Super Bowl LIV: 2020
The Rollin’ With Mahomies & The Gould Rush
The Rollin’ With Mahomies (Kansas City Chiefs)
2oz pineapple juice
1oz white rum
1oz cognac
Dash of liquid smoke
Barbecue seasoning to taste
Mix liquid ingredients in a cocktail shaker and shake over ice. Serve on the rocks and top with a sprinkle of barbecue seasoning. (Alternately, rim the glass with barbecue seasoning before pouring the drink.)
This was my first Chiefs cocktail (of what has proved to be many and will likely be many more) and it was a name that I had been dying to use for ages, because Clueless is one of my favorite movies of all time. I had some collaborative help coming up with the various elements that combined to make this drink, but the core jumping-off points were:
—KC barbecue
—Coolio’s reference in the namesake song to “sippin’ on yak all night” which, though unbeknownst to my 90s self, I have since learned means cognac
—The Caribou Lou, which apparently is a big KC drink made famous by the rapper Tech N9ne and which is basically rum and pineapple juice. (Also, conveniently, pineapple juice is yellow!)
All of that came together to create….the Rollin’ With Mahomies!
The Gould Rush (San Francisco 49ers)
1oz gin
1oz sloe gin
½ oz dry vermouth
Dash of grenadine (to taste & for color)
Gold edible glitter
Mix liquid ingredients in a cocktail shaker and shake over ice. Serve straight up in a martini glass. Stir in edible glitter to taste.
The name for this one was inspired by kicker Robbie Gould, plus an obvious nod to San Francisco-area history. It just so happened that shortly before this year’s playoffs, I had visited a cocktail bar in NYC with a friend that featured a couple of cocktails made with edible glitter, so I was obsessed with trying that out myself and this seemed like an obvious vehicle. I also did some research into cocktails that originated in and around San Francisco, including among many others the martini, the Mai Tai, and the Cable Car. However, it was the San Francisco cocktail which ended up being my primary jumping-off point. I added regular gin along with sloe gin to mellow it slightly, along with only using dry vermouth instead of both dry and sweet. I also added a dash of grenadine to make it a little redder, as well as the gold edible glitter. Of course!
