Drink(s) of the Week: Super Bowl Cocktails

We’re not placing wagers on this weekend’s Super Bowl, but we’re willing to bet that we could all use a good cocktail on game day. So for today’s Drinks of the Week we’ve got dueling drinks from Boston and New York—you can decide which of these comes out on top. Luckily, they’re both a cinch to make so you won’t miss any critical game time.

Patriot Punch
Boston bartender Bob McCoy shows his Patriots pride with this punch that combines white rum and citrus with a splash of spice. The recipe below serves one, so just multiply as needed to quench your entire Super Bowl crew. And so you don’t have to spend a minute of the game mixing drinks, make a big batch ahead of time and pour into a punch bowl over a large block of ice.

1 1/2 oz. white rum (McCoy suggests using one distilled in the New England area, and says a favorite is Bully Boy white rum)
3/4 oz. fresh lime juice
3/4 oz. cinnamon syrup (see below)
Mount in a mixing glass, add ice and shake. Strain into a cocktail glass and garnish with freshly grated nutmeg.

For the cinnamon syrup, muddle 3 cinnamon sticks and combine in a small saucepan with 1 cup of sugar and 1 cup of water. Bring to just under a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes, stirring frequently. Remove from heat and let cool, then strain through a double layer of cheesecloth into a clean glass bottle.

Bob McCoy, Island Creek Oyster Bar, Boston

Simm’s Cup
Longtime Giants fan and Brooklyn bar owner Chris Buckley named his game-day drink after former Giants quarterback Phil Simms. “He was one of their best quarterbacks and led his team to two Super Bowl wins,” says Buckley. “Go G-men!”

1 1/2 oz. applejack
6 drops Brooklyn Hemispherical Bitters Black Mission Fig bitters (or substitute Peychaud’s bitters for a different, yet equally delicious drink)
Lemon-lime soda
Ice cubes
Tools: barspoon
Glass: highball

In an ice-filled highball glass, add the applejack and bitters. Top with lemon-lime soda and stir gently to combine.

Chris Buckley, Hanson Dry, Brooklyn