DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Melissa Moreno offers some super bowl food.

While the best football teams in the nation compete for the ultimate title, you and your guests may need some satisfying game-day refreshments. Gone are the days of simply chips, dips and a few hot dogs. Today’s fans want food and drinks that are worthy of their celebration and something that will quench their thirst and appetite while cheering on their favorite team. As a party host, The Super Bowl is the ideal time of year to throw a party to remember and likely to be your first big gathering of the new year. So, start 2018 off right with a few winning recipes for a party that everyone will remember.

Inspired by John T. Edge and Mary Beth Lasseter, this little gem is named the Southern Belly on the Big Bad Breakfast, Oxford, menu. It is the stark antithesis of what the traditional, minimalist grilled cheese ought to be, which, frankly, is nothing more than butter, bread, and cheese. This is one of the crowd favorites at Big Bad Breakfast.

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Grilled Ham and Pimento Cheese Sandwich

  • 2⁄3 cup Pimento Cheese
  • 4 thick slices sourdough or whole wheat bread
  • 4 thin slices pit-smoked ham
  • 4 slices cooked bacon
  • 10 to 12 dill pickle slices
  • 4 thin slices heirloom or hot house tomato
  • 1⁄2 cup Sweet Slaw
  • 1⁄4 cup unsalted butter

Spread the Pimento Cheese evenly on the bread slices. On the 2 “bottom” bread slices, place the ham, followed by the bacon, pickles, tomato, and slaw. Top with theremaining 2 slices of bread. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat until it begins to bubble. Place the sandwiches in the skillet and cook, firmly pressing the tops with a spatula a couple of times, until the bottoms are browned, about 2 minutes. Add the remaining 2 tablespoons butter, then flip the sandwiches and cook, firmly pressing the tops with a spatula a couple of times again, until the second sides are browned, about 2 minutes more. Remove the sandwiches from the pan, cut in half, and serve immediately.

Bourbon-Apple-Glazed-Chicken-Wings-1024x576.jpg FNK Recipe: Makers Mark Baklava as Seen on Food Network

Bourbon Apple Glazed Chicken Wings

These tangy sweet wings get the benefit of being braised then baked, no frying involved!

Servings: 4

Prep Time: 10 minutes

Cook Time: 1 hour

Ready In: 1 hour 10 minutes

Ingredients

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

Directions

  1. Combine all of the ingredients in a medium pot.
  2. 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.
  3. Preheat the oven to 325°F.
  4. Remove the wings from the pot and transfer to a parchment lined sheet tray.
  5. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny.
  6. Garnish with minced scallions and apple.
  7. Serve immediately.

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Touchdown Punch Bowl

Created by Matt Wallace, Mixologist

This bourbon cocktail refreshing and easy to sip all game long

  • 1 liter Maker’s Mark® Bourbon
  • 1 cup granulated sugar
  • Peels of 3 lemons and 1 orange
  • Juice of peeled fruit
  • 1 liter of strong tea (preferably green tea)
  • 250 ml champagne (club soda can be used for a less fancy version)
  • Freshly grated nutmeg*

Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity). Brew the tea for about 30 minutes, remove loose tea or tea bags and allow to cool. Add the juice of the peeled fruit, tea and bourbon. Stir. Top with champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.