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THANK YOU TO OUR JUDGES FOR 2020
Jaysen Grandshaw, Sandy Frentz, and Dan Farris
We have his winning recipe below... and the other nine qualifiers too!
HERE ARE TEN RECIPES TO GIVE YOU SOME FUN DRINKS TO SERVE AT YOUR EVENTS. PLEASE GIVE PEOPLE A NON-ALCOHOLIC OPTION... THESE ARE GREAT! REMEMBER TO BUCKLE UP... AND NEVER DRINK & DRIVE! (THANK YOU)
Jeff Harding - BlackBerry Mock Mojito
in a flavored mojito using rum, the difference between a great mojito
and less than great lies in the fresh ingredients and preparation.
The flavor of fresh mint infusing with the other ingredients is what
enables this mock mojito to stand its ground even without the
We’re going to use blackberries in our mojito but I’ve made them with blueberries, raspberries as well as peaches. I like blackberries because of the color as well as it’s perfect with the lime and mint.
Minute Maid limeade
Lemon rimming sugar
Start by taking a cocktail muddler and pummel two fresh mint leaves with two table spoons of fine sugar. Use a microplaner to zest about 1 teaspoon of lime peel into the ground sugar. Pummel enough just to infuse it into your sugar/mint mixture. The mint should just be showing up as green specks in the sugar. Squeeze the lime juice from half the lime that you zested and add a few blackberries to the mix and muddle them just enough to break them up. Don’t over mash them.
Fill a colander 1/3 full of ice. Fill to 3/4 full with lime aid. Add a spoon full of the muddled mix and shake well.
Use the other half of the lime to wet the edge of a tall glass and rim the glass with the lemon rimming sugar. Fill the glass half full of ice. Fill glass to 2/3 full with the colander lime aid mix. Top glass off with club soda. Give it a light swirl with a straw. Garnish with 3 mint leaves, a couple black berries and a lime wedge.
The you should have enough in your cocktail muddler to make 3 or 4 Blackberry Mock Mojitos.
Dana Wohlwend - Red Rhubies
1 oz rhubarb syrup
1 oz cranberry juice
1/2 oz pomegranate juice
2 oz squirt
1 Tbsp pomegranate seeds
Jennifer Hallstrom - Hot Apple Spicer
8 oz Torani Cinnamon syrup (approx 16 pumps)
5 oz Torani Caramel syrup (approx 9 pumps)
Torani caramel sauce
cinnamon spice to garnish
Heat apple juice to just before boiling. Add syrups. Mix completely.
Top each cup with Ready Whip then drizzle with caramel sauce and sprinkle with cinnamon.
Cody Sauers - Lazy Sunday
Crushed ice in blender , add 2 parts pineapple/coconut sparkling water , add 1 part v8 strawberry splash smoothie , add heavy whipping cream to taste , blend . Garnish with candied strawberry.
Reanne Kallemeyn - Melty Drink
Melty orange sherbet pineapple juice and blended banana and coconut water pina colada over ice
Beth Zavala - Flirty Flamingo
2oz Pineapple juice
1/2 oz Lemon juice
2oz Club Soda
Shake juices with ice and strain into highball glass. Top with club soda and stir. Garnish with lime wedge.
Jada Arnott - Santa's Ninth Reindee
- 4-6 Orange Juice ice cubes
- 1/2 measure Grenadine
- 1/2 measure Sugar Syrup
- Ginger Ale to top
- Maraschino Cherries, to decorate
1. 4-6 Ice cubes in cocktail shaker
2. Pour lemon juice, grenadine, and sugar syrup over ice into shaker; cover and shake vigorously
3. Fill small, chilled glass halfway with orange juice ice cubes, strain the mixture into the glass
4. Fill to top with ginger ale, decorate with maraschino cherries (on a stick)
Stacie Becker - Apple Pom Bomb
Qt Apple Cider
2 Cans Ginger Beer
2 cups Pomegranate Juice
Fresh Pomegranate Seeds
Mix Apple Cider, Ginger Beer, and Pomegranate Juice in a Pitcher and mix.
Pour into Martini Glass and garnish with a teaspoon of fresh pomegranate seeds. Enjoy!
Susan Frey - Toasty Christmas Cranberry Concoction
pint cranberry juice
1 pint orange juice
5 oz water
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1. place ingrediants in saucepan and bring to a boil. lower heat and simmer five minutes.
2. pour into warmed punchbowl
3. decorate with fresh cranberries and sprigs of mint
4. enjoy with family and friends!
Martinez - Caramel Apple Cider Bomb Recipe
For the chocolate Shell:
60 grams White coating chocolate such as almond bark
⅛ tbsp Caramel candy flavoring
Dash of Cinnamon
For the Cider filling:
3 Tbsp of powdered Apple cider mix
½ cinnamon stick
Dash of Edible Gold Shimmer dust
Mix together the caramel flavoring with the melted white chocolate then fill the half sphere mold with melted white chocolate, turn it upside down and let the chocolate set in the fridge until hard, repeat for 2 layers. Once hard, remove the chocolate carefully. Form two hollow half spheres.
Mix together the cider filling so there are no clumps and place into one half of the sphere along with the cinnamon stick.
Carefully melt the edges of one half sphere on a warm pan. Place it against the filled side, lining up the edges to seal the contents inside, forming a complete sphere. Finish it off with drizzled chocolate, sprinkles, and/or sanding sugar.
Gently place the Cider Bomb in a clear glass mug. Pour 10 OZ of HOT water slowly over the cider bomb to watch it melt and open. Stir and allow the drink to sit for a minute to let the flavors develop and enjoy!
Thank you to the South Dakota Military Heritage Alliance... We hope to have our normal LIVE MIXOFF there in 2021.