2013 Winning Recipes

First Place, Alcoholic Category: The Birkie Break

Mix together:
3 oz of double strength coffee (35 grams per 8 oz) La Joya
1 oz of Zacapa 23 year rum
1 oz of spiced syrup Spiced Syrup Mix
10 grams of cinnamon bark
5 grams of green cardamom seeds
5 grams of allspice

Let steep in 500 ml of water for 2 hours. Strain liquid into a pot.

Add 2 tbsp. of fresh grated ginger with 10 tbsp. of dark molasses sugar.

Simmer mixture at low temp for 1 hour. Cool and strain.

Makes a 5 oz cocktail.

First Place, Non-alcoholic Category: Rosemary Ginger Beer

Unofficial Name: Could-be-alcoholic-Ginger Beer-but-it's-not-because-we-are-a-high school.
Jasper Place High School entry video

1 glass
1 scoop of ice
1 shot simple syrup
Top up with ginger beer

Ginger Beer
6.5 litres water
8 inches ginger root
1.5 lemons
Pinch of cinnamon, cloves, fresh nutmeg
1/2 champagne yeast
3 cups sugar

Wash and sterilize all tools and bottles.

Wash and thinly slice ginger root. Bring water, ginger, lemon juice and sugar to a boil.
Add cinnamon, clove and grated fresh nutmeg. Cool to room temperature. Dissolve yeast in room temperature mixture and pour mixture into sterilized bottles.

Wait 3 days for carbonation to occur. Wait longer if you would like your bevy to become alcoholic.

Rosemary Syrup
1 Bunch fresh rosemary
200 grams sugar
100 grams water

Bring sugar and water to a boil. Let cool slightly, then pour over fresh herbs. Let the herbs sit in syrup for 24 hours. Add a little lemon juice if needed to prevent re-crystallization.

Second Place, Alcoholic Category: The Old Strathconian

Mix together:
2 oz Alberta Premium rye whisky
1/4 oz The Bitter Truth Pimento Dram*
1/4 oz honey mix**
1/4 oz Grand Marnier
1/4 oz fresh lime juice
2 dashes Angostura bitters
2 dashes orange bitters

Stir with ice in a mixing glass and strain into a cocktail glass. Squeeze orange and lemon zest twists over the drink's surface. Garnish with both zest twists.

* The Bitter Truth Pimento dram is an allspice-flavoured liqueur. Substitute homemade allspice dram (recipes abound online).
** Honey mix: mix and heat equal parts Alberta honey (preferably wildflower honey) and water, stirring until dissolved. Cool.

Second Place, Non-alcoholic Category: Rebel-Nog

Jasper Place Culinary Arts entry video

1 glass
1 scoop of ice
1 shot chokecherry syrup
Top up with eggnog
Finish with ginger whipped cream

Eggnog
6 large eggs
2 yolks
1/2 cup
1/4 teaspoon salt
4 cups whole milk
1/4th vanilla bean, split
1/2 teaspoon grated fresh nutmeg

Combine eggs and 1/2 of the sugar into a bowl. Heat milk, other half of sugar and vanilla bean in sauce pan till sugar has dissolved. Whisk eggs and sugar while slowly pouring the hot milk mixture in a steady stream into the bowl. Place bowl on a bain-marie and stir mixture over medium heat until it coats the back of a spoon. Remove split vanilla pod and add grated nutmeg.

Chokecherry Syrup
4 cups of chokecherry juice
3 cups sugar
1/2 tsp almond extract

Place chokecherries in a pot, cover just barely with water, bring to a simmer till the berries are soft. Mash berries and strain through a cheese cloth, pressing to get the most out of your berries. Measure juice to sugar ratio.

Bring strained juice to boil, add sugar, bring back to boil and boil for 15 minutes, stirring occasionally, and finish with almond extract. Strain through cheesecloth again and pour hot mixture into sterilized bottles. Keep refrigerated.

Ginger Syrup
4 tbsp. grated ginger
200 grams sugar
100 grams water

Bring ginger, sugar and water to a boil. Strain and add a little lemon juice if needed to prevent re-crystallization.

Ginger Whipped Cream
1/4 cup heavy cream, whipped to soft peaks
2 tbsp. of ginger syrup (or to taste)
Grated nutmeg for garnish

For More Information

WinterCity Strategy

Telephone	780-496-3664
Email	wintercity@edmonton.ca