January 31st, 2008


I'm so excited and I just can't hide it!

I'm about to lose control and I think I like it!

No, waitaminute...nah, it's true.  Seriously.  I've got about 3 hours left in my work day, and then it's home - and I have tomorrow off for work for a trip up into the woods, wine tasting over the weekend, and then the Super Bowl.

On my trip to the woods I plan on taking my bottle of horseradish-infused vodka with me and offering to make bloody mary drinks.  Whether or not I take anything else I haven't decided, but I probably will bring at least some whiskey or something.  A good, easy to make cocktail is key in times like this.  Heck, depending on packing constraints I could throw the bison grass vodka in there - we pick up some apple juice and the ladies (oh, who am I kidding?  David too.)  will be ready to go!

One day we'll probably hit Rappahannock Cellars.  I've been to that winery once before but it should be a good time.  There's a few other decent wineries in the area, too.

Super Bowl day is Sunday, and despite the myriad cocktail opportunities pointed out in Slashfood today, I'll probably stick with beer.  But I did want to look at what they have.  And I have to bring something with me, and I'm thinking Muldoon's whiskey-marinated chicken wings with barbecue sauce from the LA Times - I'll talk about that recipe after the cocktails.

Slashfood's link was actually over to Cocktail.com.  There they had a page about American football cocktails written back in 2004.  To be honest, most of these appear to be more shooters and less of the traditional cocktails that we here in the Scofflaw's Den tend to prefer, but hey, whatever floats your boat.

The Blitz for instance is 1 ounce each of tequila, rum, gin, vodka, cranberry juice, and sours mix, shaken, poured into four shot glasses, topped with tonic, and then shot (done tequila style with a lick of sugar, shot, suck on a lime).  Almost like a variant of a long island iced tea made for shooting.  I'm not certain how this drink relates to football other than the name and perhaps the desire for some people to get tanked while watching/tailgating for football.

The False Start, surprisingly enough submitted by a Raiders fan, has four ounces of apple cider, two ounces of bourbon, and one ounce of apple brandy plus half a lemon, shaken, and makes two four ounce cocktails.  I could see myself trying this one, though I probably wouldn't make two out of it.  The apple and the bourbon, to me, says FOOTBALL.  Apples are all about the fall.

In a kind of random drink in my opinion, the First and Ten has a ton of different juices and just a bit of gin, plus a float of dark rum.  You start with three ounces of gin, then add two ounces each of orange, pineapple, grapefruit, cranberry, lemon, and lime juices.  Yikes!  You shake it, strain it into two Collins glasses filled with ice, and top with a dash of grenadine, a splash of soda water or seltzer, and float some dark rum on top.  Again, I don't see how this one gets it's name or what it brings to football - maybe it looks kind of brownish by the end.

The Fumble is yet another gin drink.  Two ounces each of gin and vodka, plus two ounces each grapefruit and cranberry juices, shaken and strained into two rocks glasses packed with crushed ice, then topped with soda water or seltzer.  I'd prefer, personally, to go with all gin in something like this, and I kind of wonder what Fee's Brothers' Grapefruit bitters would do to the drink (either in conjunction or in replacement of the grapefruit juice).  Again, I'm not seeing the football connection.

The Incomplete Pass is two ounces of bourbon, one ounce of pineapple juice, shaken and done as two shots.  I guess a pineapple and a football have some similarities (see that hysterical commercial they play every year) but unless you're doing one for every incomplete pass, it seems kind of like a wimpy shooter.

The Interception is clearly one you intercept someone's actually-alcoholic drink with (if, say, they've had too much already).  You rub the inside of a glass with a lime wedge, put in two ounces of tonic and a splash of pineapple juice.  I guess the Browns fan who submitted it was confused as to the whole business of "alcohol" in a drink.

The Punt is the kind of drink you'd expect for someone looking to get hammered.  2 ounces tequila, two ounces vodka, two teaspoons of sugar, 1 lemon - you shake the lemon juice and sugar, stir in the vodka and tequila, and strain into two sugar-rimmed shot glasses.  The shooters should sit up straight and try to drop a lemon hard candy into the drink from their mouth before shooting.  I could see this being done in bars to celebrate a touchdown or something.

Now, the Quarterback Sack is a drink I think that might have some potential - kind of a psuedo-Bloody Mary.  It's two ounces of vodka, two ounces of gin, four ounces of Bloody Mary mix, an ounce of triple sec, all shaken up and topped with tonic water.  The recipe says it serves four shots, but I could see doing that as one or two slightly bigger morning drinks.  (In other words, the kind of drink we'd do at an 8 AM meet-up to go tailgating before a 'Skins game.)

Next we have the Time Out.  This is three ounces of Jaegermeister and one ounce of anisette, turned into - something.  The recipe says shake with cracked ice and strain into two sugar rimmed martini glasses.  I have no idea what this would turn out like, as I have a hard time imagining the taste of the anisette.  Maybe
tmfiii can help me.  Though he'd probably tell me to use Pernod and laugh at me as I sputter while drinking it.  He's a mean one.

Like the False Start, the Touch Down is one I can see myself drinking and reminds me of football season.  You mix four ounces of bourbon with eight ounces of unsweetened ice tea, strain into hurricane glasses with ice, and top with eight ounces of lemonade.  It's like a bourbon and "Arnold Palmer" I guess.  The reason why I associate bourbon with football is my glorious alma mater, the University of Virginia, and our tradition of bourbon and Coke for football games.  I've also always enjoyed Lynchburg Lemonades, often cheaply made with Evan Williams green label and lemonade, so I could see this working, too, for those luscious fall days.

Finally, there's the Two-Point Conversion.  Now HERE is a weird one for football season!  You start with four ounces each dark and white rum, three ounces cranberry juice, six ounces of sours mix and blend it.  In a second blender you mix pina colada mix with ice.  Then in two glasses you alternate with the layers and serve with a straw, an orange wheel, and a cherry.

First off, how many tailgaters or anyone else watching football have two blenders?  And this is like, maybe, a beach drink or something.  It doesn't seem like a very manly man drink, even with four ounces of rum in each.  I do believe this recipe entitles you, as a football fan (be it any kind of football around the world) to make fun of Kansas City Chiefs fans.

They have any problem with it, you tell them to talk to ME, Marshall aka
tmfiii, full contact information available upon request.

(Just kidding!  I live near enough heavily armed large people to not have a problem making fun of others.)

Whew.  This post went a lot longer than I expected - guess I gotta get to the wings in another post!


Wings and drinking go together like hookers and the clap...you can't get one without the other.  Or you just can't get the first without the latter.  Or something like that.  I don't know.  I don't actually think these analogies all the way through, after all.

But back to the whiskey-marinated wings I mentioned in my previous post.  That's how I bring it all together here on the Scofflaw's Den - WHISKEY.

The pertinent part is to take Irish whiskey, barbecue sauce, teriyaki sauce, and oregano and mix them together, then cook the wings in the mixture for 2 HOURS.  I'm having a hard time grokking that length of time to cook something as small as drumettes but hey, that's what they say.

The recipe they give is for two pounds; I've got four pounds frozen in my freezer, so I might do those, just doubling the recipe (and working on getting rid of that bottle of Black Bush I bought ages ago).  Whether or not I make the barbecue sauce part of the recipe, or use some commercial (I've got a few bottles of Rendezvous sauce that are quite good), I haven't decided, but I might try to make the blue cheese sauce.

But what to drink with it?

Other than beer - got any suggestions?