The amazing thing about being a 20-year-old college student living in a house that’s considered “off campus” but is actually right on the border of campus, is that you and your roommates can RENT OUT your home to fraternities in need of a prime party spot that freshmen can walk to during rush season.
The less-amazing thing is that after a year of your lucrative enterprise, your home will have such a disgusting built-in dank of beer in its walls and carpets, no matter how many rug steamers and air purifiers you utilize, that from here on out, even the faintest whiff will make you want to yak onto the many pairs of Converse sneakers and Doc Martens you have purchased with your expansive profits.
My college “job” ruined beer for me. But it did make me a daring and willing mixologist years before the craft cocktail craze. Here’s what I’ve learned about mixing it up for a party crowd (that will surely come in handy for Super Bowl Sunday).
“Big batch” cocktails are best for a crowd
You don’t want to be stuck playing bartender all day, nor do you want to be the bad host who expects people to make their own individual drinks. Pitchers, punch bowls, and beverage dispensers are your friend.
Don’t forget the mocktails
Maybe it’s not just beer they hate—maybe they’re off alcohol in general. Maybe they overdid it last night. Maybe they’re under 21 (or they’re six). Regardless, all your guests deserve a chance to raise a glass with a celebratory something that’s not water, soda, or juice.
Add some team spirit
From the drink recipes to fitting garnishes and accessories, be inspired by the colors, mascots, and locations of the playing teams. I’ll start you off with these two big-batch cocktail recipes, perfect for Super Bowl 52.
NEW ENGLAND PATRIOTS RED SANGRIA
1 green apple, sliced
2 oranges, sliced
¼ cup brandy
¼ cup orange liqueur
2 tablespoons sugar
1 ½ cups seltzer
1 bottle dry red wine
Mix the wine, liqueur, and sugar in a pitcher. Stir until sugar is dissolved. Add fruit. Refrigerate overnight and add seltzer just before sugar.
PHILADELPHIA FISH HOUSE PUNCH
For ice ring:
2 cups, peaches
12 thyme sprigs
Water to fill Bundt pan
For simple syrup:
1 ¼ cups sugar
1 ¼ cups water
1 ½ cups fresh lemon juice
1 liter Jamaican gold rum
2 cups cognac
1 cup peach liqueur
6 cups cold water
The night or up to two weeks before:
Arrange peaches and thyme sprigs along the bottom of a Bundt pan. Fill pan with cold water and freeze to make an ice ring.
Combine sugar and 1 ¼ cups water in a jar; cover and shake to make simple syrup. Pour simple syrup into punch bowl and add rum, cognac, lemon juice, and peach liqueur. Cover and chill overnight.
Add 6 cups cold water to punch; stir gently. Remove ice ring from Bundt pan and float, round side up, in center of punch.
Not only is the Eagles’ shade of green nearly impossible to duplicate, green punch is a little too Halloween-y for my taste. That’s why I’d go with a traditional Philadelphia recipe instead, and add Eagles flair by draping a flag over or under the punch bowl.