AAA lists winners of Mocktail recipes
1st Place – Colby Poulin & Shane Melton, representing Iguana Mexican Grill, Oklahoma City
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
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
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
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.