Cocktails & Spirits

Super Bowl Cocktails: Make These Baltimore and San Francisco-Inspired Drinks

The "Big Game" is tomorrow and you've got plenty of watching options.

You can have a house party, head over to one of the many bars and restaurants holding watch parties.

If you've got vacation days coming to you, you can hop a flight to New Orleans -- or you could sail away on a Carnival ship for a football-party-at-sea.

It's actually not too late because the Carnival Freedom sails from Port Everglades tomorrow, February 3, for a six-day cruise to Jamaica, the Caymans, and Key West, starting at $399 per person.

Read Also: Where to Watch Super Bowl 2013 in Broward County and Fort Lauderdale

- Where to Watch Super Bowl 2013 in Palm Beach County

Carnival passengers, by the way, will be served custom libations created by

Carnival's Senior Beverage Operations Manager Cem Erdogan. The two

team-themed "Big Game" cocktails will be available Sunday only on board all of

Carnival's fleet.

The Baltimore Purple Crush, is a powerful

blend of gin, rum, vodka, and  passion fruit juice, while the San

Francisco Red Rush is a potent combination of gin, rum, vodka, tequila,

Cointreau, and guava juice.

Can't sail away?  Make them at home for your watch party with these recipes, courtesy of Carnival.

Baltimore Purple Crush


Ingredients:
½ ounce Beefeater gin


¾ ounce Bacardi rum


¾ Skyy vodka


¼ ounce Blue Curacao liqueur


¼ ounce cranberry juice


½ ounce passion fruit juice


¾ ounce lemonade


Lime wedge


Splash of Sprite



Directions: Fill pint glass with ice, add all ingredients, squeeze juice of the lime wedge, shake vigorously, top with Sprite, garnish with orange wedge and enjoy!

San Francisco Red Rush


Ingredients:
½ ounce Beefeater gin


¾ ounce Bacardi rum


¾ ounce Skyy vodka


¼ ounce Cointreau

¼ ounce Sauza Hornitos tequila


1 ounce lemonade


¼ ounce guava juice


¼ ounce Grenadine


Lime wedge


Splash of Sprite



Directions: Fill pint glass with ice, add all ingredients, squeeze juice of the lime wedge, shake vigorously, top with Sprite, garnish with orange wedge and enjoy!



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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss