FIRST PLACE WINNER

Blueberry Buzz Bomb (from Jeff Harding)

Get a different kind of buzz with this exotic summertime take on blueberry lemonade. The drink itself is simply a lemonade that combines fresh blueberries, fresh squeezed lemon juice, natural sugar, club soda and a splash of Lavendar syrup. Poured over ice, this drink gets its electric buzz from the small yellow cone of an edible flower that has a citrus note, when placed in the mouth and chewed for a few seconds. The blueberry lemonade when sipped afterwards feels as if it is exploding on your tongue like pop rocks candy. The small, dried conifer flower bud is all natural, not drug, and is used in the craft bartending scene. The effect it causes when you drink liquid is felt for about ten minutes before the sensation goes away.



SECOND PLACE WINNER

Summer in a Glass (from Dana Wohlwend)

Frozen pineapple
Frozen strawberries
Lime juice
Coconut water
Pineapple sage

Blended and garnished with pineapple sage.



THIRD PLACE WINNER

Cafe Old Fashioned (from Sonja Campbell)

Fill glass with ice cubes
2 oz cold brew concentrate
1/4 oz maple syrup
2 dashes aromatic bitters
1 dash orange bitters
Stir and Garnish with twist of orange peel



PEOPLE'S CHOICE WINNER

Esther’s Punch (from Carol Woltjer)

1 6 ounce pkg. Jello
1 1/2 c. Sugar
3 1/2 c. boiling water
Mix and stir until these are dissolved VERY well
Add 12 ounce can of frozen lemonade
Stir until well dissolved.
Add 6 cups of cold water
Add 1 36 ounce can pineapple juice
Stir well and freeze
Fits nicely in a 5 quart ice cream bucket.
Add 20 ounces of Ginger Ale or 7up before serving.
Take out of freezer at least an hour before you plan to serve it so that you can serve this crunchy.



Lemon Mineral Water (from RC Hookie)

Regular or seltzer water (1/2 or 3/4 cup-to taste)
Lemon Juice 1/4 cup (or to taste)
Salt (Himalayan, Sea salt, any natural salt, to taste-1/4-1/2 tsp)



Blue Hawaii (from Kathy Junker)

7 cups of Berry Blue Hawaiian Punch
4.5 cups of pineapple juice
4.5 cups of lemon lime soda
garnish - pineapple and cherries
Pour over ice
Serve and Enjoy!



Prickly Pear Agave Bellini (from Tanya Baker)

2 ripe prickly pears - remove skins and purée with 2/3 c ice cubes
Add to blender
1/2 tsp lime juice
1/2 tsp agave nectar
Sprinkle of cayenne (optional)

Portion into flutes to about half intended serving and top with
Equal part of chilled N/A Champagne

Garnish and snap a selfie, post to social media and enjoy!

Prickly pear can be hard to find…sub with regular pears and add prickly pear drink mix to taste.



Blue Lagoon Mocktail (from Crista, Pick)

1vcup blue Curaçao syrup
2 tablespoons freshly squeezed lemon juice
12 fl oz lemon-lime soda, such as Sprite
Lemon slice, for garnish
Ice, optional

Equipment
citrus reamer
highball glasses
yellow paper straws


Instructions
Squeeze the juice from a fresh lemon using a citrus reamer.
Fill a 15-ounce highball glass with two or three ice cubes, if desired.
Pour the blue Curaçao syrup and lemon juice into the glass, then slowly fill the rest of the glass with the Sprite. Stir gently to combine.
Garnish the drink with a lemon slice and a paper straw. Enjoy immediately.


Notes
Rim the glasses by dipping them in water and then in sugar.
Chill the Sprite and the blue Curaçao syrup to reduce the need for ice.
Make this into a slushie by freezing the drink in a freezer-friendly container for 4-6 hours. Stir halfway through. Before serving, break up any clumps with a fork.



Spicy mock tail cocktail (from Paul Corkins)

1/2 lime
A few slices of jalapeño
Ginger beer

Muddle a slice or two of fresh jalapeno with the juice of half a lime in a glass.
Then fill the glass with ice and add ginger beer.



Mockeritta (from Salome, Christophers)

Rim glass with sugar or salt (optional)
1 shot sour
In mixing cup press lime and lemon then pour juices into sour mix.
Add ice
Top with a seven up or sierra mist.
Drizzle with grenadine
Garnish with lime and a cherry.