MOCKTAIL MIX-OFF RECIPES
Sponsored by Idaho Elks Rehabilitation Hospital

1st Place BARDENAY - Downtown
“The Toasted Jamaican Coco” by Sean Earley

Heat 3 oz hot chocolate,
3 oz Chai tea
1 teaspoon Coco Lopez (coconut extract).

Top with whipped cream, toasted coconut, shaved chocolate, fresh ground nutmeg, and mini marshmallows. Toast with torch.

2nd Place Pair
“At Least It’s Not Fuzzy” by Preston Eckman

Small pinch mint leaves (12-14)
Muddle mint
Add 2 peeled kiwis
Muddle kiwis
Add 11/2 oz jalapeno simple syrup (see recipe)
2 oz water
½ fresh squeezed lime

Add together and shake with ice. Pour strained over glass of ice
Add kiwi wheel and sprig of mint for garnish. Pinch mint leaves

Jalapeno Simple Syrup
Boil ½ gallon water. Add 4 cups sugar. Add hot water.
Stir until sugar dissolved. 2 finely-chopped jalapenos. Let simmer until green in color. Strain and chill

3rd Place Lonestar Steakhouse and Saloon
Chocolate Covered Candy Cane by Ramie and Jenni

2 oz milk
½ oz dark chocolate syrup
½ oz vanilla caramel cream
2 drops peppermint oil

Add ingredients, shake and strain into glass. Garnish with candy cane!

Lonestar Steakhouse & Saloon
“Santa’s Mistress” by Ramie & Jenni

½ oz amaretto cream
½ oz vanilla caramel
2 oz milk
3 maraschino cherries
Splash of caramel
Red dye
Muddle cherry with amaretto

Add ingredients, shake and strain into glass.

 

Bardenay
“The Ruby Rose” by Kyle Marler

¾ oz Rose Syrup
¾ oz fresh lime juice with simple syrup
2 oz fresh ruby red grapefruit juice

Shake and pour into glass mugs.
Top with 4 oz sparkling water.
Garnish with a ruby red grapefruit wedge and rose petals.

 

Booster Juice
“Hot Acai” by Billy Cook

Zola Acai juice
Heat juice.

 

Jamba Juice
“Russian Holiday Tea” by Mel Hessler

4 oz spiced tea
4 oz lemonade
2 oz frozen vanilla yogurt
2 oz orange sherbet
1.5 oz frozen peaches
3 oz frozen strawberries
ice

 

Red Robin (ParkCenter)
“A Very Cherry Christmas” by Carolyn Michaud

2 oz milk
¾ oz cherry syrup
¾ oz gingerbread syrup
1 oz gingerbread crumbs
13 oz soft serve

 

Red Robin (ParkCenter)
“Cherry Apple Bliss” by Marc Ripley

¾ oz cherry syrup
1 oz pineapple juice
3 oz apple juice
2 oz Sprite