Good Morning Darlings!

SuperBowl is here in less than one week. Eek!

First things first. The Bar. What are you going to serve? You could go with just wine and beer, but you could conjure up something really special your guests will remember (hopefully!)

Have you ever had Pisco? Heard of a Pisco Sour? Yum yum yum. I bet you don’t see that at a lot of SuperBowl soirees. You can change that, you little trendsetter, you! Here are a few ways how.

Here are some Pisco Porton recipes. They sound fab! And they will pair just perfectly with your favorite game day foods.

Fumble Roosky and Rockin’ Nachos

A truly dynamic epicurean battle, this next match-up is the product of lots of layers. Pisco Portón is at the heart of this combination, the ultra-premium white spirit that is at the forefront of the Peruvian pisco trend. This cocktail packs a punch – sure to cool-off your mouth from even the most zesty, jalapeño-heavy nachos. This unexpected flavor showdown certainly matches the good ol’ Fumble Roosky – it might look sweet and innocent but this cocktail is a serious flavor explosion.

Portón Fumble Roosky

1 part Pisco Portón
1 part Amaro
1 part Ginger beer
1 part Cola

Stir in glass filled with ice and strain into rocks glass with ice.

Passing Game Punch and Halftime Chili

Grab a cup a chili, and mix up the perfect drink to wash it down with – a celebratory punch. A true punch is all about bringing people together and what better occasion to do that than when rooting for the home team? This punch uses Tequila Avión Silver, the super smooth tequila.

Chili, like punch, is comprised of many different ingredients. When mixed together, both can create a kaleidoscope of flavor sure to catch your senses off guard!

Passing Punch
*Serves 8

1 1/2 cups Tequila Avión Silver
6 cups pineapple juice
1/2 cup orange juice
1 to 2 cups fresh fruit, sliced
1/4 cup fresh lime juice
1/2 cup agave nectar

Combine all ingredients in a large punch bowl with ice and stir well. Serve in a tumbler with ice.
Garnish with a pineapple wedge.

Okay, you have an exotic edge to the party, how about balancing that out with an all American favorite, Maker’s Mark? If you are a single woman, I am going to let you in on a secret. Maker’s Mark. Recently, every man I have mentioned it to gets a sweet, glazed look on their face as they repeat, “Maker’s Mark….” It is dang near like a magic trick. Try it. I swear it works. Not sure how they make this elixir, but apparently, it drives men wild. All my single ladies – better than perfume. Make a man chili, serve him a Maker’s Mark and give him the remote. You’ll be married within the month.

Please be careful who you choose to work this voodoo on.

Check it out – here are some recipes you can add the Maker’s to. You might also want to dab a bit behind your ears.

Tailgate Toddy
1 part Maker’s Mark® Bourbon
½ tsp. sugar
2 whole cloves
1 small cinnamon stick
1 lemon slice

Directions:
Measure all ingredients into a heat proof mug or glass. Place teaspoon in glass; add boiling water to fill glass (teaspoon prevents glass from breaking when boiling water is added). Stir mixture and serve immediately.

Bourbon Apple Glazed Chicken Wings
Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 4

2 lbs chicken wings, trimmed
1 cup Maker’s Mark® Bourbon
1 can frozen apple juice concentrate, thawed (12 ounces)
½ cup soy sauce
¼ cup cider vinegar
¼ cup dark brown sugar
4 large cloves garlic, minced
1 teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon maple syrup

Directions:

1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip
Notes: Greek yogurt and ricotta cheese lighten up this usually mayonnaise heavy party favorite.
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 6-10

4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1/2 teaspoon salt
½ cup Maker’s Mark® Bourbon, plus 1 tablespoon
1 cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Pinch sugar
Salt and pepper to taste
Crudité vegetables and chips for dipping

1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.

And the bar is ready! Add a few Cokes and waters and you are good to go.

This is going to be a GREAT party!

xoxo, Patti

Today blogging to The Ronettes – Chapel of Love