There’s never one team for everyone, so this year for the World Cup, bend it like Beckham or Messi, Ronaldo or Neymar!

The World Cup happens to be the biggest tournament for the biggest sport on Earth, and it only comes around only once every four years which means it’s the perfect time to join in an cheer on the teams! Whichever your team and whomever your favorite player, gear up to be an international sport! Salute our friends overseas and down under with Fernet-Branca, Half-Seas Bramble, Tequila Avión, Corralejo Tequila, Los Arango, Mezcales de Leyenda, Pelóton de la Muerte, Hampton Water and Novo Fogo.

Argentina
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Argentinian Buck (Created by Jane Elkin, Dream Baby, 162-164 Avenue B New York, NY)

  • In tall glass over ice pour
  • Recipe:
  • 1.5 oz Fernet-Branca
  • Splash of lime juice
  • Top with ginger beer
  • Garnish with Lime Wedge

Inspiration: For the refined palate that seeks something a little laid back — a pleasantly bitter and minty liqueur mixes gracefully here with the spicy, earthy kick of carefully brewed ginger beer. An instant classic!

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Eva Peron

  • .75oz Fernet-Branca
  • .75oz Domaine de Canton ginger liqueur
  • .75oz Carpano Antica Formula
  • Ginger Beer
  • Squeeze of Lemon

Method:

Shake to chill, strain over ice, and top with ginger beer. Garnish with lemon.

England

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Half-Seas Bramble

The Bramble is a cocktail created in 1980’s London and the original brings together dry London gin, berries, and citrus. The Half-Seas Bramble pays tribute to that original recipe with the added touch of effervescence.

At 12% alc/vol in 200ml cans, these cocktails are close in proportion and strength to a cocktail you would receive at a bar. The suggested retail price is $16-$20 per 4-pack.

Mexico

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Pancho Sancho

Recipe:

  • 1.5 oz Avión Silver
  • 0.75 oz. prickly pear puree
  • 0.5 oz. agave syrup
  • 1 oz. lime
  • 0.5 oz. ancho reyes chile
  • Muddled cilantro
  • Salt sugar cayenne rim

Method:

In a tin muddle a bunch of cilantro, add all the ingredients and shake shortly, rim your glass with sugar/salt/cayenne mix and double strain. Add ice to fill. Garnish with lime peel rosette.

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Avión Michelada(created by Avión)

Recipe:

  • 1 oz Avión Silver
  • 1oz Fresh Lime Juice
  • 5-6 dashes of Mexican Hot Sauce (like Cholula)
  • ¼ Agave Nectar

Method:

Combine ingredients in a mixing glass, shake all ingredients and strain into a beer glass with half salt rim and ice. Top with Mexican Lager beerand stir. Serve with the remainder of the beer on the side.

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Liquid Nitrogen Margarita(created byJulian Rodarteat “Beto & Son” in Dallas, Texas)

Ingredients:

  • 10oz. House Made Citrus Blend
  • 1oz. Agave
  • 2oz. Beto & Son Avion Reposado Tequila
  • 1oz. Orange Liqueur
  • 1Tbls. Encapsulated Passion Fruit Pearls

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Everything Nice

Recipe:

  • 1.5 oz Mezcales de Leyenda Oaxaca
  • 1 oz Cointreau
  • 1 oz lemon juice
  • 1 oz cranberry juice
  • 1 bar spoon of allspice dram

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Corralejo Tequila Spicy Pineapple Paloma

Recipe:

  • 2 ounces Corralejo Silver
  • ½ ounce grapefruit juice
  • ½ ounce lime juice
  • ½ sliced Serrano pepper
  • ¾ ounce agave syrup
  • Pineapple soda (to top)
  • Tajín (for rim)

Method:

Rim your glass with Tajín. Add all ingredients except the bitters into a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass over fresh ice and top with pineapple soda. Garnish & Enjoy!

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Los Arango Strawberry Basil Paloma

Recipe:

  • 2 ounces Los Arango Reposado
  • 1 ounce grapefruit juice
  • ½ ounce agave syrup
  • 2 chopped strawberries
  • 5 basil leaves
  • Soda to top
  • Smoked sea salt for rim

Method:

Rim your glass with smoked sea salt. Combine all ingredients except soda in a cocktail shaker with ice and shake to chill and combine ingredients. Fine strain into a hi-ball glass over fresh ice and top with soda. Garnish & Enjoy!

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Los Arango Spicy Ginger Margarita

Recipe:

  • 2 ounces Los Arango Blanco
  • 1 ounce freshly squeezed lime juice
  • ½ ounce ginger simple syrup
  • 3 slices fresh cut jalapeño
  • Tajín for rim

Method:

Rim your glass with Tajín. Combine all ingredients in a cocktail shaker with ice and shake to chill and combine ingredients. Fine strain into a rocks glass over fresh ice. Garnish & Enjoy!

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The Nighthawk (Created by Eryn Reece in New York City)

Recipe:

  • 2oz Pelóton de la Muerte mezcal
  • 3/4 oz sweet vermouth
  • 1/4 coffee liquor

Method:

Stirred, orange peel garnish.

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Tepa (from a bartender from Berkley CA. Tepa is short for Tepache, which is a slightly fermented (non alcoholic) pineapple drink.)

Recipe:

  • 2oz Pelóton de la Muerte mezcal
  • 1oz pineapple juice
  • ½ agave nectar
  • Splash of cider vinegar

France

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Hampton Water

Award winning music icon, Jon Bon Jovi, Jesse Bongiovi and acclaimed French winemaker, Gérard Bertrand launched rosé wine label, Hampton Water which has already been recognized as one of the top 5 rosés in the world. The idea to create a wine, emblematic of a bon vivant lifestyle, emerged during time spent in the Hamptons, between Bon Jovi and his son. The wine is described as a fresh and lively rosé, with distinctive minerality, featuring Grenache, Cinsault and Mourvèdre, grape varieties characteristic of the French Mediterranean region. Hampton Water is currently available in New York, New Jersey, Massachusetts, Connecticut, North Carolina, South Carolina, DC, Florida, Illinois and Nevada at the retail price $25.

Brazil

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Brazilian Blueberry Batida

Recipe:

  • 2 oz. Novo Fogo Silver or Chameleon Cachaça
  • 1 oz. lime juice
  • 1 oz. sweetened condensed milk
  • .5 oz. agave nectar
  • 7 blueberries

Method:
Add all ingredients to a blender with half a cup of ice and blend until smooth. Garnish with berries and freshly grated cinnamon.