After five months of cocktail chemistry and mixology madness, the Midnight Cocktail Challenge has finally come to an end. Let’s take a look at our five finalists as our head judge is testing each creation.
February Winner: Suzanne from Apex and her Benton Fraser’s Day Off
1 oz Pendleton Midnight Whisky
1 oz ginger shrub (recipe below)
Juice of 1/2 a clementine or mandarin orange
3 drops Bittercube Cherry Bark Vanilla Bitters
Club soda
Ice cubes
(Borage flowers optional)
Shake first four ingredients in a mason jar or cocktail shaker. Pour over ice cubes and top with club soda. Ginger Shrub – 2/3 cup fresh ginger, peeled and sliced – 1 cup cider vinegar – 2/3 cup granulated sugar. Stir the ginger, vinegar and sugar in a small saucepan over medium-high heat until the liquid starts to simmer. Immediately remove from heat and let cool completely. Pour into a mason jar and let sit at room temperature for 24 hours. Strain out the ginger in a mesh colander and refrigerate the liquid. Makes approximately 1 1/2 cups.
March Winner: Jason from Carlsbad and his Pecos River Sunset
1.5 oz Pendleton Midnight
1.5 oz Disaronno
3 Frozen Rocks
1 Rocks Glass
Put frozen rocks in rocks glass. Pour Pendleton Midnight and Disaronno over the rocks. Swirl around and enjoy!
April Winner: Steve from Brookfield and his Huckleberry Midnight
1 oz Pendleton Midnight 
1 oz 44 North Vodka muddled with fresh huckleberries
White grape juice
Juice of 1/2 a lime
Sprite
Mix first four ingredients in a cocktail shaker and shake to combine. Top it off with a splash of Sprite.
May Winner: Anita from Fort Lauderdale and her Velvet Couch
2 oz Pendleton Midnight 
1 oz Fresh lemon juice
1 oz Simple Syrup
0.25 oz Foro Amaro Speciale
1 dash Aztec Chocolate Bitters
2 dashes Angostura Bitters
2 mint leaves
Egg Whites
Dry-shake the mix ( Pendleton Midnight, lemon juice, simple syrup, bitters, mint and egg whites) first before adding ice (once ice is added the cold mix won’t foam up as well). Add ice, and shake thoroughly a second time. Strain the mix to a frosted glass. Float layer of Foro Amaro Speciale and Angostura on top.
June Winner: Joe from Portland and his Midnight in the Neighbor-Hood, an homage to Hood River
1.5 oz Pendleton Midnight
1 oz Imbue Pedal and Thorn Aperitif Wine
0.5 oz Clear Creek Kirschwasser Cherry Brandy
0.25 oz pFriem IPA syrup (1:1 ratio)
2 dashes of Peychaud’s bitters.
Mix ingredients, add ice, stir for 15 seconds. Express orange oil and garnish with orange peel on the rim.
Such variety, such creativity! Which cocktail are you pulling for? Check out all of the wonderful recipes entered in the Midnight Cocktail Challenge at http://www.midnightcocktailchallenge.com
Stay tuned for the reveal of the grand prize winner, coming soon!
