Down the Hatch: MIX

The winning cocktails of Philbrook MIX

I had the distinct pleasure of being one of three judges at Philbrook’s MIX cocktail competition on August 26, alongside Andrew Saliga, local cocktail blogger at The Humble Garnish, and Paul Clarke, executive editor of Imbibe. Winners of both the “Judges’ Choice” and “People’s Choice” awards were great selections, as were the other worthy 13 competitors. Below are the winning bartenders’ recipes and comments on their drinks and the night. 

#moneyshot
Ryan Stack | Prairie Brewpub 
(Judges’ Choice award)

3 oz Prairie Money Shot Strawberry Sour beer
1 oz Hanson Organic Vodka (Stack’s was aged in a barrel that had previously aged an Aviation cocktail. “Because,” in his words, “why not?!”)
¹/4 oz demerara syrup
3 drops Bittermens Tiki Bitters
Pinch of cinnamon 
3 strawberries
6 mint leaves

Muddle the strawberries and mint leaves in a shaker, then combine all other ingredients in the shaker and shake with ice. Double strain into a tulip glass. Garnish with orange oil and the top of a mint sprig.

“When I found out that I was accepted into MIX again this year,” said Stack, “I right away knew that it had to be a beer cocktail, because, well, brewpub. I think the highlight of the night was when Paul Clarke came back over to my table and said, ‘Thank you! That was fucking delicious!’”

POTUS (Punch Of The United States)
Chris Armstrong | Arnie’s Bar
(People’s Choice award)

4 parts red wine
1 part mixed fruit juices – orange, cherry, and apple 
1 part Monkey Shoulder Blended Malt Scotch Whisky
1 part brandy
½ part vodka
½ part gin
Cinnamon
Sugar
Salt
Orange slice

Mix cinnamon, sugar, and a little salt in a saucer to garnish the glass rim. Wet the glass rim and dip in mixture. Serve the punch over ice and garnish with a fresh orange slice.

This drink is best made in large batches, as for a party. “Like chili,” said Armstrong, “it gets better over night. Throw some fruit in there, too.” 

“I wanted to take a traditional summer drink and make it warmer and fuzzier and leaning towards fall, but not totally giving up summer,” said Armstrong. “The competition this year was stiff. I had no idea we’d get it. We were really surprised. But it was drinkable, approachable, and nothing too complex.”

In “Down the Hatch,” assistant editor Liz Blood offers a look inside Tulsa’s many bars, pubs, saloons and gin joints. Send suggestions for future columns to liz@langdonpublishing.com or @lizblood on Twitter. For another sip, read Liz's article on Albert G's Bar & Q.