The idea here is to combine the best of each region facing off in this year's Super Bowl, with Westland American Single Malt Whiskey from Seattle and Bittermens Boston Bittahs, which was created when Avery and Janet Glasser ran Bittermens there.
The Bittahs has notes of chamomile and citrus, hence the addition of chamomile tea and citrus. The bottle even recommends Scotch as an ideal companion, hence the single-malt whiskey base—which, as reigning Super Bowl champs, Seattle gets.
If the game turns out the same way the AFC Championship did (a lopsided Patriots victory), the Stupor Bowl will certainly be the best source of refuge. Just make sure to blow up the football (entirely) before throwing it around in the backyard before the game.
To learn more, read "The Whole Nine Yards."
Recipe from Tasting Table Drinks Editor Jim Meehan
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus chilling time
Cook Time: N/A
Total Time: 20 minutes, plus chilling time
For the Citrus Syrup:
1 pink grapefruit
6 ounces Demerara sugar
For the Punch:
4 chamomile tea bags
One 750-ml bottle single-malt whiskey (preferably Westland American Single Malt Whiskey)
6 ounces citrus syrup
3 ounces fresh lemon juice
1 teaspoon Bittermens Boston Bittahs
Lemon wheel, for serving
1. Make the citrus syrup: Using a vegetable peeler, remove the entire peel of the lemons and grapefruit, and mix thoroughly with the sugar. Let sit for 1 hour in a nonreactive bowl. Add 1½ cups boiling water, stir to dissolve all sugar, then strain to remove citrus zest. Bottle and chill. Makes about 1 cup.
2. Make the punch: In a small saucepan, bring 4½ cups of water to a boil. Remove from the heat and add the chamomile tea bags and allow to steep for 4 to 6 minutes. Strain and chill completely.
3. Combine all ingredients and refrigerate before serving in a punch bowl with one large ice cube to keep the liquid cold. Garnish with a lemon wheel.
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