Hot Coco Bean
Lonestar Texas Grill

  • 2/3 Hot Chocolate
  • 1/3 Regular or decaf coffee
  • 2 tbsp caramel
  • Serve with a sugar rim and whipped cream with coco sprinkles

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Sugar & Spice
Kingston Brewing Co

  • Rim a heatproof Irish coffee glass with cinnamon sugar
  • Add 11/2 oz.of Rolo chocolate milk
  • 1 oz. of mint- flavoured syrup
  • a pinch EACH of powdered ginger and cinnamon
  • top with hot coffee( decaf if you prefer)
  • garnish with fresh whipped cream and a drizzle of chocolate syrup and a sprinkle of cinnamon
  • Insert a candy cane  for a stir stick...Created by Jennifer Compeau.

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Yellow Bird
The Hub Bars & Restaurants - Francois

  • 1 oz. each of orange juice - pineapple - grapefruit
  • 2 oz. Sprite or 7-up
  • ice
  • float grenadine on top and let it dribble through for effect
  • garnish with orange or pineapple

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Ruby Red Splash
Lonestar Texas Grill

Equal parts pineapple, ocean spray ruby red cocktail, gingerale and a splash of grenadine. Blend with ice and serve in a martini glass with a lime wedge.
 

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Sparkling Sunrise
Queens Inn

  • 4oz orange juice
  • 4oz sprite or soda water
  • splash of grenidine
  • ice
Put the grenedine in the bottom of a tall glass then put ice into the glass. Slowly pour in the orange juice down the side of the glass, then top with the pop. Serve with a cherry garnish

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Baby Bellini
Le Chien Noir

  • Chilled Sparkling Cider
  • 2 oz. Peach Nectar
  • 1 oz. Fresh Lemon Juice 
 Pour the fruit juices into a chilled champagne flute.  Stir well.  Add cider to the rim.  Stir again gently. 
Bartender:  Deidre Tylecki

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Raspberry Daiquiri
The Hub Bars & Restaurants - Francois

  • rim glass with sugar
  • blend ice, raspberry puree and lime juice
  • garnish with fresh raspberries
**this recipe can be prepared with any type of fresh or frozen fruit

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Cajun Clamato Cocktail
The Hub Bars & Restaurants - Francois

  • Rim glass with celery salt
  • Blend:
    • ice
    • clamato juice
    • dash of Worcestershire sauce
    • dash of Tabasco
    • salt & pepper
    • fresh horseradish
  • garnish with a celery stalk

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Foaming Dragon
Kingston Brewing Co. Ltd.

Into a shaker glass over ice, add 4 oz. cranberry juice, 4 oz. orange juice, 1 tablespoon icing sugar. Shake and strain onto fresh ice in a highball glass and top with 7-Up. Garnish with fresh cranberries on a cocktail pick ...Created by Van-Allen Turner.

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White Chocolate Frosty Reindeer
Lonestar Texas Grill

  • 2/3 Milk 2%
  • 1/3 Table Cream 1/2 and 1/2
  • 1 Lg. scoop mint ice cream
  • Dash of peppermint extract or green food coloring
  • Blend until frothy and serve in a specialty coffe cup with a reindeer candy cane.

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Funkey Monkee
Queens Inn

  • 2oz Banana Syrup (can get from grocery stores)
  • 2oz Icecream syrup or 1 scoop vanilla icecream
  • 4oz milk
  • ice
  • chocolate syrup
In a blender combine ice (about 1 cup) milk, and syrups. Blend until smooth. Serve in a tall glass swirled with chocolate syrup. Top with more chocolate syrup and whipped cream.

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Roogeltea
Randal Haddrall, OPP SAVE Team

  • 355 ml of Mug Diet Root Beer(one can)
  • 355 ml of Crystal Light Peach Ice Tea( already mixed)
  • 6 ice cubes
  • 125 ml of 1/2 and 1/2 cream
Directions:   add all ingredients to blender and blend for approx 20 seconds.
Serves three to four glasses.
Note: the recipe can be varied to personal preference. If you like it to be creamier just add straight cream, instead of 1/2 and 1/2.

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The Sunrise Blend

In a blender, add 1 cup ice, 3 oz. fresh orange juice, 3 oz. fresh pineapple juice, 2 fresh strawberries and 1 banana.
Blend until slushy and strain into a large tumbler.
Garnish with strawberries.

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The Rainbow Cooler

In a cocktail shaker filled with ice, add 2 oz. each orange, pineapple and passion fruit juice, the juice of ¼ fresh lemon and 1 tsp, grenadine.
Shake until chilled and strain into a highball glass filled with ice.
Garnish with fresh kiwi.

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The Tropical Spritzer

In a cocktail glass filled with ice, add 3 oz. mango juice and 3 oz. peach juice. Top with soda water and stir to mix.
Garnish with a star fruit.

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The English Garden Sipper

Fill a cooler glass with ice. Add 4 oz. iced tea and 4 oz. raspberry juice.
Garnish with fresh lemon and raspberries.

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The Cherry Ale

Fill a juice glass with ice. Add 2 oz. cherry juice, ½ oz, lime cordial and top with ginger ale.
Garnish with lime wheel or cherries.

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The Gentle Breeze

Fill a gobler with ice.
Add 4 oz. cranberry juice and 4 oz. grapefruit juice.
Garnish with a fresh cranberry and mint leaf.

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The Soda Shop Cola

Fill a highball glass with ice.
Add ½ teaspoon maraschino cherry juice and ¼ tsp. vanilla extract.
Top with cola and garnish with a lemon wedge.

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The Vienna Soother

In a cocktail shaker filled with cie, add 4 oz. cold strong coffee, 2 oz. cream, ¼ oz. chocolate syrup and ½ tsp. cinnamon.
Shake sharply and strain into a tumbler.
Top with whipped cream and shaved chocolate.

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The Coco Colada

In a blender, add 1 cup ice, 4 oz. pineapple juice and 2 oz. cream of coconut (or 6 oz. pina colada mix).
Blend until slushy and strain into an old fashioned drinking or margarita glass.
Garnish with an orange wheel.

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The Supper Sipper

In a goblet filled with ice, add 3 oz. grape juice and 3 oz. lemonade.
Top with sparkling water and garnish with a lemon wheel (optional).

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The Berry Patch

In a blender, combine 2 scoops vanilla ice cream with 2 oz. each fresh blueberries, raspberries and strawberries and ½ cup milk.
Blend thoroughly and strain into a tumbler or martini glass.
Sprinkle with fresh berries.

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The Caesar Jr.

Rim a double old fashioned glass with fresh lime and celery salt.
Fill with ice and add ½ tsp. worcestershire, ¼ tsp Tabasco (or to taste) the juice of ¼ fresh lime and ½ tsp grated horseradish.
Top with clamato and stir.
Garnish with a celery stalk and a cherry tomato (optional).

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Harrowsmith Sunrise
Wycott's Bar & Grill, Harrowsmith

  • 7 oz pineapple juice
  • 3 oz strawberry kiwi Fruitopia
  • couple drops coconut extract
  • garnish with strawberry & pineapple

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Citrus Blast*
Le Chien Noir - Brad Graham

  • 2 oz grapefruit juice
  • 1 oz cranberry juice
  • 10 oz bar lime

Shake with cracked ice and double strain over ice. Use a chilled sugar rimmed martini glass.
*Winner of Best Non-Fizzy Mocktail in the GREAT Mocktail Challenge 2003!

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The Ghetto Blaster
The Kingston Brewing Co. - Honey-Lee Pratt

  • Ice
  • Lime
  • Cajun spice
  • Worcestershire sauce
  • 6 oz tomato juice
  • 2 teaspoons of KBC ghetto sauce

Rim a 10 oz highball glass with lime juice and Cajun spice. Fill halfway with ice, add a few dashes of Worcestershire sauce, a quarter wedge of lime (squeezed), the KBC ghetto sauce, and the tomato juice. Stir and serve with a wedge of lime and a straw. In place of KBC sauce, a spicy BBQ sauce may be used.

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Overall WINNER of the GREAT Mocktail Challenge 2003!
Hot Fudge Sundae*
The Kingston Brewing Co. - Sheri Rhines

  • ½ oz Italian caramel syrup
  • ½ oz Italian strawberry syrup
  • 8 oz hot chocolate
  • whipped cream
  • chocolate sauce
  • a cherry

Pour into a large heatproof mug or glass the two syrups, and top with the hot chocolate. Garnish with whipped cream, a drizzle of chocolate sauce and a cherry. If using a regular glass, wrap it with a napkin and place a metal spoon in it before adding hot liquid.
*Winner of Best Hot Mocktail in the GREAT Mocktail Challenge 2003!

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Hot Buttered Cinnamon Coffee
Copper's, Queen's Inn - Tanya Thomas

  • 1 oz butterscotch flavouring
  • hot coffee
  • cinnamon cappuccino topping
  • chocolate stick

Place the butterscotch flavouring in the bottom of a coffee cup/mug. Fill with hot coffee. Shake on cinnamon cappuccino topping. Garnish with chocolate stick.

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Pink Tutu
Kingston Lone Star Café - Rider

Howdy!

  • 2 oz OJ
  • 2 oz Cranberry juice
  • 1 oz lemon/lime Bar Mix
  • 1 oz grenadine
  • 4 oz ice

Blend until frothy and serve in a sugar rimmed martini glass with a cherry. Hope you enjoy it!

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Raspberry Daiquiri
The Hub Bars & Restaurants - Francois

  • rim glass with sugar
  • blend ice, raspberry puree and lime juice
  • garnish with fresh raspberries

**this recipe can be prepared with any type of fresh or frozen fruit

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Cajun Clamato Cocktail
The Hub Bars & Restaurants - Francois

rim glass with celery salt

Blend:

  • ice
  • clamato juice
  • dash of worchestershire sauce
  • dash of Tabasco
  • salt & pepper
  • fresh horseradish
garnish with a celery stalk

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Yellow Bird
The Hub Bars & Restaurants - Francois

  • 1 oz. each of orange juice - pineapple - grapefruit
  • 2 oz. Sprite or 7-up
  • ice

float grenadine on top and let it dribble through for effect
garnish with orange or pineapple

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Happy Go Lucky Drink
Janice Thompson - Kingston, Ontario

Fill a tall glass with crushed ice.
In a shaker add:

  • 3 oz cranberry juice
  • 4 oz orange juice or pineapple juice
  • a squeeze of lime
  • 1/2 tsp grenadine

Shake well, and pour over ice. Add 2 oz. of soda water or ginger ale before serving.
Decorate with a cherry and lemon/ orange slice .

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Irish Setter*
Wycott's Bar & Grill, Harrowsmith

  • 1 cup coffee
  • 1 ½ oz Irish Cream Coffee Creamer
  • ½ oz table cream
  • Top with whipping cream, chocolate shavings and a cherry.
*Winner of Best Cream Based Mocktail in the GREAT Mocktail Challenge 2003!

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Jungle Berry Fizz
Wycott's Bar & Grill, Harrowsmith

  • 4 oz 7-up
  • 4 oz cranberry juice
  • 2 oz orange juice
  • Garnish with orange.

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The Citrus Sipper*
The Kingston Brewing Co. - Cory Serson

  • Ice
  • 1 oz Rose's Lime Cordial
  • 3 oz cranberry juice
  • 3 oz white grapefruit juice
  • ginger ale
  • wedge of orange
Fill a 10 oz highball glass ¾ with ice. Layer by pouring down the inside the Rose's Lime Cordial, then the cranberry juice, then the white grapefruit juice. Top with ginger ale and serve with a wedge of orange and a straw.
*Winner of Best Fizzy Mocktail in the GREAT Mocktail Challenge 2003!

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