Upgrade Your Superbowl Drinks

Upgrade Your Superbowl Drinks

I’ve been talking about upgrading the eats you serve for the Superbowl, but what about your drinks? Budweiser is already showing off its new commercial, and it’s really great, but the beer, not so much. Craft beers are great, and there’s a bigger variety now than ever before, but how about going with a simple but classic cocktail, with a Livefire twist?


The cocktail is a whiskey cocktail. That’s the name, whiskey cocktail – straightforward and easy to understand! No cutesy name like appletini (which isn’t a martini) or toxic toadstool or anything else that doesn’t tell you what it is. It’s a cocktail made from whiskey.


The making of it is quick and easy. Ice to fill the glass. Two ounces of the whiskey of your choice (bourbon or, preferably, rye). A teaspoon of Maguey Sweet Sap (or light molasses). One or two dashes of whiskey barrel bitters, angostura bitters or any bitters of your choosing. Stir. Drink. Do not garnish with an umbrella. Do not drink while wearing bunny slippers. Do not taunt the whiskey cocktail. Do not challenge the whiskey cocktail to a staring contest. Just drink and enjoy. No need to thank me, but you’ll want to.

One bit of advice: This relies heavily on a good whiskey. Only use one that you truly enjoy. Jefferson’s Rye is a great example of a good whiskey to use, or Larceny bourbon. Drinkable on their own, but not so great that they shouldn’t be touched (such as Jefferson Presidential 21 year-old rye or Pappy).

Livefire Whiskey Cocktail
A small twist on the classic whiskey cocktail
Cuisine: American
Recipe type: Cocktail
Serves: 1
Prep time: 
Total time: 
  • 2 ounces whiskey, traditionally rye but can be bourbon
  • 1 teaspoon Maguey Sweet Sap or light molasses
  • 1 dash whiskey barrel bitters or bitters of your choice
  • ice
  1. Add ice to an old-fashioned glass
  2. Add whiskey, bitters and Maguey Sweet Sap.
  3. Stir.

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

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