Adapted from the 1939 classic cocktail book The Gentleman’s Companion by Charles H. Baker, the original cocktail nods to the drink’s Navy roots, suggesting that the excess bitters “go back in the bottle, on the floor or out the porthole or window, depending upon who, where and what we are.”
Pomelos—large thick-skinned citrus fruits—are easy to find in Asian markets. But grapefruit works just as well in this refreshingly fizzy drink. Brad Goocher, the beverage director at Charleston, S.C.’s Le Farfalle, also makes a mocktail version of the drink with three ounces of juice and one ounce each of honey and cream.
NOLET’S Strawberry Mint Punch
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“Our goal in creating a cocktail for the Bills was to capture the pride of the fans, whose loyalty is steadfast win or lose,” says bartender Jeff Yannuzzi of Buffalo’s Toutant. “Abbott Road leads into the stadium area where the real Buffalo Bills fan spirit lives—the tailgate lots! We hope the drink represents the strength we have in numbers, and the power of combining our differences together to make something great.”Yannuzzi’s drink puts to use spirits from Buffalo distilleries, Tommyrotter American gin and Lockhouse Ibisco bitter (a New York State aperitif similar to Campari), as well as grapes from nearby vineyards and bitter local wildflower honey.”
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.The Reiger bartender Brock Schulte named this drink for the Kansas City Chiefs mascot. “Kansas City loves J. Rieger, Boulevard beer, barbecue and tailgating,” says Schulte. “This is the perfect cocktail to share and pair with brisket at a tailgate.” The best tailgates in town are hosted by chef Brian Aaron, according to Schulte. The chef grills out and creates extravagant themed parties every week, which change based on the opposing team.
For the 2016 NFL season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.“My father and I have had New York Giants season tickets for at least 20 years, and we go to every home game,” says bartender Greg Lipari of New York City’s Bua. “We get there at 8 in the morning and make breakfast—bacon, egg and cheese sandwiches on English muffins, sometimes pancakes—and tailgate for hours before the game starts at 1 p.m. It’s a full-day affair, so you need a drink that it isn’t overpowering and won’t knock you over the head. If you start drinking with breakfast, you want something light and refreshing.“I just got back from the Giants–L.A. Rams game in London, so I was inspired to do a gin cocktail,” he says of this variation on a Tom Collins. “It’s named for Tom Coughlin, who was the Giants’ head coach for the 10 years, when they won two Super Bowls. He’s the most successful coach they’ve ever had. All Giants fans love Coughlin. The blueberries are for Big Blue, of course, and the prosecco is to anticipate imminent victory.”