It’s football season, that time of year when grown men in helmets chase each other and the rest of us celebrate by drinking beer before noon. As much as an ice-cold brew makes sense on the big day (easy to pack, easier to drink), beer isn’t the only game in town. We tapped bartenders to give us a trio of batched cocktails that will have you and your guests dancing in the end zone.
Large-Format Mezcal Negroni
"I think the Mezcal Negroni is a fun cocktail to make in a large format,” says Kenneth McCoy, the chief creative officer of Public House Collective (of Ward III and The Rum House in New York City). “Don’t forget to dilute the cocktail by adding water, as you won’t be stirring it. This will get you around 11 cocktails depending on who’s pouring. Take a liter bottle if you have one (preferably glass). I also think it’s best to cool all of your spirits beforehand; keep the booze in the refrigerator before mixing, then batch the entire cocktail."
“The Kitchen Sink is a template,” says Sean Hoard, owner of The Commissary and Super Jugoso in Portland, Ore. “Feel free to substitute ingredients based on what you have lying around the house. If tequila isn’t your thing, try rye in its place. If you don’t have honey, make a two-to-one with maple syrup. Can’t have beer? Cider would taste great. If it sounds like it’ll taste good, chances are it will.”
Fall from the Tree
"It’s an autumnal mix of baking spice, apple and brown spirits,” says Jim Kearns, the beverage director of The Happiest Hour in NYC. “It’s served the way we make all of our signature cocktails at The Happiest Hour by combining the base ingredients first and then allowing guests to pick their base spirit.”