Dig Baton Rouge

Elevate Your (Pre)Game

By Brad Jones

Proper planning is essential for a great night out. You have to have the right outfit, the right group of friends, and the right places to go. Few people think about what they are drinking before they go out. The proper pregame cocktail can take an okay night to a fantastic one. It’s time to up your cocktail pregame with a few classy cocktail recipes to start your night out right. The three cocktail recipes below will help you start with the right drink. Choose one recipe and make a few for your friends, or try all three.

Classic Mai Tai

The Mai Tai is an excellent pregame cocktail for its balance of sweet and sour. With a garnish of mint, you will leave the house feeling refreshed and ready to spend the night out.

1 1/2 oz Silver rum

1/2 oz Triple sec

1/2 oz Orgeat

1/4 oz Simple syrup

3/4 oz Lime juice

Squeezed lime half

Mint Sprig for garnish


  1. Toss everything except the mint sprig into a cocktail mixer with ice and shake. Pour contents into an old fashioned glass.
  2. Smack the mint sprig with your palm to release some of the mint’s aroma and garnish.

Simple Bourbon Old Fashioned

There is nothing wrong with going simple. This one is a classic for a reason. Adjust bitters to your liking.

1/4 oz Simple syrup

3-5 Dashes bitters

2 oz Good quality bourbon

1 Large ice cube or sphere

1 Small orange peel


  1. In an old fashioned glass, combine simple syrup and bitters.
  2. Add ice cube and orange peel. (ltip: briefly hold peel over a lit match to release oils.)
  3. Add bourbon and stir.


Tequila Autumn Sunset

Not a traditional tequila sunset, but a perfect tequila drink for an autumn sunset. This tastes like the love child of an apple pie and a margarita.

3/4 oz Lime juice

Small sprinkle of ground cinnamon

2 oz Tequila

1 oz Triple sec

1 1/2 oz Apple Cider

1 Small peel from lime

1 Small apple wedge

1 Cinnamon stick


  1. Add everything except lime peel, apple wedge, and cinnamon stick to a cocktail mixer with ice. Shake.
  2. Pour over an ice-filled tall glass.

Garnish with peel, apple wedge, and cinnamon stick.


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