Three Game-day Cocktails

Sapphire Red Zone Collins

This is an updated version the Tom Collins, the ultimate classic cocktail.

1 ¼ parts Bombay Sapphire
½ part lemon juice
½ part of merlot cherry nectar/juice/syrup
5 Merlot cherries
1 clove

In a stirring glass, muddle and break clove. Add Merlot Cherries and lemon juice and muddle again. Add ice, pour in sapphire and shake hard. Double strain into a Collins glass over ice and top off with club soda.

Lucid Fumble Roosky

Lucid is the first absinthe to be legally available in the US It might look sweet and innocent but this cocktail is a serious flavor explosion.

1 oz. Lucid Absinthe
½ oz. triple sec
2 oz. lemon-lime soda
2 fresh orange slices (thick cut)
1 mint sprig

In a cocktail shaker, add ice, Lucid Absinthe, triple sec, and a squeeze of orange. Shake vigorously till ice cold. Pour into a tall glass and top with lemon-lime soda. Garnish with mint sprig and orange slice.

Wildcat Punch
Created by Phil Ward, New York mixologist

4 oz. Flor de Cana 7-year Grand Reserve
8 sugar cubes
3 oz. club soda
2 oz. lemon juice
2 tsp peach brandy
2 tsp cinnamon bark syrup
2 oz. Cognac

Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process). After the sugar cubes are dissolved, add the rest of the ingredients one at a time and stir as added. Add ice after all the ingredients have been added and stirred. Stir the punch until it is chilled. Strain into a glass or punch bowl, depending on the size of the portion and top with 2 oz. club soda.

Edited by Patricia D. Sherman

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