Virtual bartending competition recipes

Tasty AF Drinks (alcohol-free)

"Mock" is the new "Cock" (Dora Tamas)

By: Dora Tamas 
Instagram: @doratamas_

*All produce picked fresh from the home garden.

Ingredients & Method:

  • 2 sliced garden strawberries
  • Fever Tree club soda or tonic water
  • 1 oz Basil simple syrup*

In a tall class, muddle strawberries and add simple syrup. Fill with ice and top with soda of choice. Garnish with strawberry and/or basil.

*Basil simple syrup:

  • 1/2 cup hot water
  • 1/2 cup sugar
  • Handful of fresh garden basil

Mix sugar into water until completely dissolve. Rub basil to activate flavour and add to syrup. Let infuse for a couple days then strain.

Berry Basil (Christa Brooks)

By: Christa Brooks 
Instagram: @christabrooks

Ingredients & Method:

In a shaker:

  • a handful of fresh blueberries and muddle
  • 1 oz Basil simple syrup
  • 2 dashes of hibiscus & rosewater bitters
  • 1 oz lemon juice

Garnish:

  • dehydrated lemon wheel
  • fresh blueberries
  • garden fresh basil
  • spritz of rosewater

Shake on ice and double strain into a glass with ice. Top with soda and garnish

Cheery Fizz (Chris Prendergast)

By: Chris Prendergast 
Instagram: @sweet.cp
 
Ingredients & Method:
  • 1/2 oz Lemon Juice
  • 1/2 oz Honey Syrup*
  • 1 1/2 oz Honey Nut Cheerio Cream*
  • egg white
  • Soda
Chill highball glass in freezer. Long dry shake with all ingredients minus the soda. Wet shake with a cracked king cube until all ice has dissolved. Add 2oz soda to chilled highball glass. Pour shaken ingredients over soda until it reaches mouth of the glass. Let rest in fridge for 2 minutes. Pour until head foams over mouth of the glass. Top with grated & whole Honey Nut Cheerios.
*Honey Syrup: 
  • 1 cup honey
  • 1 cup water
Combine over low heat
*Honey Nut Cheerio Cream:
  • 1 cup table cream
  • 1/4 cup honey nut cheerios
Heat cheerios in frying pan over medium heat until they begin to brown. Add to cream. Let steep for 15 minutes and then strain, gently pressing on the cheerios to release cream.

Mom's Lemonade (Dora Tamas)

By: Dora Tamas 
Instagram: @doratamas_

*All produce picked fresh from the home garden.

Ingredients & Method:

  • 1 oz chartreuse
  • 1 oz gin
  • 2 oz lemon honey ginger mint infusion*

In a shaker, combine chartreuse, gin, and lemon infusion. Shake vigorously and pour onto fresh ice.

*Lemon Honey Ginger Mint infusion

  • 1/2 cup (packed) chopped garden mint
  • 1/3 cup chopped fresh ginger
  • 1/3 cup fresh lemon juice
  • 1/3 cup honey
  • 2 cups boiling water

Mix lemon, mint, ginger and honey. Add boiling water and fill with ice. 

Not Another Moijto (Mackenzie Irvine)

By: Mackenzie Irvine 
Instagram: @boygirlmac
Ingredients & Method:
Build in shaker:
  1. Muddled Mint & Cucumber
  2. 2oz Freshly Squeezed Orange Juice
  3. 1oz Freshly Squeezed Lime Juice
  4. Shake and strain into glass with fresh ice
  5. Top with Soda water
  6. Garnish Cucumber/ Cucumber peel/ Mint/ Orange slice

Tasteful Nuditea (Quinn Taylor)

By: Quinn Taylor 
Instagram: @_quinnstagram_

Stripped of all spirits, the Tasteful Nuditea is bold, silky & a lil cheeky. This zero proof mocktail tastes as luscious as it looks and provides a refreshing caffeine kick. 

Ingredients & Method:

  • 3 oz chilled Earl Grey tea
  • 1 oz house made orgeat*
  • 1 oz fresh lemon juice
  • 1 oz fresh orange juice
  • 6 drops vanilla & cinnamon tincture*

Shake hard & fast, crush ice, double fine strain into chilled collins glass, top with crushed ice. Garnish with dehydrated citrus, fresh sage & a reusable straw. 
Enjoy!

*Orgeat:

  • 1 cup unsweetened Almond Milk
  • 1 cup granulated sugar
  • 1/8 tsp almond extract
  • 3 drops orange blossom water

Place ingredients in a pot and stir over medium heat just until the sugar has dissolved. Place in a glass bottle or jar and store in fridge. 

*Vanilla Cinnamon Tincture:

  • 3 cinnamon sticks
  • 3 ounces of vanilla extract

Break up cinnamon sticks and place in mason jar with extract. Seal, shake and let sit overnight. Double fine strain into a bitters bottle. 

Cocktail Recipes

Adult Candy (Mackenzie Irvine)

By: Mackenzie Irvine 
Instagram: @boygirlmac
Ingredients & Method:
Build in shaker:
  1. 2 oz Cherry Life Savers Infused Stoli Vodka
  2. 1 1/2 oz Freshly Squeezed Lemon Juice
  3. 1 1/2 oz Strawberry Pineapple Syrup
  4. Shake and strain into glass with fresh ice
  5. Top Soda water
  6. 6 drops Ms. Better Bitters Pineapple Anise Float 
  7. Garnish Cherry Life Savers/ Lemon Wedge

Butterfly Sour (Christa Brooks)

By: Christa Brooks 
Instagram: @christabrooks

Ingredients & Method:

In a shaker combine:

  • 1¾ oz Indigo Gin
  • 1¼ oz Lemon juice (combined turns from blue to pink)
  • ½ oz Egg whites
  • ½ oz Rosemary-infused Aperol*
  • 1 oz Blood orange & rosemary syrup

Garnish:

  • Dehydrated blood orange
  • Blood orange zest
  • Torched Indigo soaked rosemary sprig

Dry shake for 20 seconds then add ice and shake for another 30 seconds. Double strain into a coupe glass and garnish.

*Rosemary-infused Aperol

  • 2 stems of rosemary for two days in the Aperol
  • 4 slices of blood orange
  • 4 sprigs of rosemary
  • 1 cup sugar
  • 1 cup water

Bring to a boil and let sit overnight.

Don’t Grape Me Cause You Ain’t Me (Chris Prendergast)

By: Chris Prendergast 
Instagram: @sweet.cp
Ingredients & Method:
  • 3/4 oz Lemon Juice
  • 1/2 oz Mint syrup*
  • 1/2 oz orgeat syrup
  • 3/4 oz Wray & Nephew Overproof Rum
  • 3/4 oz Vinea Grape Liqueur
Shake all ingredients. Open pour with a gated finish into rocks glass. Top with crushed ice, mint bouquet & frozen grapes.
*Mint Syrup:
  • 12 mint sprigs
  • 1 cup sugar
  • 1 cup water
Take the leaves off 12 sprigs mint, add to sugar and water and steep on low heat for 15 minutes gently pressing on the mint leaves to release oils & flavours. Strain and bottle.

Walk the Palenque (Quinn Taylor)

By: Quinn Taylor 
Instagram: @_quinnstagram_

Inspired by my recent trip to the Sombra palenque, this cocktail is bright, spicy and sour. It expresses the leathery smoke and vegetal funk of Espadin mezcal on the finish and lingers on the palate with a slight tickle on the tongue. 

Ingredients & Method:

  • 2 1/4 oz chamomile infused Sombra Mezcal* 
  • 1/2 oz house made ginger syrup*
  • 1/4 oz honey turmeric water*
  • 1/4 oz yuzu syrup
  • 1 oz lemon

Shake hard with ice, double fine strain into chilled coupe. Mist with mezcal, express lemon oil & place on cocktail pick to create a sword and garnish.
Enjoy!

*Chamomile infused Mezcal:

  • One chamomile tea bag (or one tea scoop of loose leaf or wild chamomile) per 5 ounces of Mezcal.

Place tea in mason jar with mezcal and shake then let sit for a few hours. Infusions may vary so taste as you go. Once the desired infusion has been achieved (mine took 6 hours) strain through cheesecloth and double fine mesh strainer. 

*Spicy Ginger Syrup:

  • 1/2 cup peeled & grated fresh ginger (make sure to get all the ginger juices into pot after grating)
  • 1 cup water
  • 1 cup granulated sugar

Place ingredients in a pot over high heat and stir until just before boiling. Remove from heat and let chill fully before straining syrup through a fine mesh and cheesecloth. 

*Turmeric Honey Water:

  • 1/8 tsp turmeric
  • 1/4 cup honey
  • 1/8 cup water
  • 1 drop orange blossom water

Place ingredients on stovetop on medium heat. Stir until honey is dissolved. Do not boil. Strain through double fine mesh strainer. Keep chilled in glass bottle.

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