AAA lists winners of Mocktail recipes

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Bangalore, INDIA: TO GO WITH 'INDIA-LIFESTYLE-BEVERAGES' In this picture taken 30 May 2007, bar waiters prepare a cocktail based on the Russian premium Vodka Eristoff during its launch by Bacardi Martini India Limited in Bangalore. At the Polo Club bar in Bangalore's swank Oberoi Hotel, the most popular drink these days is not a whisky highball, once the automatic choice of well-heeled Indians tipplers. For the young and rich, it's a toss-up between a margarita with tequila, Cointreau, lemon juice, sugar syrup and fresh fruit and a caprioshka with vodka, mint and lemon, white and brown sugar, served over crushed ice. Drinks based on premium vodka, white rum and tequila make up half the hotel's consumption of liquor, indicating a shift in preference to more expensive and mainly imported "white spirits" as the economy booms. AFP PHOTO/Dibyangshu SARKAR (Photo credit should read DIBYANGSHU SARKAR/AFP/Getty Images)

1st Place – Colby Poulin & Shane Melton, representing Iguana Mexican Grill, Oklahoma City
Panche Rusa
1 1/3 cup fresh chilled grapefruit juice
1 1/3 cup fresh chilled orange juice
3/4 cup fresh chilled lime juice
1 pineapple cut into medium-sized cubes & skewered with jicama
1 jicama cut into medium-sized cubes & skewered with pineapple
1 cucumber cut into 4” long spears, or just enough to stick up over glassware
1 grapefruit cut into half moons
1 lime cut into wheels
grapefruit soda
Tajin Clasico Seasoning
Tamarind candy straw with end cut off
Instructions:  Take the skewered fruit & cucumber spears & freeze for 5-6 hours before serving. Use as ice cubes as well as a tasty treat; feel free to experiment with all types of fruits & vegetables; oranges work well too. (If preferred, use regular ice cubes & just use fruit as garnish.)
When ready to serve combine the freshly juiced citrus into a punch bowl or a large serving bowl. Grab some fun glassware such as a Cantarito mug.
Pour some Chamoy onto a plate; on a separate plate pour some Tajin Seasoning.
Easily rim the glass with Chamoy, & then, immediately dunk the rimmed glass into the Tajin Seasoning.
Place a skewer or two of frozen fruit & one cucumber spear in glass.
Ladle the fresh citrus juice into glass until about half full.
Top with your choice of grapefruit soda. Garnish with grapefruit, lime, & tamarind straw.
2nd Place – Shirley Baker, representing the Tulsa Elks Lodge
Tree Topper
2 cups mint chocolate chip ice cream
1/4 cup heavy whipping cream
1/4 cup ginger ale
Instructions:  Pulse in blender till smooth. Pour into martini glass rimmed with mint extract & dipped in crushed chocolate cookie crumbs. Add a small amount of whipping cream in center & sprinkle with crushed candy cane.
3rd Place – Rachelle Bailey, representing Boots & Diamonds Saloon, Tulsa
Ho Ho Hold the Booze Cider
3 cups real cranberries
4 Granny Smith apples
1 lemon
½ ounce cinnamon
4 tablespoons sugar
5 cups water
1 gallon apple cider
Instructions:  Bring cranberries, water, apples, sugar & cinnamon to boil. Rim glass with caramel. Squeeze lemon juice in glass, fill 1/3 with cider. Fill the rest with boiled fruit & water. Garnish with apple slice.
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