Now this is what I call a “Neighborhood Night Out.” Imagine a chili cook-off but with cocktails instead. That is exactly what our neighborhood garden club held recently and it was a lot of fun. It was not our original idea but one we adopted from another group of friends. Our garden club wanted to raise some money to help with the maintenance of a common green space in the neighborhood. The cocktail contest was the perfect excuse, and it was so much fun we are thinking about making it semiannual and featuring summer drinks in May.
Our family moved to Woodland Hills just five years ago. One of the good things from the “COVID” year was how it helped us grow closer as neighbors over the course of that time. Someone had an idea to set up a GroupMe with our neighbors and garden club to keep in touch with one another and make sure everyone’s needs were met. It has not been over-used and has been a nice tool to keep up with everyone and the things that are going on in our area.
When the snow and ice storm came in February 2021, we all gathered outside to enjoy sledding the hills. We had a late evening bonfire and shared smores, hot cocoa, and hot toddies. A few days later, when all the pipes froze and many were without power and water, we shared water, electricity, food, and wine. We became more like a neighborhood “family” and we made sure our neighbors were safe. This summer, we celebrated Neighborhood Night Out with a bounce house and lots of families and friends.
As cooler fall weather approached, we wanted another gathering, and the first annual Woodland Hills Cocktail Contest was born. The rules were simple: all neighbors (21 years old and above) were invited to attend and to bring a cocktail they made. It could be hot or cold. It could be a family recipe or one they made up. We also had some delicious “mocktails.”
We would provide the tables, live entertainment, a few snacks, and small tasting cups. Everyone was asked to bring enough of the cocktail to share in responsibly small “tasting cups” along with the recipe. To ensure that the winner was selected by the most fair and honorable process, we decided to offer voting at $1 per vote and at the end of the night, the cocktail with the most votes win (this is not a statement on our election process but . . . money really talks in a cocktail competition.) All the money raised would go to our garden club and neighborhood association for the tree and ground maintenance of a common area in our neighborhood.
These types of events bring us together as a community and help neighborhoods stay together. Host a contest today. It does not have to be cocktails. It can be soup, desserts, condiments, gingerbread houses, whatever gets people together. My husband always tells me that “I went to Bama, so I make a competition out of everything.”
Selections from the 2021 Cocktail Contest
Bourbon Apple Punch in a Pumpkin Keg (First Place)
Yes, you read correctly. Kay Whittington, Melissa Hutchison and Misty Monroe actually tapped a pumpkin. See the photo because it really was the cutest and most clever idea. The tap is called “Magic Party Tool” and can be found at online retailers. It allows you to tap just about anything. I think they are planning a watermelon drink for the summer competition.
1 large pumpkin
2 red apples
2 tablespoons whole cloves
12 cups apple cider (they used honeycrisp apple cider)
3 cups bourbon
About 1/2 teaspoon bitters
About 3/4 cup fresh lemon juice, or juice for 4-5 lemons
For the pumpkin:
Cut the top off and scoop out all the seeds and pulp. Insert tap according to package instruction. Store in refrigerator until ready to serve.
For the punch: Slice apples into think rounds and place on a parchment lined baking sheet. Stud each with about 5-6 cloves and freeze until solid.
In a separate container, stir together cider, bourbon, bitters and lemon juice. Store in refrigerator until ready to serve.
When ready to serve, pour in cocktail and add apples. Serve with additional apple and cloves on the side.
Smoky Apple Cider Margarita
(Second Place)
Davetta and Jonathan Lee brought this delicious fall mixture. The original recipe called for a salty cinnamon mixture on the rim but they opted for smoked salt instead. Great choice and the drink was perfect.
2 oz. Silver Patron tequila
4 oz or 1/2 cup apple cider
Juice from 1/2 lime
1-2 teaspoons Runamok Smoked Maple Syrup
Apple slices and cinnamon sticks for serving
If desired rim your glass with salt mixture of your choice, combine remaining cocktail ingredients in a shaker with ice and shake until well mixed. Strain into a glass and garnish with apple slice and cinnamon stick.
Fire in the Hole (Third Place)
Shanda Yates brought the most addictive jalapeno margarita created by her good friend Brian Isonhood. He works at the Briar Patch at Livingston in Flora and was kind enough to share the recipe. This was my personal favorite with its slight burn from the jalapeno and the salted rim. You want to keep drinking it but beware, it is so delicious.
1 1/2 oz Reposado Tequila/Jalapeno Tincture
3/4 oz. Cointreau
2 oz. fresh lime juice
1 oz. fresh grapefruit juice
2 dashes Hellfire Bitters
Top with Q Ginger Beer and a slice of fresh jalapeno, if desired.
For the tincture:
Slice two jalapenos and put in a pint container. Fill with Reposado or tequila of your choice. Add a couple of pieces of cilantro and store sealed in the refrigerator for at least a week. Strain liquid in another container and mix drink as directed above.
Cinnamon White Russian
Peyton Smith brought this concoction that we later named Brown Russian due to the color.
To make the cinnamon simple syrup combine three cups of water with three cups granulated sugar and three cinnamon sticks. You can use about thee teaspoons ground cinnamon, but the look will be different (slightly brown.)
To make drinks combine four parts vodka, three parts coffee liquor, three parts cinnamon syrup and three parts 2% milk. Combine and chill until ready to serve.
Spice Between the Sheets
Based on the name alone, we knew this drink made by the Kilmans would be trouble. It is delicious but very strong.
Combine: one ounce spiced rum, two ounces Grand Marnier, two teaspoons fresh lemon juice about one teaspoon honey or a little more if one it’s sweeter. Mix well and serve over ice garnish with a lemon
Biscayne Bay Martini
The Eide family brought this striking cocktail. It is bright blue and packs a punch with limoncello.
two shots of vodka, one shot limoncello, one shot blue Curaçao, and a splash sour mix.
Combine all ingredients in a shaker with ice and shake well. Strain out and serve with a twist of orange.
Pomme de Toddy
Brad Reeves supplied us with this delicious bourbon drink.
2 ounces bourbon (Four Roses)
.5 ounces honey
.5 ounces lemon juice
4 tablespoons muddled apple
18 ounce ginger syrup
Dash of nutmeg
Served chilled or over ice.
We had two cocktails they were very similar featuring St. Germain elderflower liqueur. I had never tried it before and it makes a light and delicious cocktail.
The Gressett’s Gin Elder Wand
Mix: one part gin, one part elderflower liqueur, onepart fresh grapefruit juice, and top with a splash of soda.
The Aldridges’ High Fashion
Mix: one part Plymouth Gin, one part elderflower liqueur, one part grapefruit juice. Add a dash of rhubarb bitters and a dash of sugar. Mix well and serve over ice.
The Mallinsons’ Moscow Mule
2 ounces of vodka
1/2 ounce fresh lime juice or the juice of about a half a medium lime
4 ounces of ginger beer
lime wedge to garnish
Combine vodka and ginger beer in a mug. Fill with ice and add lime juice. Garnish with fresh lime.
The Rosemary Ravine
Molly Walker, Danelle Garraway and Regan Painter brought one of our mocktail offerings. It was perfectly refreshing and made with honey, lemons, and rosemary from our neighborhood.
1 sprig of fresh rosemary
1 ounce honey
A handful of blueberries
1 ounce fresh lemon juice
4 ounces of sparkling mineral water
Muddle all ingredients except mineral water in the bottom of a tall glass. Top with ice and sparkling mineral water.
Pineapple Paloma
The Strickland Family brought this cocktail that makes me wish for summer beach days. I love fresh pineapple.
4 ounces of tequila
4 ounces of grapefruit juice
1 ounce fresh lime juice
8 ounces of pineapple soda
Mix well and serve over ice garnish with fresh lime or fresh pineapple slices.
The Allins’ Maple Leaf Cocktail
Mix: two ounces of bourbon, 1/2 ounce maple syrup, one ounce fresh lemon juice in a shaker. Shake well and serve over ice with a cinnamon stick as a garnish.
Killer Bloody Marys
Eric Dyess brought over some of the spiciest and most delicious Bloody Marys I’ve ever tasted. He called them Killer Bloody Marys.
1 46 ounce bottle of vegetable or tomato juice
1/2 cup fresh lemon or lime juice
1/4 cup liquid from a jar of pickled okra or jalapeño peppers
3 tablespoons Cajun seasoning
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
1 teaspoon celery seeds
1 1/2 cups plain or pepper flavored vodka.
Mix well and served chilled. Garnish with lemon wedges or pickled okra.
The Irelands’ Homemade Irish Cream
Someone gave me this recipe years ago and it really tastes just like Bailey’s. Store in the refrigerator and let it get better with age. Don’t let the raw eggs scare you, they get “cooked” in the alcohol.
Traditional Irish Cream
1 3/4 cup or a pint whiskey
1 can of sweetened condensed milk
2 cups whipping cream
4 medium eggs
2 tablespoons Nestlé quick syrup
2 tablespoons instant coffee
1 tablespoon almond extract
1 tablespoon vanilla extract
Blend well and served chilled. Store on the refrigerator until ready to use.
I got a little scared that people may not like the full fat version with the eggs, so I tried this “lite” version that uses half and half. It is good but not nearly and rich and delicious as the real recipe above.
Lower Fat/No-egg Irish Cream
1 3/4 cup or a pint whiskey
1 can of sweetened condensed milk
3 cups half and half
2 tablespoons Nestlé quick syrup
2 tablespoons instant coffee
1 tablespoon almond extract
1 tablespoon vanilla extract
We also felt it was essential to offer some snacks at such an event. We wanted simple food offerings, as we did not want to worry over the food or try to keep it warm. We served Kendall’s Bolton chicken tenders (never a bad choice at any gathering,) a beautiful charcuterie platter, pimento cheese, deviled eggs, corn dip and a few pick up desserts. The snacks were perfect and a much-needed addition to the party.
Emily’s Corn Dip
Emily Whitaker served this dip many years ago and of all the thousands of corn dip recipes out there, this one has always stood out as the best to me.
2 cans Mexican corn, well-drained
1 cup sour cream
1/2 cup mayonnaise, less if you prefer
3 green onions, chopped
3 fresh jalapeño peppers, seeds removed and well chopped
A pinch of sugar
Tony Chachere’s Creole Seasoning, to taste
2 -3 cups finely shredded sharp shredded cheddar cheese
Mix all ingredients together and store in the refrigerator. Serve with Frito scoops.
Pimento Cheese
16 ounces extra sharp cheddar cheese
1 5 ounce jar Kraft Old English Cheese spread (found in dairy case near cheese)
3/4 to 1 cup mayonnaise
1 to 2 small jars chopped pimentos, drained
1/2 to 1 tablespoon freshly ground black pepper
1 teaspoon
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
Grate cheese and allow to sit at room temperature covered for about an hour. Mix cheese and old English cheese very well. Add drained pimento, seasonings, and mayo. Mix well and store in refrigerator. I like it spicy so adjust seasoning to taste.
Serve with Old Bay Crackers for extra flavor.
Old Bay Crackers
4 sleeves of premium saltines or a box of the mini saltines
1/2 cup to 1 cup oil, we use popcorn oil for extra flavor
1 envelope dry ranch dressing mix
1 to 2 teaspoons crushed red pepper flakes, depending on your heat tolerance
1 teaspoon dried dill
1 teaspoon Old Bay Seasoning
Stack crackers in a large plastic container or large zip-lock bag. Mix all other ingredients well and pour over crackers. Gently toss crackers making sure all are well coated with mixture and allow to sit in the airtight container overnight. Turn occasionally for the next day. Make sure it will be absorbed into the crackers.
Store in a clean airtight container.
Deviled Eggs with Bacon and
Smoky Paprika
12 eggs, hard cooked, peeled and halved
1/4 cup mayonnaise
1/2 teaspoon prepared horseradish
2 teaspoons pickle juice (from sweet/spicy bread and butter pickles is excellent)
2 teaspoons yellow mustard
1/8 teaspoon season salt
salt and pepper to taste
1 to 3 drops of Tabasco
1 pound bacon, cooked, and crumbled
Smoked Paprika for garnish
Cook eggs by placing them in a large saucepan and filling the pan with cold water. Cover the pan and bring to a boil over high heat. As soon as the water boils, turn off the heat and let the eggs stand covered for 13 minutes.
Drain the eggs and add very cold water to stop the cooking. Carefully peel eggs and cut them in half lengthwise. Remove yolk and transfer to a mixing bowl. Mash yolks, mayonnaise, horseradish, pickle juice, mustard, and seasonings with fork until smooth. Add a little more mayonnaise if mixture is too thick. Correct the seasonings and add more if needed.
Spoon or pipe egg mixture into the halves and garnish with paprika and sprinkle with bacon when ready to serve.
