It’s a beautiful layered drink that brings to mind Old Nassau’s Main Street and maybe an eating club or two. Chill the martini glasses before the pour.

Adapted from Bon Appetit Magazine, 2007

The members and their guests would throw quoits (basically iron doughnuts) at posts, eat roast pig barbecued with cayenne pepper, and drink the punch Jasper Crouch, a freed slave who knew his mixology, would make for them.

My go-to cocktail for any game, in any sport, involving Georgetown.

Meatballs like this have been a staple for our “My Big Fat Greek Wedding”-esque family for quite a while now.

For a colder, rainy tailgate, the perfect companion is hot buttery brandy with the perfect blend of fall spices that can confuse you, for a minute, if you close your eyes, that you’re drinking hot cider.

Inspired by TGI Friday’s “Signature Glaze”, this glaze is the perfect thing to brush on chicken or pork right before putting it on a sandwich bun with lettuce and tomato.

A nice drink for the summertime, and especially appropriate for a tailgate at Villanova.