Apple Crème Cocktail Contest recipes

First prize:
James West from “Jeff’s Seafood in St. Albans”
“Mom’s Hot Apple Pie”
1 t. cinnamon
2 T granulated sugar
1.5 oz. Vermont Ice Apple Crème Liqueur
1 oz. Tuaca Liqueur
1/2 oz. Vermont Maple Syrup
8 oz. Vermont Apple Cider

Combine cinnamon and sugar and place in shallow plate. Using a 12 oz. Glass or mug with handle, wet rim of mug with cider and dredge in cinnamon/sugar to create a sugar rim. Combine Vermont Ice Apple Crème Liqueur, Tuaca Liqueur and Maple Syrup in mug and stir. Heat Vermont Apple cider and add to Liqueurs and maple syrup in Mug, garnish with fresh whipped Vermont Cream.

Second Prize:
Sam Fath from Toscano Café in Richmond
“Northern Comfort”
2.5 oz Vermont Ice Apple Crème Liqueur
1.0 oz Wistlepig Whiskey
0.5 oz Sapling Maple Liqueur
1 or 2 drops of Hot Damn Cinnamon Liqueur (can be omitted, very hot)

Shake ingredients over ice hard enough so that drink becomes slightly frothy. Strain into cocktail glass, garnish with fresh grated nutmeg or cinnamon.


Third prize:
Nicole Brock from Stowehof Inn
“Espresso Cream Martini”
1 part Vermont Ice Apple Crème Liqueur
1 part Pinnacle Whipped Cream Vodka, (For Local rendition replace with “Smuggler’s Notch Vodka”)
1 part Espresso
Shake with ice and serve in a Martini glass


Honorable mention for elaborate cocktails with the most Vermont products:

Steve Clokey from “Smuggler’s Notch Resort”
“Vermont Mud Slinger”
1 pint Ben & Jerry's "Dublin Mudslide" ice cream
2 cups crushed ice
1/2 cup Smugglers' Notch Vodka
1/2 cup Boyden Vermont Ice Apple Cream Liqueur
Lake Champlain Chocolate Milk Chocolate Shavings
Cabot Whipped Cream
Blend together until smooth and serve in 4 large goblet glasses. Top with Cabot whipped cream and generously sprinkle with Lake Champlain chocolate shavings. Enjoy!

Chef John from “The Store” in Waitsfield
“Frost on the Apple” an elaborate Granita Liqueur:
12 Oz. Vermont Ice – Apple Crème Liquor
Granita:
2 Cups Cold Hollow apple Cider
2 Each Star Anise
½ tsp Red Pepper Flakes
6Tbsp Pure Vermont Cooking Maple Syrup
¼ Cup Butterworks Farm Heavy Cream
Caramel Sauce:
1 Cup Light Brown Sugar
1 Cup Butterworks Farm Heavy Cream
¼ Cup Light Corn Syrup
Garnish:
8 Each Apple Rings, dried
3 Oz. Lake Champlain Chocolate – Grace Under Fire
½ tsp Vegetable Shortening, for glossiness (optional)

1. To make the Granita: Bring the apple cider to a simmer in a saucepan over low heat. Add the star anise, red pepper flakes and maple syrup; simmer 5 minutes. Remove from heat and let steep 10 minutes. Strain and cool to room temperature. Add heavy cream and mix well. Pour into an 8-inch cake pan and place in freezer. Once frozen, use a fork to break up the granite into pieces.

2. To make the Caramel Sauce: Combine the brown sugar, cream and light corn syrup in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook gently for 8-10 minutes until thickened. Remove from heat, stir well and cool.

3. To make the Garnish: Melt the chocolate and vegetable shortening in a double boiler over barely simmering water, stirring occasionally until melted and smooth. Cool slightly. Using scissors, cut a slit half way through the dried apple rings. Dip the outer edge of the apple ring in the chocolate, place on a sheet pan lined with wax paper and chill to harden chocolate.

4. To assemble: Using martini glasses, coat the rim of the glass with the caramel sauce. Place ½ cup shaved apple cider granite in glass and pour 1 ½ ounces of apple Crème Liquor over granite. Garnish with apple ring.

5. Note: Laughing Moon Caramel Sauce may be used instead of making caramel sauce.
Servings: 8