Still haven’t finalized your Superbowl menu plans? Don’t worry I’m the king of last-minute decisions. The big game is tomorrow and although it’s probably one of the easiest events to plan for, it never hurts to share a few suggestions with our fans. You know the crowd at the party you’re hosting/attending more than I do. Are they the type that would be fine with you bringing two half gallons of rum and a bunch of cokes? Would they much rather have a punch bowl of Sangria that’s self-serve? Is it a wings and burgers crowd or a finger sandwiches and appetizers kinda group? These are all the things you’ll have to consider. If you are your guests are into cocktails and slightly above average snacks we’ve got some great suggestions below using some of our favorite brands. It’s only Saturday so there’s plenty of time to try these out at home tonight and make a decision by tomorrow.
Cruzan Sunday Shandy
- 2 parts Cruzan® Single Barrel Rum
1/2 part Lime Juice
- 1/4 part Ginger Syrup (2:1 Simple Syrup With Grated Ginger. Heat, Cool, Strain, Serve.)
- Wheat Beer
Combine rum, lime and ginger syrup in a pint glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer.
Dark, Stormy and Cidery
- 3 ounces chilled Q Ginger Beer
- 2 ounces dark rum
- 1 ounce chilled apple cider
- 1/2 ounce fresh lime juice
- 1 apple slice
- 1 lime wedge
Fill a cocktail shaker with ice. Add the rum and lime juice and shake well. Pour the Q Ginger Beer into an ice-filled collins glass, top with apple cider and then the shaken rum. Garnish with an apple slice and a lime wedge. Try to balance the lime wedge on the apple slice like a sinking ship. It gets easier on the third drink!
Knob Creek Big and Stout – Created by Celebrity Chef Michael Symon
- 1 part Knob Creek® Bourbon
- 1 1/2 part Sweet Stout
- 3/4 part Demerara Sugar or Simple Syrup
- 1 Whole Egg
Pour all ingredients in a shaker and dry shake (without ice) to emulsify proteins. Add ice, shake vigorously, and stain into cocktail glass.
Basil Hayden’s End Zone (serves 12)
- 12 parts Basil Hayden’s Bourbon
- 36 parts Light Beer
- 12 parts frozen Lemonade Concentrate
- 12 Lemon Wedges
Mix all ingredients in a pitcher. Pour into a highball glass over ice. Garnish with a lemon wedge.
Bonus: Here’s a killer appetizer option if you’re feeling experimental in the kitchen…
Stuffed Tomatoes: Courtesy of Harry & David Corporate Executive Chef, Timothy Keller
Ingredients:
8 Roma or Plum Tomatoes
2 cups Harry & David Hoot N’ Holler Mix
2 tbsp Chopped Cilantro
Salt & Pepper
2 cups Shredded White Cheddar Cheese
1/2 tsp Paprika
Directions:
Preheat oven to 450 degrees set on broil. Cut tomatoes in half and carefully remove approximately one tablespoon in the center of each tomato and reserve. Chop the cilantro and mix with the Hoot N’ Holler. Season the insides of the tomato lightly with salt and pepper and fill with the Hoot N’ Holler Mix. Place the tomatoes on a half sheet pan or cookie sheet with parchment paper. Top each tomato with white cheddar cheese. Dust with paprika and broil for one and a half minutes or until golden brown. Garnish with optional (but recommended) lime and salsa. This recipe is easily doubled or more and can be assembled and kept covered in the refrigerator for up to two hours.
Cruzan Sunday Shandy
Knob Creek Big and Stout – Created by Celebrity Chef Michael Symon
