This is it! The very last installment of Super Bowl cocktails! Our final two bartenders are Michael Shea from the Rum Club, and Metrovino mixologist Jacob Grier. Take it away, Michael Shea!
"So, on the Superbowl, I am a shot and a beer guy," Shea says. "Last year when my beloved Steelers went down in flames, I went through a good portion of a bottle of tequila by myself.
"With that in mind, I think that the Super Bowl is a time for a low maintenance cocktail I suggest an Old Fashioned, Manhattan (on a giant rock), or Vieux Carre. The one special trick to making this a good Super Bowl drink is having some big manly tumblers and giant chunks of ice. Buy a block of ice and cut it down, get some old-school metal trays or buy some new-fangled Tovolo silicone trays. You want a giant cube of ice that melts slowly in a big-ass double old-fashioned glass.
"My next recommendation is double the recipe for your drink (this is where that giant chunk of ice is key). You don’t want to be getting up from your barcalounger too often to freshen your drink. Yes it’s gluttonous, but do you really want to pull yourself away from the half-time trainwreck? The other option is to pre-batch a pitcher of cocktails and keep it in the fridge to occasionally replenish.
Rum Club Old Fashioned (Double recipe for home without special bitters)
Two Sugar cubes
Big Peel of Orange
4 dash Angostura bitter
4 dash Orange bitter
Lightly Muddle all of the ingredients together in your big-ass glass. The sugar should dissolve.
Add a giant chunk of ice.
3 oz. good aged rum (we use Bacardi 8 here)
1 oz. Smith and Cross Navy strength
Stir until the sugar is incorporated, sit down, watch kick-off.
Vieux Carré (Double Recipe)
1 1/2 oz. Rye Whiskey
1 1/2 oz. Cognac
1 1/2 oz. Sweet Vermouth
2 barspoons Benedictine
2 dash angostura
2 dash peychaud
Stir over ice and strain into a double old fashioned, Big Fat Cube.
And now, last but certainly not least, Jacob Grier.
"The owner of Metrovino, Todd Steele, is a big 49ers fan, so he’s a bit bitter about this year’s Super Bowl," Grier explains. "In recognition of that, this is a cocktail made with San Francisco’s favorite bitter liqueur, Fernet Branca. We call it the Bitter End.
1 oz Fernet Branca
1 oz B. G. Reynolds’ orgeat
1 oz lime juice
When the wrong team scores, shake this with ice and strain into a rocks glass.
Thanks a million to all our rock star bartenders for dropping a knowledge olive in our martini!