FIRST PLACE WINNER (Summer 2022 Edition)
Blueberry Buzz Bomb
(from Jeff Harding)
Get a different kind of buzz with this
exotic summertime take on blueberry lemonade. The drink itself is
simply a lemonade that combines fresh blueberries, fresh squeezed
lemon juice, natural sugar, club soda and a splash of Lavendar syrup.
Poured over ice, this drink gets its electric buzz from the small
yellow cone of an edible flower that has a citrus note, when placed
in the mouth and chewed for a few seconds. The blueberry lemonade
when sipped afterwards feels as if it is exploding on your tongue
like pop rocks candy. The small, dried conifer flower bud is all
natural, not drug, and is used in the craft bartending scene. The
effect it causes when you drink liquid is felt for about ten minutes
before the sensation goes away.
SECOND PLACE WINNER
Summer in a Glass (from Dana
Wohlwend)
Frozen pineapple
Frozen strawberries
Lime juice
Coconut water
Pineapple sage
Blended and
garnished with pineapple sage.
THIRD PLACE WINNER
Cafe Old Fashioned (from
Sonja Campbell)
Fill glass with ice cubes
2 oz cold
brew concentrate
1/4 oz maple syrup
2 dashes aromatic bitters
1
dash orange bitters
Stir and Garnish with twist of orange peel
PEOPLE'S CHOICE WINNER
Esther’s
Punch (from Carol Woltjer)
1 6 ounce pkg. Jello
1 1/2 c. Sugar
3 1/2 c. boiling water
Mix and stir until these are dissolved
VERY well
Add 12 ounce can of frozen lemonade
Stir until well
dissolved.
Add 6 cups of cold water
Add 1 36 ounce can
pineapple juice
Stir well and freeze
Fits nicely in a 5 quart
ice cream bucket.
Add 20 ounces of Ginger Ale or 7up before
serving.
Take out of freezer at least an hour before you plan to
serve it so that you can serve this crunchy.
Lemon Mineral Water (from
RC Hookie)
Regular or seltzer water (1/2 or 3/4
cup-to taste)
Lemon Juice 1/4 cup (or to taste)
Salt
(Himalayan, Sea salt, any natural salt, to taste-1/4-1/2 tsp)
Blue Hawaii (from Kathy Junker)
7 cups of Berry Blue Hawaiian Punch
4.5
cups of pineapple juice
4.5 cups of lemon lime soda
garnish -
pineapple and cherries
Pour over ice
Serve and Enjoy!
Prickly Pear Agave Bellini (from
Tanya Baker)
2 ripe prickly pears - remove skins and
purée with 2/3 c ice cubes
Add to blender
1/2 tsp lime
juice
1/2 tsp agave nectar
Sprinkle of cayenne (optional)
Portion into flutes to about half intended serving and top
with
Equal part of chilled N/A Champagne
Garnish and snap
a selfie, post to social media and enjoy!
Prickly pear can be
hard to find…sub with regular pears and add prickly pear drink mix
to taste.
Blue Lagoon Mocktail (from
Crista, Pick)
1vcup blue Curaçao syrup
2
tablespoons freshly squeezed lemon juice
12 fl oz lemon-lime soda,
such as Sprite
Lemon slice, for garnish
Ice, optional
Equipment
citrus reamer
highball
glasses
yellow paper straws
Instructions
Squeeze the juice
from a fresh lemon using a citrus reamer.
Fill a 15-ounce highball
glass with two or three ice cubes, if desired.
Pour the blue
Curaçao syrup and lemon juice into the glass, then slowly fill the
rest of the glass with the Sprite. Stir gently to combine.
Garnish
the drink with a lemon slice and a paper straw. Enjoy immediately.
Notes
Rim the glasses by dipping
them in water and then in sugar.
Chill the Sprite and the blue
Curaçao syrup to reduce the need for ice.
Make this into a
slushie by freezing the drink in a freezer-friendly container for 4-6
hours. Stir halfway through. Before serving, break up any clumps
with a fork.
Spicy mock tail cocktail (from
Paul Corkins)
1/2 lime
A few slices of jalapeño
Ginger beer
Muddle a slice or two of fresh jalapeno with
the juice of half a lime in a glass.
Then fill the glass with ice
and add ginger beer.
Mockeritta (from Salome,
Christophers)
Rim glass with sugar or salt
(optional)
1 shot sour
In mixing cup press lime and lemon then
pour juices into sour mix.
Add ice
Top with a seven up or
sierra mist.
Drizzle with grenadine
Garnish with lime and a
cherry.
