'Tis da season....

Tailgating Drink Mixes
This was posted on The State website and wanted to share with everyone. I was surprised the paper would publish this article but it is a college town and a big weekend for football in the state. So kudos to The State paper and hope all we learn from what they read in the daily news.

Below are recipes for ‘pitcher’ drinks for the tailgating season. Hope you enjoy and if you chose to make one of the below this weekend; let us know how it is. Full article here.


The Gamecock Cooler
10 servings
1 pint lemon sorbet
1 to 1½ cups vodka
• Combine both ingredients in blender and whir on high speed until fully blended and soupy. Place in freezer.
• Five minutes before ready to serve, remove from freezer and pour into champagne glasses.
• Note: Consider other varieties more in keeping with Gamecock colors such as vodka with raspberry sorbet or a very dry white wine with a scoop of raspberry sherbet or sorbet or a bit of crème de cassis.
—A renamed scorpion and kir royale from “Perfect Party Food” by Diane Phillips (Harvard Common Press, 2005)

Bulldog sour
6 servings
1 fifth sherry
1 (6-ounce) can frozen lemonade concentrate, thawed
2 tablespoons lemon juice
Maraschino cherries for garnish
• Combine sherry, lemonade and lemon juice; mix well.
• Refrigerate eight hours or up to four days. Serve in chilled glasses and garnish with a cherry. Add ice, if desired.
— Renamed sherry sour from “Peachtree Bouquet” by the Junior League of Dekalb County (Wimmer Brothers, 1987)

Victory punch
64 servings
2 quarts white wine
46 ounces pineapple juice
1 fifth tequila
2 quarts club soda
2 fifths champagne
strawberry halves for garnish
orange slices for garnish
• Chill all ingredients. Mix wine, juice and tequila in large container. Add soda and champagne just before serving.
• Float strawberry halves and orange slices in punch for garnish or freeze fruit in ring mold.
— Renamed tequila-champagne punch from “Peachtree Bouquet” by the Junior League of Dekalb County (Wimmer Brothers, 1987)

Gamecock mimosa
1 cocktail
¼ cup vodka
¼ cup champagne
½ cup cranberry juice
Crushed ice
2 strips orange zest (each about ¼ inch wide and 2 inches long)
• Combine vodka, champagne and juice in large-stemmed red wine glass. Add crushed ice and stir until mixture is well chilled. Twist orange strips over glass, drop in and serve.
— From “Southeats: Tastes and Tales of Championship Tailgating” (M&C Ideas, 1999)

Georgia sloe dog
1 cocktail
1 ounce sloe gin
1 ounce gin
2 ounces grapefruit juice
1 slice lime
• Mix liquids with ice and either strain or serve on the rocks. Top with lime slice.
— From “Southeats: Tastes and Tales of Championship Tailgating” (M&C Ideas, 1999)

Red Rooster non-alcoholic punch
12 to 20 servings
1 (2-liter) bottle 7-UP
1 large can orange juice
3 cans water
1 large can pineapple juice
1 large envelope pre-sweetened cherry Kool Aid
• Mix all ingredients together in a large container.
• Freeze. Remove 3 hours before serving it as a slush drink.
— Adapted from cooks.com

Red hot non-alcoholic bulldog punch
20 servings
1 cup warm water
1½ cups plus 2 tablespoons cinnamon red hot candies
½ cup sugar
2 (46-ounce) cans pineapple juice, chilled
2 quarts ginger ale, chilled
1 quart vanilla ice cream
• In a small saucepan, combine water, red hots and sugar. Cook over low heat, stirring frequently until red hots have melted (approximately 20 to 30 minutes).
• Strain and allow to cool.
• In a punch bowl, combine red hot mixture with pineapple juice and ginger ale.
• Just before serving, add scoops of ice cream.
— Adapted from cooks.com

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