Gridiron Drinks

We know it’s been a tough week. While Labor Day was just 48 hours ago, summer fun seems like a distant memory. Well, at least we have some exciting news: The NFL season starts tonight in New Jersey, where the defending Super Bowl-champion Giants host the Dallas Cowboys.

To get you back into the tailgating spirit, we asked one of the biggest sports fans we know, Brian MacGregor, for his favorite game-time concoctions. In addition to being a die-hard Green Bay Packers supporter (please don’t ask him about Aaron Rodgers), he’s also a top San Francisco bartender and just became the bar director at private club Wingtip.

So what will this cheesehead be fixing? “I am obsessed with Pink Plymouth Gin & Tonics these days and plan on drinking them during games this year,” he says. The simple and refreshing twist on the classic G&T (pictured above) calls for a healthy amount of Angostura Bitters, which adds a bit of depth and, of course, the color.

And when MacGregor watches a game at Lambeau Field, he’s going to whip up the Aber Gut. He credits his wife, Carey Suckow, owner of Mission District watering hole Doc’s Clock, with the recipe. The elixir’s a traditional Wisconsin tipple that her family has been making for three generations, which combines apricot brandy and peppermint schnapps. It’s usually served in a flask or bottle and enjoyed before kickoff. The potent mixture surely provides some relief from the state’s infamous cold weather.

No matter which team you’re rooting for, good luck this season. Now let’s play some football!

Pink Plymouth Gin & Tonic

Contributed by Brian MacGregor
INGREDIENTS:

  • 1.5 oz Plymouth Gin
  • 5 dashes Angostura Bitters
  • .5 oz Lime juice
  • Fentimans Tonic Water
  • Glass: Tall

PREPARATION:
Add the gin, bitters and lime juice to a tall glass filled with ice. Top with tonic water and stir briefly.

Aber Gut

Contributed by Brian MacGregor
INGREDIENTS:

  • Apricot brandy
  • Peppermint schnapps
  • Glass: Flask

PREPARATION:
Fill a flask with equal parts apricot brandy and peppermint schnapps.

Series & Type: Trends
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Discussion

  • Mike Espinosa posted 5 years ago

    I've been making a version of this drink for years. I use Bombay Saphire, juice from a half a lime, tonic water, and Peyshaud's Bitters. I found this drink on www.gumbopages.com by Chuck Tagaet. He is a displaced New Orleanian. I've tried it with the Angustora bitters but find that the Peyshaids give it a much better taste


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