2024 Super Bowl Recipes

Super Bowl LVIII is just around the corner, and the San Francisco 49ers will face the Kansas City Chiefs at Allegiant Stadium in Las Vegas on Sunday, February 11th.

If your bar or restaurant is showing the game, you're probably expecting an influx of traffic on Sunday. In fact, BrewLogix, a technology solutions company, found that when comparing Super Bowl Sundays for the past six years against all other Sundays in the calendar during the same period, Super Bowl Sunday consistently sparked a notable increase in draft beverage sales in craft-centered environments. Craft-on-draft-centric taprooms, bars, and restaurants have historically seen a 7%-10% increase in draft beverage consumption on Super Bowl Sunday.

BrewLogix also found that if your taproom, bar, or restaurant is in the Kansas City or San Francisco markets, you can expect an increase in draft beverage consumption of 25+% as historical data shows team cities experience a significant bump in draft beverage sales on Super Bowl Sunday (with 23% increase being the historical average). 

To get you ready for a game-winning Sunday, we've collected some Super Bowl recipes below.

 

Super Bowl Food

 

Chef Jorge Sandoval’s Flamin’ Hot Cheeto Wings

Servings: 4

Ingredients:

1 lb. chicken wings

1/2 cup salt

4 Tbsp. sugar

4 qt. water

2 cups ice

Frank’s RedHot

Nacho cheese

Flamin’ Hot Cheetos, crushed

Parmesan cheese

Cilantro

Directions:

For the wings:

1. Combine ½ cup salt, 4 tablespoons sugar and 4 quarts of water in a pot, bring to a boil, then transfer into a container, toss in 2 cups of ice and allow to cool.
2. Once cooled, pour the mixture over your wings and allow to brine. Minimum 12 hours. For best results, brine for 24 hours.
3. After 12 to 24 hours, remove wings from the brine liquid, and lightly rinse under cold water. Roast your wings off at 500 degrees for 20 to 25 minutes.
4. Allow your wings to cool down before frying. Fry your wings off at 375 degrees between 5 to 6 minutes to crisp them up. If you want your wings extra crispy, cook for an additional 2 minutes.

For the toppings:

1. In a mixing bowl, toss your wings in Frank’s RedHot sauce and plate.
2. Once plated, top the wings with crushed Flamin’ Hot Cheetos, drizzle on your desired amount of nacho cheese, add in the parmesan and finally garnish with cilantro. Eat and enjoy

 

Chicken Wings

Yields 25 Chicken Wings

Ingredients

25 Chicken Wings

¼ cup Blackening Spice

2 tbsp Garlic Powder

1tbsp Onion Powder

¼ cup salt

¼ cup paprika

1 oz Chili Flakes

¼ cup Chili Powder

Directions:

1. Fill the tilt skillet with water half way.
2. Add all spices including salt into the skillet.
3. Bring water to boil. Add wings and let soft boil for about 15-20 minutes or until wings are fully cooked.
4. Remove and place on sheet trays to cool.
5. Add finishing rub to chicken wings

Chicken Wing Finishing Rub:

Ingredients

1 qt Paprika

1 qts Chili Powder

2 tbsp Salt

¼ Tsp Onion Powder

¼ Tsp Garlic Powder

Directions:

1. Coat wings in rub, and store until ready to fry.
2. Using a tabletop fryer, fry until crispy or desired crispness.

 

Skrewball Pork Ribs

Ingredients: 

1 rack of pork ribs  

2-4 tbsp raw honey  

1-3 tbsp maple spice rub  

1 stick butter (salted)  

3-4 oz Skrewball  

 2-3 oz pineapple juice  

Directions:

1. Cover ribs lightly in raw local honey
2. Evenly cover the rack with a generous amount of maple spice rub
3. Set grill to 275°F and cook for 2.5 hours
4. Pull out and flip ribs meat side down on aluminum foil
5. Rest ribs on one stick of butter, Skrewball Whiskey and pineapple juice, wrap ribs in aluminum foil and continue cooking ribs at 275°F for an additional two more hours

 

Flavocano Chicken Dip

Ingredients:

3 cups shredded chicken

1/2 cup Sour cream

8 oz Cream cheese

5 tbs Flavocano from Pancheros

1/2 cup Ranch

Directions:

1. Add all ingredients to a mixing bowl and turn to medium speed to combine
2. Serve with chips and enjoy

 

Super Bowl Drinks 

 

Sunday Drive 

Ingredients:

2 oz Duke & Dame 

1 oz Aperol 

2 oz Fresh Grapefruit Juice 

Directions:

1. Shake ingredients in cocktail shaker with ice
2. Strain into glass over fresh ice
3. Garnish w/ grapefruit slice. 

 

Winning Marg

Ingredients:

1.5 parts Cantera Negra Reposado Tequila

0.5 part Fresh lime juice

0.5 part Fresh blood orange juice

0.5 part Agave syrup

0.75 tsp Vanilla extract

Winter spice rim ingredients:

0.5 tsp Salt

0.5 tsp sugar

0.25 tsp cinnamon

0.25 tsp chili powder

For the winter spice mix:

.5 tsp salt

.5 tsp sugar

.25 tsp cinnamon

 .25 tsp chili powder

Directions:

1. Rim a rocks glass with winter spice mix
2. Combine all ingredients in a cocktail shaker with ice
3. Shake vigorously
4. Strain into prepped rocks glass over fresh ice
5. Garnish with a cinnamon stick

 

Bloody Maricia

Up to 2 ounces Kōloa Kaua’i Spice Rum per serving

Bloody Maricia Mix

4 ½ tbsp. grated horseradish

1 tbsp. Tabasco sauce

1 ½ tbsp. Worcestershire sauce

¼ tsp. celery salt (optional)

½ tsp old bay

¼ tsp black pepper

¼ tsp white pepper

1 1/2 qt. tomato juice

Juice of 1 lemon

Garnish: celery, lemon wedge bacon and farm tomatoes

Directions:

1. Build in shaker.
2. Add Kōloa Kaua’i Spice Rum, 5-6 oz of Bloody Maricia mix, ice, and shake.
3. Pour into a glass with ice and garnish.
4. Add more hot sauce or Horseradish to taste.

 

Desert Diablo

Ingredients: 

1.5 oz 1800 Cristalino 

1 oz Ginger Beer 

.75 oz Pineapple Juice 

.5 oz Lime Juice 

Garnish: Garnish with Dehydrated Pineapple 

Directions:

1. Combine 1800 Cristalino, pineapple juice and lime juice in mixing tin
2. Add ice and shake
3. Strain over fresh ice into highball glass and top with ginger beer
4. Garnish with dehydrated pineapple

 

Lucille 2

1.5 oz Dry Vermouth
.5 oz Mezcal (I like Derrumbes San Luis Petosi)
.25 oz Creme de Cassis
.75 oz Ginger Syrup
.75 Fresh Lime Juice
Soda Water
Mint

Directions:

1. Make the ginger syrup by combining ginger juice and white sugar at a 1.5 : 1 ratio
2. Add all ingredients (except for the soda water and mint) to a shaker tin
3. Shake with ice
4. Strain into a Collins glass filled with ice
5. Top with soda water
6. Garnish with fresh mint

 

Partly Sunny

Ingredients:

1 part Sunshine Punch 

1 part Sparkling Water

Directions:

1. Combine Sunshine Punch and your favorite sparkling water in an ice-filled Collins glass
2. Garnish with mint and an orange twist

 

Prickly Pear Gel

Ingredients:

850 g The Perfect Puree Prickly Pear Puree, thawed

150 g water

400 g sugar

14 g agar-agar

 2 g salt

10 g white vinegar

Directions:

1. In a sauce pot over medium to high heat combine all the ingredients together with a whisk, using a spatula scrape the sides while the liquid is cooking to catch all the agar
2. Once the mixture comes to a boil, whisk for two or more minutes to allow the agar to bloom
3. Transfer the liquid to the refrigerator to cool
4. Once the mixture has obtained a jelly-like consistency, using a mixer or blender, blend until smooth
5. Use a pastry bag to apply or simply pour in layers

 

49ers Gold Rush

Ingredients:

2 oz Bourbon

1/2 oz Monin® Hot Honey Syrup

1/2 oz Monin® Strawberry Purée

1 oz Fresh Lemon Juice

Garnish: football flag, lemon, mint, strawberry

Directions:

1. Shake and strain / over Ice
2. Fill serving glass full of ice
3. Pour ingredients into mixing glass with 2/3 ice in order listed
4. Cap, shake and strain into serving glass with ice
5. Add garnish and serve

 

Chief's Horsefeather

Ingredients:

1 ½ oz Rye Whiskey

½ oz Monin® Pomegranate Syrup

1/4 oz Fresh Lemon Juice

5 dashes Angostura® Bitters

5 oz Ginger Beer

Directions:

1. Fill serving glass full of ice
2. Pour ingredients into serving glass in order listed
3. Pour mixture into mixing tin and back into serving glass to mix
4. Add garnish and serve

 

 

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Plan to Attend or Participate in the 2024 Bar & Restaurant Expo, March 18-20, 2024

To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2024 in Las Vegas. Visit BarandRestaurantExpo.com.

To book your sponsorship or exhibit space at the 2024 Bar & Restaurant Expo, contact:

Veronica Gonnello ​(for companies A to G)​ e: [email protected]​ p: 212-895-8244

​Tim Schultz​ (for companies H to Q) ​e: [email protected]​ p: 917-258-8589

Fadi Alsayegh ​(for companies R to Z)​ e: [email protected] p: 917-258-5174​

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