Whether you’re an Eagles or a Patriots fan, this Super Bowl will be a time for rooting on the game with some great drinks and lots of finger food in hand. Here are a few suggestions for this year’s big game.

Drambuie Timeout Twist
1 ¼ parts Drambuie
¾ part Hendrick’s Gin
½ part lemon juice
½ part crème de mure
2 tsp cranberry-orange compote
1 tsp plain Greek yogurt
garnish skewered cranberries and a lemon twist

Dry shake all ingredients. Serve in double rocks glass over pebble ice.

Basic Ale Flip
courtesy of New England Today
8 oz. beer, preferably brown ale or stout
1 tsp. molasses
1 1/2 oz. rum
1 egg, beaten
freshly grated nutmeg

Warm the beer in a saucepan over low heat until it just begins to froth and then add to a pint glass with sugar and rum. In a second pint glass, add the beaten egg. Pour the egg into the beer, then pour the entire thing back into the first pint glass and continue to combine until smooth. Top with a grating of nutmeg and serve.

If you prefer a light beer, try this one instead.

Casa Super Bowl
1 1/2 oz. Casamigos Blanco tequila
1 oz. fresh lime juice
1/2 oz. simple syrup
2 dashes orange bitters
blonde beer

Combine all ingredients, except beer into a tin shaker. Add ice. Shake vigorously. Strain into pint glass, and add fresh ice. Top off with blonde beer. Garnish with a football shaped lime wedge.

Man of the Orchard
3 oz. Angry Orchard Crisp Apple
1 1/2 oz. aged rum
1/2 oz. toasted marshmallow syrup
1 cup water
1 cup sugar
1 tsp. vanilla extract
8 large marshmallows
cinnamon stick

First make the toasted marshmallow syrup. Combine sugar and water in a pot. Bring to a boil, make sure all sugar is dissolved, reduce heat and allow to simmer. Put marshmallows on a skewer and toast until slightly burnt on the stove burner or with a lighter. Add toasted marshmallows to the simmering syrup and stir until dissolved. Turn off heat and allow to cool. Strain the mixture with a fine strainer. Stir in vanilla extract.

Next, smoke the rocks glass. Light a cinnamon stick on fire using a torch or gas burner on a stove. Blow out flames and allow to smolder. Place on a plate and cover with an upside down rocks glass and let sit for a minute or two. The glass should fill up with smoke.

Now add Angry Orchard Crisp Apple, aged rum and toasted marshmallow syrup over ice. Stir and top with a toasted marshmallow on a stick.

Jameson Caskmates Float
1 1/2 oz. Jameson Caskmates Stout Edition Whiskey
4 oz. cream soda
1 scoop vanilla ice cream
stout foam (8 oz. milk stout and 1 egg white)

Add three cubes of ice and Jameson Caskmates Stout Edition to a highball glass and stir. Add cream soda to 3/4 of the glass. Combine stout foam and egg white and charge with nitrous in a ISI whipper. Dispense stout foam on top in a half-inch layer. Garnish with an ice cream ball dusted with cocoa powder. Add a metal spoon or straw.

Harry Chest Maker
courtesy of Tabañero
1/2 oz. Jagermeister
1 oz. spiced rum
1/2 oz. gold Tequila
1 tsp. Tabañero sauce
6 oz. tomato juice

Dry shake all liquids in drink shaker. Strain into glass over ice and enjoy.

Adult Milkshake
courtesy of Péché in Austin, TX
2 scoops vanilla ice cream
1 oz. banana liqueur
1/2 oz. Zaya Rum

Combine ingredients in a blender and blend. Pour into a milkshake glass and garnish with cinnamon.

Flatiron Room Lychee Fizz
1 1/2 oz. Ketel One vodka
1 1/2 oz. lychee juice
1/2 oz. freshly squeezed lime juice
1/4 oz. Lejay Casis
5 mint leaves
garnish: mint, lychee, spray of Ancho Reyes

Blend lychee and lime juice together in a blender. Add all ingredients in a shaker with ice and shake vigorously. Pour into an ice filled Collins glass. Top with club soda. Garnish with mint, lychee, and spray Ancho Reyes on top.

Horse Collar
by Adam Robinson of Deadshot
2 oz. cognac
1 long spiraled lemon peel
ginger ale
1-3 dashes of bitters

Put the bitters and lemon peel in a shaker and muddle. Then add the cognac and shake. Strain over a rocks glass with ice and top with the ginger ale.

Knob Creek Havemeyer
by Kai Parrott-Wolfe, Brooklyn, NY
2 parts Knob Creek Rye
3/4 parts espresso
3/4 parts amaro
1 heaping bar spoon of orange marmalade
1 flamed orange twist (for garnish)

Combine all ingredients in a cocktail shaker. Shake and strain over rocks. Garnish with a flamed orange twist.

How about something to nosh on with all those cocktails?

Meyer Lemon Rosemary Wings
based on a recipe from Rocky and Rosie Free Range Chicken
2 lbs. chicken wings
1 oz. plus 1 Tbsp. olive oil
1 tsp. pepper
½ cup blanco tequila
3 Meyer lemons
3 sprigs of fresh rosemary, minced
1 Tbsp. sugar
3 tsp. salt
1 tsp. granulated garlic
1 tsp. ground coriander
½ tsp. paprika

This recipe didn’t call for a marinade so we made one using a little tequila to macerate the meat and infuse the lemon and rosemary flavors.

Use a planer to grate the lemon peels into lemon zest and set it aside. Cut the lemons in half and squeeze the fresh juice into a large bowl. Add the tequila and 1 sprig of chopped rosemary. Add chicken wings and stir. Allow it to marinate in the refrigerator for a minimum of two hours and then drain off the liquid.

Preheat the grill or use an oven at 425 degrees and a grilling pan. Toss the wings in 1 oz. of the olive oil, salt and pepper. Spread them out across the grill or grilling pan. Cook for 20-25 minutes—until brown and crispy, turning over half way through. Ideally the chicken should have an internal temperature of 175 degrees.

In a large bowl, combine the lemon zest, garlic, coriander, remaining rosemary, sugar, 2 tsp. salt, paprika and 1 Tbsp. olive oil. Mix well.

When the chicken wings are finished cooking, toss them in the bowl with the mixture and mix well to coat them. Stack them on a plate with a side car of ranch dressing and serve up for the game.