For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“I’m a lifelong San Diego Chargers fan and travel every year to see my Bolts play,” says bartender Vincent Toscano of Rye in San Francisco. “In honor of the team, this drink is refreshing because every week is a new beginning and bittersweet because we don't always win.”Toscano uses bourbon, American whiskey, because football is America's sport. “And Wild Turkey should be America's bourbon,” he says. “I like the family aspect of it. When you meet [Wild Turkey distillers] Jimmy, Eddie and Bruce, they are such genuine and honest people. It shows in their whiskeys. They don't try to put a spin on their product or have this fantasy world of a story. They are bourbon makers first and foremost.”
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“The original 49ers were gold seekers that came through California in 1849 during the Gold Rush,” says bartender Helen Diaz of Bloodhound and Churchill in San Francisco. “When I think about the 49ers, I think Gold Rush, and then I think of the Gold Rush cocktail. This is the Gold Rusher! What better way to represent this team but to add a little fernet to the drink?” she says, calling on the fact that San Francisco consumes more fernet than any other place in the country.
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“This cocktail is an ode to the ’85 Bears and the fleeting Honey Bears cheerleaders. I have vivid memories of watching them both during that season, even at six years old,” says bartender Christiana DeLucca of Chicago’s Formento’s. “It's also an homage to Buddy Ryan's 4–6 defense. That man is a legend, and this is my tip o’ the hat to him in cocktail form. Served Toddy style, this cocktail is all about embracing the fall season. Make a large batch, grab a thermos, and you've got the perfect tailgating cocktail to impress your friends.”
No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
This surprisingly light grog is the crowd-pleasing autumn punch you didn’t even know you were missing. “Squash is amazingly flavorful and adds luscious texture to cocktails,” says Alejandro De La Parra, the bar manager at Teardrop Lounge. “[For this cocktail] we roasted the butternut squash with demerara sugar, mace, clove and allspice.”
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“Fifty years ago, the New Orleans Saints franchise was first announced right here at The Bayou Bar,” says Benton Bourgeois, a bartender at this Pontchartrain hotel bar. “Having been a Saints fan my entire life, one moment stands in my memory above all others: announcer Jim Henderson’s iconic call at the end of the 2010 NFC Championship game. ‘Pigs have flown! Hell has frozen over! The Saints are on their way to the Super Bowl!’ I’ll never forget driving home down St. Charles Avenue after the game, every horn in the city honking, high-fiving the wall of exuberant fans that lined both sides of the street, listening to local radio station WWL replay Jim’s call over and over. This drink is for you, sir.”
Two types of amaro liven up this classic.
This bourbon cocktail is perfect for fall.
Because who doesn’t like a boozy jack-o’-lantern?