A ‘spirit’ of competition has been looming in our neighborhood since last fall when our garden club held our first cocktail contest. We live in the Woodland Hills neighborhood and we decided on a fun and different idea to raise money for a neighborhood maintenance project. Last November, we gathered and put forth our best concoctions and mocktails. The afternoon was a huge success and we have been looking forward to hosting another version of the cocktail contest that would feature more spring and summer themed drinks.
Again, the rules were simple. Everyone in the neighborhood was invited (adults only). Bring a cocktail and enough to share. We provided tiny taster cups and large jars for everyone to cast their votes. Votes were $1 apiece and the People’s Choice winner would simply be the one with the most money at the end of the night. We invited a couple of “local celebrities” to be judges and they made several memorable comments to the competitors.
At times the competition seemed as fierce as an SEC rivalry game, with plenty of smack talking. Friendly banter and a competitive atmosphere swirled as everyone gathered in our front yard. Some groups wore costumes, others provided delightful tablespaces, and one team even brought a generator to power their blender and decorations. In the end, we raised a good bit of money, got to know our neighbors better, and enjoyed a beautiful Mississippi spring afternoon.
These are some of the winners and other offerings from the night.
The Woodland Hillbillies and
the Green Ravine Cocktail
The People’s choice award went to the Woodland Hillbillies: Danelle Garraway, Lisa Dyess, Lara Roy, and Clara Kilman. The team created a quite a stir as they openly solicited votes from everyone in the crowd, attempted to bribe our celebrity judges with stickers and kind words, and even put fake $100 bills in their jar. I think they might have a future in politics. Their drink was fantastic but their decor and competitive spirit was even better.
The Green Ravine* Cocktail
3 tablespoons gin
1 tablespoon fresh lime juice
1 1/2 teaspoons simple syrup
1 teaspoon green chartreuse
4 mint leaves, crushed, more for garnish
Mix all and serve over crushed ice.
The celebrity judges had several favorites. These are their top choices and other honorable mentions of the evening.
The Ravinaritta*
Jamie and Kristen Mallinson and Tye and Taylor Menist pulled out all the stops with their version of a fresh strawberry margarita. They brought their own small generator and blender and this was certainly a fresh crowd favorite.
3 cups tequila
1 cup Cointreau
4 cups Tres Agaves margarita mix
3 cups frouncesen strawberries
3 cups ice
1 mint leaf
Blend well and serve. This makes a large pitcher.
* We were raising money for maintenance in an area of our neighborhood called the ravine. Hence the names.
The Swizzle
This was a popular choice with almost everyone. It was served by Erica and Jacob Stutzman and Sarah and Michael Bentley. The recipe was given to Erica by Belmont Trapp and is an old family recipe. Belmont told me that her family first enjoyed this drink on a Caribbean adventure over 50 years ago. It came from the back of an old Bacardi Rum bottle and has been served at Christmas and other Trapp family gathering ever since.
6 ounces fresh lime juice
12 ounces frouncesen orange juice
1 quart unsweetened pineapple juice
4 ounces apricot nectar
3 ounces orange liqueur
750 ml rum
A couple of dashes of angostura bitters
Add enough water to make 1 gallon.
Freeze and serve as a slush or serve over crushed ice.
Spicier Than Reunion Margarita
Emily and Stuart Whitaker submitted this fantastic margarita. You may have had a spicy margarita in the past but this has the perfect balance between the sweetness of pineapple juice and the spiciness of the jalapeño. The tajin spice adds extra kick, and is a chili lime seasoning. The whole thing is a perfect combination of flavors.
3 ounces reposado tequila
1 ounce Cointreau or Triple Sec
2 teaspoon spicy simple syrup
2 ounces pineapple juice
1 ounces lime juice
1 fresh jalapeño, deseeded and sliced (optional but tasty)
Lime and Tajin on rim
The Sidecar
Meredith and Ben Aldridge definitely kicked it up in the “Classy Category” with his elegant and delicious drink. They even found tiny martini glasses for the best presentation.
6 ounces bourbon
3 ounces Cointreau
1.5 ounces fresh lemon juice
3 teaspoons simple syrup
A slash of Rum
Mix in a cocktail shaker with ice and then strain into a glass. Serve ice cold and garnish with a twist of lemon peel.
Gatsby Manhattan
Mary Alice and Donny White served a classic cocktail that knocked the socks off of everyone. They served it slightly slushy and potent but delicious.
2 ounces rye whiskey
2 teaspoons dry vermouth
2 teaspoons sweet vermouth
2 dashes Angostura bitters
Orange zest to garnish
Add all the ingredients to a cocktail shaker filled with ice and stir the mixture until chilled. Strain into a chilled glass and add orange garnish to serve.
To prepare in advance, mix the amount you wish to serve, pour into a Ziploc bag and freeze.
The End of the Night
John Evans served this delicious drink. I think what made it so special was it was different from the other entries. We thoroughly enjoyed it.
.5 ounces Half and half
.5 ounces Kahlua
1.5 ounces vodka
.5 ounces Manhattan Espresso Premium Coffee Soda
The Dirty Shirley Temple
The Dirty Shirleys, as they were known: Molly Walker, Melissa Hutchison, Misty Monroe, Regan Painter and Kay Wittington, all donned Shirley Temple wigs to woo votes for this sweet, but devilish cocktail.
- 1 1/2 fluid ounces (3 Tbs) vodka
- 3/4 fluid ounce (1 1/2 Tbs) grenadine
- 1/2 fluid ounce (1 Tbs) cherry Heering liqueur
- 1 12ounce can 7-Up or Sprite
- 4-6 maraschino cherries or soaked sour cherries.
Biloxi Sunset
In all the excitement for the party, my husband and I had not properly communicated what we were making for the contest. We had one of those containers that has two different containers for beverages. Well, we did not label our drinks, and many people got confused and simply ended up combining the two drinks. I wouldn’t recommend combining a Manhattan with a champagne-based drink, but it worked for some. My submission was the Biloxi Sunset.
1 bottle Champagne, sparking wine, Prosecco, or club soda, chilled
1 cup Amaretto, chilled (more or less to taste)
1 cup orange juice, chilled (more or less to taste)
Dash lemon bitters, optional
Serve over ice or iced cold.
The Bicentennial
Torri and Alex Martin served the official drink of the Jackson Bicentennial. We took time to toast Jackson and our wonderful neighborhood.
2 ounces Cathead Honeysuckle Vodka
1/2 ounce triple sec
1/2 ounce lime juice
1/4 ounce grenadine syrup
1/2 ounce simple syrup
Stir and serve on the rocks
Summer Sangria
Linzy and Rachel Gressett brought this delicious and light cocktail. The original recipe is from the Barefoot Contessa so you know it’s good.
1 bottle good rose wine
1/2 cup pomegranate juice
1/3 cup fresh lemon juice (about 3 lemons)
1/4 cup superfine sugar
3 tablespoons grand Marnier
1 tablespoon cognac or brandy
Fresh strawberries, raspberries, and plums, for serving
Combine all ingredients, except fruit, in a large pitcher. Stir well until sugar has dissolved. Add 1 cup ice and fruit. Serve cold.
A contest such as this would not be complete without a few snacks. Again, we wanted to offer some simple but hardy snacks that did not need a lot of maintenance during the party. We knew that no one would want to worry about keeping a dish hot or cold when there are good cocktails to taste. These were some of the offerings.
Truffle Chips
I got this recipe from our neighbor, Jen McGehee. Jen is beautiful, kind, smart, poised and an easy-going hostess. The food she serves as always spectacular, simple, and understated. It doesn’t have to be fancy because it just tastes great.
The first time I saw these chips, she brought them to a party and I couldn’t figure out why in the world she would bring a big bowl of potato chips. One taste told me I was wrong. She tosses them with good truffle oil, salt, pepper and some fresh Parmesan cheese. They are out of the world. *Be sure to find “good” high quality truffle oil for the best flavor.
Spread two large bags of plain Lays (yellow bag) chips on a cookie sheet and bake at 350° for about five minutes. Pour chips into a large bowl and tossed with about 5-10 dashes of high-quality truffle oil, a pinch of salt, pepper and 1 tablespoon finely grated Parmesan cheese.
Served immediately and watch them disappear.
Nelson’s Corn Dip
For the last cocktail contest, Emily Whitaker brought my favorite corn dip. It is always a fan favorite. This time, her sister, Katy Creath, brought her version. It is slightly different recipe. I would NEVER say which one I like best. Both are fantastic.
24 ounces of frouncesen yellow corn
3/4 cup sour cream
1/4 cup Duke’s mayo
1 heaping tablespoon chopped jalapeños
12 ounces chopped Green Chilies
4 finely chopped green onions
1 bunch of cilantro chopped and stems removed
2 cups grated sharp cheddar
1 cup grated Colby Jack Cheese
1 Tablespoon chili powder
A pinch of sugar
Juice of 1 or 2 limes
Salt and pepper to taste
Mix and refrigerate. Serve with corn chips.
Cheesy Tuscan Sausage Dip
This was a first-time recipe but it won’t be the last time. It was rich, cheesy and perfect for a party like this. Instead of chips or crackers, I served it with focaccia bread that I cut long strips. It was quite a hit.
2 tablespoons olive oil
1 small onion, diced
1 teaspoon kosher salt
1 pound spicy Italian sausage
2 tablespoons finely chopped garlic, about 5 cloves
1 1/2 teaspoons Italian seasoning
1 - 14.5-ounce canned fire roasted tomatoes, drained
1/2 cup white wine
4 cups roughly chopped baby spinach,
1 - 8-ounce block cream cheese
1/3 cup Parmesan cheese
1 1/4 cups grated mounceszarella cheese
Preheat oven to 375°. Coat a pie plate or small casserole dish with nonstick spray. Set aside.
In a large skillet heat oil and add onions. Cook until they are soft, about five minutes. Add the sausage and cook until it’s no longer pink, breaking it apart into small pieces. Add the garlic and the Italian seasoning and cook for an additional two minutes. Drain fat if necessary.
Add the drained tomatoes, and the wine to the sausage mixture and cooked until almost all the liquid has evaporated. Fold in the spinach and cook until it is wilted.
Turn the heat to low and add in the cream cheese. Stir until it is melted. Mix in Parmesan cheese until incorporated. Spoon into the casserole dish. Cover with mounceszarella cheese.
Bake for 15 to 20 minutes or until bubbly. Broil for a few minutes to brown the top if needed.
Serve more with crostini, crackers, or focaccia bread.
Cheese Crisps
2 cups (8 ounces) sharp cheddar cheese, shredded
1 cup butter, softened
2 1/2 cups flour
1/2 teaspoon red pepper flakes (I used chipotle chili flakes)
1 teaspoon slat
2 cups crisp rice cereal
Beat first six ingredients with an electric mixer until well blended. Blend in cereal. Shape into 1-inch balls; arrange on a baking sheet. Flatten each ball with a fork. Bake in a 350 oven for 10-12 minutes until slightly brown.
Praline Brownies
If you need a quick pick-up dessert, these brownies are one of the best. It was a recipe that a friend submitted for a school fundraiser and my only note by the recipe says: unbelievable. They really are that good.
1 stick of butter
2 cups or 1-16-ounce package light brown sugar
3 eggs, beaten
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup pecans, chopped
Preheat oven to 375°. In the stand of a mixer or with electric beaters, cream butter and sugar. Add eggs and vanilla, add flour, baking powder and salt. Stir in pecans. Pour into a lightly greased 9 x 13” glass baking dish. Bake for 20-25 minutes, watching carefully so that the edges do not get too dark. Top with caramel icing, working quickly so the icing does not dry too quickly.
Caramel icing
1 stick butter
1 cup light brown sugar
1/4 cup milk
3 cups powdered sugar
In a sauce pan, melt butter then add brown sugar. Bring to a boil and continue.
Melissa Hutchison prepared a couple of her fantastic charcuterie boards, Kendall Garraway brought his world-famous chicken tenders from the Chevron in Bolton (as always, they were the first thing that was finished on the table). Danelle Garraway brought several platters of perfectly prepared cucumber and tomato sandwiches and a birthday cake; and Sally Nash brought a delicious platter of hummus and assorted fresh vegetables.
It was truly a neighborhood effort. I am so grateful for friends and neighbors and for the wonderful place that we call home. Cheers!
