MVP Mixology

Baseball is a game of traditions and superstitions, from the seventh-inning stretch to the wave. And heaven help you if you accidentally step on a chalk line on your way to the dugout…

But this year, it’s time to shake things up a bit. We’re well aware that the combination of baseball and beer has a long and storied history, but we’d like you to try fixing a cocktail instead of reaching for a brewski just once. (If you’re really worried, sip it between innings.)

While mixed drinks can’t boast a legacy like more sudsy beverages, there are a few recipes that can be linked to America’s pastime. That includes the tasty gin-and-vermouth Cooperstown Cocktail uncovered by award-winning author and advisory board member David Wondrich.

And author David Embury, in his The Fine Art of Mixing Drinks, also lists a couple sporting concoctions. We got New York Distilling Company co-founder Allen Katz, another of our advisory board members, to update the formulas.

So tonight, when the season opens with the Cardinals playing the Marlins at the brand-new Marlins Park, make the refreshing Grand Slam that calls for fresh lemon juice, Curaçao, grenadine and two types of dark rum.

Or whip up the Golden Glove (pictured above)—a relative of the classic Daiquiri also reportedly served by famed Havana bartender Constante Ribalaigua Vert—which consists of white rum, sugar, fresh lime juice and Cointreau.

No matter what you decide to enjoy during the game, we wish your team the best of luck in 2012. Play Ball!

Grand Slam

Contributed by Allen Katz


  • 2 oz Flor de Caña 7-Year-Old Grand Reserve Rum
  • 1 oz Gosling’s Black Seal Rum
  • .5 oz Pierre Ferrand Dry Curaçao Ancienne Methode
  • .25 oz Employees Only Grenadine
  • 1 oz  Fresh lemon juice
  • Garnish: Orange twist
  • Glass: Old Fashioned

Add all the ingredients to a shaker and fill with ice. Shake, and strain into an Old Fashioned glass filled with crushed ice. Garnish with an orange twist.

Golden Glove

Contributed by Allen Katz


  • 2 oz White rum (Flor de Caña 4-Year-Old Extra Dry)
  • 1 tsp Cointreau
  • .5 oz Fresh lime juice
  • 1 tsp Sugar
  • Garnish: Lime half-wheel
  • Glass: Rocks

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with crushed ice. Garnish with a lime half-wheel.

Series & Type: History People
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From our Friends



  • John posted 5 years ago

    I'm on board with Tim and I have 30+ varieties of Rhum on the bar out back in St. Somewhere, not counting the Spiced or flavored rums and the Goslings Black Seal is the only one named that I have. I'll agree that it is half the fun but substitutions some times in point...DO NOT MAKE ZOMBIES with Kirschwasser instead of that obscure Italian cherry liquor.

  • posted 5 years ago

    You can use any brand of grenadine you like, though we'd recommend one that's made with real pomegranate juice and no artificial flavors or colors. You can even make your own:

  • Kathy posted 5 years ago

    Both rums called for in the Grand Slam are easy to find at BevMo and not very expensive ($15.99 for the Gosling's and $22.99 for the Flor de Cana Grand Reserve). Grenadine is easy to make with pomegranate juice and sugar, or you can buy a bottle of Stirrings grenadine at BevMo too. That will be closest to the Employees Only grenadine...don't buy Rose's, it isn't made from real juice. I admit the Curacao they call for is more obscure, but you can easily sub another quality Curacao for it. Basically 4 out 5 ingredients would be the same for the Grand Slam. The Golden Glove would be no problem to make and most any decent bar should have those ingredients. The Flor de Cana white rum is very good and cheap at $12.99 a bottle. Cointreau is more pricey, but they sell it in smaller bottles now and it lasts forever. Plus, it shows up in many other drinks so it's good to have on hand anyway.

  • Ted posted 5 years ago

    I had the same response reading the recipe, which sounds good, as Sue did. The tendency to specify in particular brands of rum in drinks recipes would strain almost all home bars and I daresay most commercial ones as well (and I probably have 6-8 different rums at home right now). If the creator of the drink/author of the recipe has a brand preference it is fine to specify it, but help for those of us who do not have that particular brand in finding an appropriate alternative--and there always is one--would be nice. (Does it really matter which brand of authentic grenadine one uses? Some even make their own.) By the way, I have tried and thus far failed to obtain the Ferrand Curacao, which I understand to be only recently available, at least in the US.

  • Tom posted 5 years ago

    Sue, you're probably right that some of the Grand Slam ingredients may be hard to come by. However, sometimes half the fun is tracking down an obscure ingredient so you can replicate the original recipe, and other times it's equally fun to experiment with what you have on hand to make the drink with similar or substitute ingredients. While the experiment isn't always perfect, it usually results in an enjoyable drink or an entertaining story.

  • Sue posted 5 years ago

    Especially for the Grand Slam, the ingredients, if one is following the recipe to a 'T', are not easily attainable and if they are, they are probably very expensive. Not what you find in a typical household liquor cabinet so it's kind of unrealistic. In fact, even more trendy bars in the nabe probably don't have these ingredients so all you'd get is a nice imitation. Recipes need to be more user friendly IMO.

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