The rivalry between the University of Florida Gators and the University of Georgia Bulldogs is called the World's Largest Outdoor Cocktail Party. In Jacksonville, the game's home since 1933, the alcohol-infused buzz starts Friday and doesn't wane until the clock runs out on brunch on Sunday. No matter who you are rooting for or which team wins, the party is just as important as the game plays. Here is our Orlando Sentinel test kitchen tailgate menu for this weekend's big game.

Our theme uses vermouth and rum to flavor our foods and we offer a potent cocktail for each team. There are two main dishes and two variations on the potato salad theme. Make them all or toss a coin to choose. For dessert, cookies or brownies are easy.

Remember that a designated driver and designated cook in charge of grills, ovens and other hot stuff is mandatory. And havet he cooler stocked with plenty of water and soft drinks too.

The retro dirty martini is reinterpreted as a dry vermouth and olive juice marinade for steak. The steak kabobs include the typical martini garnishes of onions and olives.

Dirty Martini Steak Kabobs

Yield: 8 servings

3 tablespoons mustard seeds

3/4 cup dry vermouth

1/2 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons honey

2 tablespoons juice from green olives

1 1/2 teaspoons grated lemon peel

1 1/2 teaspoons McCormick Gourmet Collection Sicilian Sea Salt

1 teaspoon minced garlic

1/4 teaspoon coarsely-ground black pepper

2 pounds boneless beef sirloin steak, cut into 1-inch cubes

16 small cippolini onions

16 large pimento-stuffed green olives

1. Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle.