry!

Sangria



1 750ml bottle fruity red wine
1 1/2 gallon carton orange juice
1/2 cup brandy
1/2 cup triple sec
1 bottle Absolut Vodka
1/8 cup lime juice
2 apples, sliced
2 oranges, segmented
10 grapes
1 2-liter bottle 7-up (I use Diet 7-up)

Prepare a large pitcher or bowl. Pour in the red wine, orange juice, brandy, triple sec, vodka, lime juice. Add in the apples, oranges and grapes. Let the mixture sit in the fridge for at least two hours, and preferably overnight so the fruit flavors all soak into the liquids.

Just before serving, add in the 7-up so the bubbles are fresh. Serve over ice.

Cold Weather Game Drinks:

HOT SCHNOCOLATE

Hot Chocolate mixed with
1 shot of Peppermint Schnapps

HOT APPLE CIDER WITH BOURBON (OR RUM)


4 cups of apple cider
Juice of one lemon
1 cinnamon stick
1 cup of bourbon (add after pouring the above into mugs)


APPLE CIDER MARGARITAS



serves 1, easily multiples
1 ounce Grand Marnier
1 ounce gold tequila
5-6 ounces sweet apple cider
orange segments and apple slices
cinnamon + cane sugar + coarse sugar for glass rimming
cinnamon sticks for garnish

Add a few spoonfuls of cane sugar, coarse sugar and cinnamon to a plate. Run an orange segment around the edge of the glass, then press into the cinnamon sugar mixture to coat the rim. Add a few orange slices in the bottom of the glass, fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix. Garnish with apple slices and cinnamon sticks. Enjoy!


Fuzzy Field Goal
created by Cheri Loughlin
Fuzzy Field Goal created by Cheri Loughlin photo copyright Cheri Loughlin
Photo Credit: Cheri Loughlin


1 ounce Jagermeister
1/2 ounce Peach Schnapps
3/4 ounce Bacardi Peach Red
2 ounces Orange Juice
Orange Slices Garnish


Build over ice in highball glass. Garnish with orange slices.  ENJOY!!!

Photo Credit: Cate Bogue

My all time favorite appetizer

I scour other foodie blogs and found bits and pieces of this dish and put them together. It's more amazing with fresh ricotta, but if you buy good organic ricotta, it's still pretty darn amazing. The flavors of all the dishes combine beautifully and can be prepared in advance. Ricotta, roasted tomatoes, olives, artichokes and crostini = LOVE!

HERBED RICOTTA WITH ROASTED TOMATOES AND ARTICHOKE SPREAD AND CROSTINI
(Adapted from two of my favorite blogs - Smitten Kitchen and Lottie&Doof)
Photo Credit: Smitten Kitchen
Makes about 1 generous cup of ricotta

3 cups whole milk
1 cup heavy cream (see Note above about using less)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Turn off the heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.

Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.

HERBED RICOTTA

1 1/2 cups fresh ricotta (I cheated here and used store bought since I was pressed for time, but FRESH is SO much better)
1 teaspoon fresh thyme, chopped
1 teaspoon kosher salt
freshly ground black pepper
pinch of red pepper flakes
olive oil

Photo Credit: Cate Bogue
Mix the ricotta, thyme, salt, and peppers in a small bowl and drizzle some good quality olive oil over the top.
Photo Credit: Cate Bogue

ROASTED CHERRY TOMATOES

1 pint cherry or grape tomatoes
3 tablespoons olive oil
1 teaspoon dried oregano
kosher salt
freshly ground black pepper
Photo Credit: Cate Bogue

Preheat oven to 450 degrees F. If tomatoes are large, cut in half.
Photo Credit: Cate Bogue

On a rimmed baking sheet, toss cherry tomatoes with olive oil, and oregano. Season with salt and pepper to taste.
Photo Credit: Cate Bogue
Bake for 15-20 minutes or until tomatoes are wrinkling and beginning to release juices. Serve warm or at room temperature.
Photo Credit: Cate Bogue

ARTICHOKE + OLIVE SPREAD
In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad.

1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
Photo Credit: Cate Bogue
Preheat the oven to 400 degrees F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

Crostini

Baguette or loaf of country style bread, cut into 1/4 inch slices
extra virgin olive oil
kosher salt
freshly ground pepper
Preheat oven to 425° F. Arrange bread in single layer on a baking sheet. Brush tops of bread lightly with olive oil and sprinkle with salt and pepper. Bake until edges begin to brown, about 10 minutes. Let cool. Store in an airtight container.

Beautiful- - -don't ya think????

Photo Credit: Cate Bogue