8 Really Fun Drinks to Tailgate in Style

Beer Bee’s Knees
  • 1 ounce lemon juice
  • 1 teaspoon honey
  • 2 ounces gin
  • 4 ounces lager (like Samuel Adams)
  • lemon slices for serving
  • 2 tablespoons maple syrup
  • 2 ounces bourbon
  • 2 ounces orange juice
  • 1 ounce lime juice
  • 4 ounces pale ale ( like Dale’s)
  • orange twist for serving

For both of the drinks above mix together all of the ingredients and serve.

Alabama Slammer
  • 1 ounce Southern Comfort
  • 1 ounce Sloe Gin
  • 1 ounce Amaretto
  • 2 ounces orange juice
  • cherry for garnish
  • orange wheel for garnish

Add all ingredients except the garnishes to a cocktail shaker with ice. Shake until cold. Strain into a highball glass with fresh ice. Garnish with a cherry and orange wheel.

We Must Protect this house punch
  • 1 750-ml bottle of rum
  • 12 ounces cognac
  • 6 ounces raspberry liquer
  • 2 ounces maraschino liquer
  • 3 cups sencha green tea, chilled
  • fresh lemon juice, strained
  • 1 cup simple syrup
  • lemon wheels for garnish

Brew the tea and chill beforehand. In a large vessel, add all ingredients except for the fresh squeezed lemon juice, ice block and lemon wheels. Stir to incorporate. Refrigerate for 24 hours. Juice lemons and strain. Add juice to the punch, stir and then garnish with lemon wheels and a large ice block.

the ultimate wild buffalo wing bloody mary
  • 2 ounces vodka
  • .75 ounces lemon juice
  • tomato juice
  • .5 tablespoon horseradish
  • 1 teaspoon celery salt
  • 10 dashes Frank’s Red Hot
  • 5 dashes tabasco
  • 4 dashes worceshtershire sauce
  • buffalo chicken wing
  • fried blue cheese
  • celery stalk

Add all ingredients except for the tomato juice, garnishes, buffalo wing and fried blue cheese to a pint glass and stir to mix. Fill the glass with ice and top with tomato juice. Stir until all ingredients are combined. Stack a Buffalo chicken wing and two fried blue cheese cubes on a long skewer. Place it in the drink along with a celery stalk.

  • 12 ounces beer
  • 1.5 ounces whiskey

Fill a pint glass or stein with a beer of your choice. Pour the whiskey into a shot glass. Down the shot, then chase it with the beer. Or alternate between sipping the whiskey and the beer. Or drop the shot glass into the beer and drink.

andy’s shandy
  • 1.5 ounces moonshine
  • 1.5 ounces serrano and grapefruit shrub
  • 1 ounce lime
  • Nu-Tropic IPA
  • tajin
  • serrano

Rim a Highball glass in the Taijin by dipping the edge of the glass in fresh lime juice and rolling it in a small pile of the seasoning. Pour the moonshine, shrub and lime juice into a highball glass. Top with beer. Stir with a bar spoon to incorporate.

Serrano Grapefruit Shrub

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup vinegar
  • 1 grapefruit
  • 3 serrano chili

Peel one grapefruit with a knife or a peeler, reserving the fruit for later. Mix the peel with the sugar to start an oleo saccharum syrup. Let the saccharum work its magic for at least half an hour. Next, halve and juice the reserved, peeled grapefruit into the oleo saccharum. In a saucepan, add the oleo saccharum and the remaining ingredients. Bring to a simmer. Once the sugar has dissolved, remove the saucepan from the heat. Cool and refrigerate overnight prior to straining. Strain the shrub using a fine sieve.

Jungle Juice
  • 2 750-ml bottles white rum
  • 1 750 ml bottle vodka
  • 1 750 ml bottle gin
  • 1 750 ml bottle apricot liquer
  • 1 375-ml bottle Strawberry Liqueur
  • 3 750 ml bottles dry white wine
  • 1 48-oz Can Pineapple Juice
  • 2 32-oz bottles Lemonade (we prefer Santa Fe Organics)
  • Fresh Strawberries, Sliced
  • Lemon Slices (For Garnish)
  • Orange Slices (For Garnish)
  • Frozen Grapes (For Garnish)
  • Fresh Pineapple, Sliced (For Garnish)

Freeze the grapes overnight. Add all ingredients except for the garnishes to a large punch bowl or iced tea dispenser. Stir to combine. Add two trays of ice cubes and garnish with sliced lemons, oranges, strawberries and pineapple and the frozen grapes. Note: this recipe makes about 3 gallons

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