Super Bowl LIX is just around the corner, and the Philadelphia Eagles will face the Kansas City Chiefs at Caesars Superdome in New Orleans, Louisiana on Sunday, February 9.
If your bar or restaurant is showing the game, you're probably expecting an influx of traffic on Sunday. Restaurant tech platform Toast analyzed data from restaurants and highlighted a few tips for restaurants to use this Sunday:
- The steepest decline in orders happens between 6-9 p.m., with transactions down 47% at 7 p.m. As such, restaurants may choose to focus on pre-orders and takeout specials to capture sales early!
- Of 57% of consumers planning to patronize restaurants for the Big Game, the most popular plan is a combination of takeout and cooking at home (29%)
- Buy-one, get-one (BOGO) deals were the most effective restaurant sales, driving 42% of game-day sales.
To get you ready for a game-winning Sunday, we've collected some Super Bowl recipes below.
Super Bowl Food
Cowboy Caviar
Ingredients:
1 can black beans
1 cup diced tomatoes
1 chopped jalapeño (removing seeds for less spice)
1 diced bell pepper
½ cup chopped red onion
1 bag tortilla chips (for serving)
1 can black eyed peas
1 cup corn
1 avocado, diced
1 pouch Tasty Bite Chickpea Tikka Masala
Directions:
- Drain black beans and black eyed peas.
- Mix everything together in a large bowl.
- Enjoy, dipping tortilla chips in mixture.
Tailgate Nachos
Ingredients:
Tortilla Chips
1 cup Tasty Bite Organic Madras Lentils
1 cup corn
1 cup cheese
1 cup diced tomatoes
½ cup diced jalapenos
Cilantro for garnish
Directions:
- Place tortilla chips on a non stick pan in an even layer
- Spoon the Tasty Bite Madras Lentils over the tortilla chips
- Sprinkle cheese on top
- Place in a 375 degree oven for 7-10 minutes or until cheese is melted
- Remove from oven and top with corn, tomatoes, jalapenos and cilantro
Chonchos in Ponchos
Ingredients:
3 tbs butter
1 tsp chopped garlic
8 oz spicy smoke Cajun sausage or kielbasa, casing removed
4 oz Monterey Jack cheese, cut into 1/4x1/2 in slices
1 long jalapeno pepper, sliced into thin rings
8 oz tube refrigerated crescent roll dough
1/3 cup crumbled cotija cheese or other mild cheese
1/4 tsp smoked paprika
Directions:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small pan over medium heat, melt the butter and stir in the garlic.
- Cut the sausage into 2-inch lengths. Split each piece lengthwise down the middle, stopping just before you cut all the way through. Hold the sausage open and stuff with 1 slice of Monterey Jack and 2 slices of jalapeno.
- Remove the crescent rolls from the tube and separate into triangles. Place 1 piece of sausage lengthwise on the wide end of each piece of dough. Fold the ends toward the center, burrito style, and roll to completely cover the sausage. Pinch the edges of the dough closed.
- Place on the baking sheet. Brush each roll with the garlic butter and sprinkle with cotija. Press the cheese into the dough using your fingers.
- Bake for 12-15 minutes, until golden brown.
- Remove from the oven, sprinkle with paprika, and serve warm.
Super Bowl Cocktail Recipes
Mutiny Mary
2 oz Smoked Hot Pepper Infused Mutiny Island Vodka
4 oz tomato juice or bloody mary mix
1 tsp Worcestershire Sauce
2 dashes Tabasco Green Jalapeno Sauce
½ oz lemon juice
Garnish: celery stalk, lime wedge, cherry tomato, olives, salt and pepper
Directions:
- Mix Smoked Hot Pepper Infused Mutiny Island Vodka with all other ingredients in a cocktail shaker with ice.
- Shake gently and strain into an ice-filled Collins glass.
- Garnish with your favorite Bloody Mary fixings.
Jackson Morgan Southern Cream’s Root Beer Float
Ingredients:
3 Scoops Vanilla Ice Cream
1.5 Ounces Jackson Morgan Southern Cream in Brown Sugar and Cinnamon or Salted Caramel
6 Ounces Root Beer
Whipped Cream, garnish
Cherry, garnish
Directions:
Add ice cream to glass and top with Jackson Morgan Southern Cream.
Pour the root beer over ice cream, garnish with whipped cream, and a cherry, and enjoy!
Smokey Bourbon Sour with a Rosemary & Honey Twist
Ingredients:
2 oz Bourbon
¾ oz fresh lemon juice
½ oz honey syrup (1 part honey, 1 part water)
½ oz smoked rosemary syrup
1 egg white (optional, for froth)
1 sprig of rosemary (for garnish)
A few dashes of Angostura bitters
Directions:
- Prepare smoked rosemary syrup: Toast a few sprigs of fresh rosemary in a pan until smoky, then add them to a simple syrup (equal parts water and sugar) and let it infuse for 20 minutes. Strain before using.
- Combine bourbon, lemon juice, honey syrup, smoked rosemary syrup, and egg white (if using) in a cocktail shaker.
- Dry shake (without ice) for 10 seconds to emulsify the egg white.
- Add ice and shake vigorously for another 10-15 seconds.
- Strain into a coupe glass.
- Garnish with a toasted rosemary sprig and a few dashes of Angostura bitters for aroma.
End Zone Elixir
Ingredients:
2 parts Gray Whale Gin
2 parts Cranberry juice
2 parts Coconut water
2 parts Apple juice
2 parts Water
1 part Pear juice
Garnish: Sliced apples, sliced pears and mint springs
Directions:
- Combine all ingredients in punch bowl with several large ice cubes.
- Garnish with sliced apples, sliced pears, and mint sprigs.
- Serve in individual glasses.
Big Easy Apple Toddy
Ingredients:
2 oz. Big Easy
4 oz. Hot Apple Cider
.50 oz. Lemon juice (maybe less)
Barspoon of Honey
Directions:
- Pour juice, Honey and Big Easy into a tempered glass and stir to incorporate.
- Top with hot cider and garnish with an orange peel and cloves.
TOUCHDOWN TEALead Bartender Heather Blanchard Ingredients: 1.5 oz Russell’s Reserve Bourbon .5 oz Combier Peche 2 oz Green Tea .5 oz Lemon juice .25 oz Honey Syrup Glass: Collins Garnish: Lemon Method: 1. Combine ingredients in a shaker tin; shake & strain into a Collins glass. 2. Garnish with a lemon wheel
TOUCHDOWN TEA
Touchdown Tea
Ingredients:
1.5 oz Russell’s Reserve Bourbon
.5 oz Combier Peche
2 oz Green Tea
.5 oz Lemon juice
.25 oz Honey Syrup
Glass: Collins
Garnish: Lemon
Directions:
- Combine ingredients in a shaker tin; shake & strain into a Collins glass.
Garnish with a lemon wheel.
Ketel One Mule
Ingredients:
1.5 oz Ketel One Vodka
5 oz Ginger Beer
.5 oz Lime Juice
⅛ oz Local Honey
Directions:
- Add all ingredients to a mule mug filled with fresh cubed ice.
- Stir and garnish with a lemon wheel.
Meet Me in the Red Zone
Ingredients:
1.5 oz Empress Elderflower Rose Gin
1 oz Pomegranate Juice
4 oz Grapefruit Soda
Garnishes: Grapefruit Slice & Pomegranate Seeds
Directions:
- Build in a highball glass over ice.
- Stir gently, garnish, and enjoy!
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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: vgonnello@questex.com p: 212-895-8244
Tim Schultz (for companies H to Q) e: tschultz@questex.com p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: falsayegh@questex.com p: 917-258-5174
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