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Originally published January 29, 2015 at 11:15 AM | Page modified January 29, 2015 at 5:17 PM

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Up your Super Bowl drink game with another round of Hawktails

Seattle-area bartenders concoct cocktails to go with the Seahawks’ winning ways.

Seattle Times staff reporter

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The Super Bowl is only days away. If social media and bar menus are to be believed, our bashes will include lots of Jell-O and Skittles-infused shots. Lime gelatin-packets are flying off the shelves.

Don’t panic. We’ve got you covered. We’re about to up your drink game tenfold. We challenged four budding bartenders to improve on those Seahawks standbys or come up with new drinks. (Their recipes are below.)

Some were molecular-mixology inspired. Don’t be intimidated by that term. The recipes aren’t nearly as convoluted as the Patriots’ mass-substitution-four-lineman-formation. All are easy to execute at home.

ERIKA SCHULTZ / THE SEATTLE TIMES

Jana Howard, of Vito's on First Hill, and her "12th Man-cino" with tequila, Mancino Bianco vermouth and saline solution in homage to Russell Wilson's tears of joy.

The 12th Man-cino

Bartender Jana Howard of Vito’s on First Hill wins the prize for making the most original Seahawks drink behind the bar. In honor of Russell’s Wilson emotional reaction after the historic comeback against the Packers, Howard added saline to a tequila drink in homage to his “tears of joy.” That salty solution also serves another purpose — balancing the chocolate liqueur to create a savory, earthy craft cocktail. You can make a pitcher and chill it until you’re ready to serve. You can also get this drink at Vito’s on game day for $6.

12th Man-cino

2 ounces reposado tequila

¾ ounce Mancino Bianco vermouth (can use a dry or another bianco vermouth, but the savory element of Mancino helps balance the sweetness. )

¼ ounce Crème de Cacao

1 teaspoon of saline solution or saltwater (ratio is 1 to 4 kosher salt to water).

Stir ingredients with ice, then strain into cocktail glass. Garnish with a lemon peel.

ERIKA SCHULTZ / THE SEATTLE TIMES

Chris Faber of Lot No. 3 made a tropical take on the traditional Jell-O shot. Is it better? We think so.

Improved Jell-O shots

Because it has become the traditional way to celebrate after every Seahawks score, we enlisted bartender Chris Faber of Lot No. 3 in Bellevue to make a better Jell-O shot.

His is a tropical take, with the coconut milk providing a dense, panna-cotta-like concoction. The rum is a nice Tiki touch. The shot is fun and brilliant. You’ll want to make a couple batches because your guests will hoist a few even if the home team isn’t scoring.

Improved Jell-O shots

12 ounces white rum

20 ounces ginger beer

6 ounces blue Jell-O

6 ounces lime Jell-O

14 ounce can of coconut milk

½ cup sugar

2 envelopes Knox unflavored gelatin (usually located next to Jell-O)

Combine 1 cup boiling water with the 6 ounces of blue Jell-O in a shallow pan (sprayed with Pam or other cooking spray). Stir until devolved. Add 6 ounces of rum and 10 ounces of ginger beer. Stir gently. Place mixture in the fridge to solidify. (At least four hours until the Jell-O has set. Overnight is ideal.)

Repeat this process with the green Jell-O.

Once the Jell-O set, remove it from the pan and cut into small cubes. Carefully mix these cubes together in a new pan.

Combine ½ cup cold water, ½ cup sugar, coconut milk and gelatin in a bowl and stir until ingredients are dissolved. Add 1 ½ cups boiling water, stir again and allow to cool. Then slowly pour this coconut mixture over the Jell-O cubes. Chill it overnight to set.

Cut them out of the pan on game day.

ERIKA SCHULTZ / THE SEATTLE TIMES

Elmer Dulla of Bar Sajor, and his "Skittles Shrub," made with Skittles soaked in Champagne vinegar.

Skittles Shrub

To improve on that other monstrosity, the Skittles-infused booze shot, we challenged bartender Elmer Dulla of Bar Sajor to create a more nuanced take.

Instead of extracting natural sugar from fruit or vegetable as he would for one of Bar Sajor’s signature shrubs, Dulla subbed in green and blue Skittles. He soaked Skittles in Champagne vinegar.

The result is a play on an Italian soda, a green-carbonated drink topped with a blue Skittles-foam. That foam is as addicting as cookie dough; you’re going to nibble at it before it ever makes it onto the drink.

Skittles Shrub

1 ½ ounces tequila

1 ounce green-skittles shrub *

¼ ounce lime juice

Soda water

Shake ingredients with ice then top with soda water. Top with blue skittles-infused whipped cream. **

To pre-batch, make a pitcher with the first three ingredients. When ready to serve, pour into 10 ounce glass, top with about 2 ounces of soda water and spoon in blue foam.


How to make shrub

100 grams of green Skittles

6 ounces simple syrup

12 ounces water

4 ounces Champagne vinegar (can also use apple cider vinegar)

Mix in a bowl until Skittles dissolve and then strain into container.


How to make the Skittles whip cream

100 grams of blue Skittles

12 ounces of heavy whipping cream

Combine Skittles and whipping cream in container and let sit for four hours. Mix and strain. Then whip the cream.

ERIKA SCHULTZ / THE SEATTLE TIMES

Liberty's Andrew Dalan's "The Old Chomper," a nod to Pete Carroll's gum chewing. It includes bourbon, strawberries and banana liqueur, and tastes like liquid Bubble Yum.

The Old Chomper

Maybe those drinks are too highfalutin for your taste? We challenged bartender Andrew Dalan of Liberty on Capitol Hill to do a bubble-gum drink in honor of Coach Pete Carroll, who is constantly chomping while pacing the sidelines.

This drink combines fruit and liqueurs to mimic bubble gum flavors — strawberries, banana and spearmint — and is topped with bubbles. (Get it?)

Boozy punning aside, the grape notes of the sparkling wine round out the ingredients nicely to make this drink taste like liquid Bubble Yum.

The drink has eight ingredients, though if you throw a Super Bowl bash, chances are good you’ve thrown parties before and already have two of the ingredients — gin and bourbon — or have guests who stock them. In a pinch, you can sub the crème de menthe with 10 mint leaves. Just muddle the leaves.

If you want the drink in Seahawks color, drop a bit of Blue Curacao to finish. The drink tastes even better with two dashes of Angostura bitters. Can be served as a cocktail or shot. You can also order this drink at Liberty.

The Old Chomper

1 ounce gin

1 ounce bourbon

2 strawberries (muddled)

½ ounce pineapple juice

¼ ounce banana liqueur

¼ ounce crème de menthe

¼ ounce Orgeat

½ ounce sparkling wine

Shake with ice and strain. Top with sparkling wine.

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. On Twitter @tanvinhseattle


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