2026 Culinary Competition Chef
Mocktail Collection

PASSION FRUIT MOJITO
by Chef Joseph Calderon Felix

A punchy, tropical twist on the classic highball, powered by bright passion fruit and essential citrus oils.

• Yield: 1 Serving (Approx. 3.5 oz pour / Scalable to 3 oz tasting pour)

Ingredients

• ½ tsp Granulated sugar

• 3 Fresh mint leaves

• 0.75 oz (1.5 Tbsp) Passion fruit purée

• 1 oz Simple syrup

• 1.75 oz Simply Limeade

• Ice for shaking and serving

Instructions

1. In a shaker or mixing glass, combine the granulated sugar and fresh mint leaves. Gently muddle to bruise the leaves and express the oils into the sugar grains.

2. Add the passion fruit purée, simple syrup, and limeade.

3. Fill the shaker with ice and shake vigorously for 8–10 seconds to thoroughly blend the fruit purée and chill.

4. Strain into a glass over fresh ice.

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SPARKLING PEACH
by Chef Jason Cecala

Bright stone fruit balanced by crisp citrus and a gentle, warming ginger effervescence.

• Yield: 1 Serving (Approx. 6.5–8.5 oz standard pour / Scalable to 3 oz tasting pour)

Ingredients

• 2 oz Peach juice (or peach nectar / peach purée)

• ½ oz Fresh lemon juice

• 4 to 6 oz Ginger ale (or club soda for a lighter, crisper finish)

• Ice for shaking and serving

Instructions

1. In a cocktail shaker filled with ice, combine the peach juice and fresh lemon juice.

2. Shake vigorously for 10 seconds to thoroughly chill and aerate the blend.

3. Strain into a serving glass filled with fresh ice.

4. Top with 4 to 6 oz chilled ginger ale (or club soda).

5. Gently stir once from the bottom up to marry the flavors without losing carbonation.

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PEACH  WATERMELON MINT SPARKLING LEMONADE 
by Chef Jasmine Kirk

Chef Jasmine Kirk

A thirst-quenching layered refresher blending sweet melon, ripe peach, and brisk herbal mint.

• Yield: 1 Serving (3 oz tasting portion / Scalable to 8 oz full pour)

Ingredients

• 0.75 oz Peach & watermelon syrup blend (equal parts)

• 0.75 oz Fresh lemon juice

• 0.25 oz Mint-infused simple syrup

• 0.5 oz Cold filtered water

• 0.75 oz Chilled club soda

• Ice for mixing and serving

Garnish

• Fresh peach slice or wedge

• Fresh watermelon cube

• Fresh lemon wheel

• Fresh mint leaf

Instructions

1. In a mixing glass or shaker filled with ice, combine the peach-watermelon syrup mix, fresh lemon juice, mint simple syrup, and cold filtered water.

2. Stir gently until well integrated and thoroughly chilled.

3. Strain into a serving glass over fresh ice and top with chilled club soda just prior to serving.

4. Garnish with fresh peach and watermelon pieces, a lemon wheel, and a sprig of fresh mint.

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MOCK MINT JULEP by Chef Theo Nichols

A deeply aromatic, southern-inspired cooler utilizing strong black tea tannins to deliver authentic body and bite.

• Yield: 1 Serving (3 oz tasting pour)

Ingredients

• 1 oz Strong black tea (steep 1 tea bag in 2 oz boiling water for 8 minutes, then chill)

• 1.5 oz Ginger ale

• ¼ oz Simple syrup

• ¼ oz Fresh lemon juice

• 4 to 6 Fresh mint leaves

• Crushed ice

Garnish

• Fresh mint sprig

Instructions

1. In the bottom of a serving glass, gently muddle the mint leaves with the simple syrup to release the aromatic oils without shredding the greens.

2. Add the chilled black tea and fresh lemon juice.

3. Pack the glass with crushed ice.

4. Top with chilled ginger ale and stir gently once to lift the mint aromatics through the drink.

5. Slap a fresh mint sprig against your wrist to express its oils, tuck it into the crushed ice, and serve.

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THE RUBY 40 by Chef Stephanie Starege

A tart, celebratory ruby pour featuring spiced ginger, crimson botanicals, and shimmering gold luster.

• Yield: 1 Serving (3 oz tasting pour)

Ingredients

• 1 oz Concentrated chilled hibiscus tea (Steep 2 hibiscus tea bags in 8 oz boiling water for 8–10 minutes; strain and refrigerate until cold)

• ¾ oz 100% Pomegranate juice

• ¼ oz Fresh lime juice

• ¼ oz Ginger simple syrup (Simmer equal parts sugar and water with sliced ginger for 5 minutes, steep 10 minutes, strain, and chill)

• ¾ oz Chilled sparkling white grape juice

• Ice for shaking

Garnish

• Miniature dehydrated lime wheel

• Pinch of food-grade edible gold shimmer

Instructions

1. In a cocktail shaker filled with ice, combine the chilled hibiscus concentrate, pomegranate juice, fresh lime juice, and ginger syrup.

2. Shake briskly for 5–7 seconds to chill without over-diluting.

3. Strain into a chilled glass.

4. Top with chilled sparkling white grape juice and gently swirl in a tiny pinch of edible gold shimmer.

5. Float a dehydrated lime wheel on top to serve.

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UBE PURPLE VELVET by Chef Dustin Ward

An earthy, floral showstopper featuring rich tropical notes and a silky, cloud-like foam.

• Yield: 1 Serving (Approx. 6.75 oz full pour / Scalable to 3 oz tasting pour)

Ingredients

• 1 oz Ube syrup

• 1 oz Fresh pineapple juice (not canned)

• ½ oz Fresh lime juice

• ½ oz Coconut water

• ¼ oz Vanilla syrup

• 2 oz Chilled jasmine tea

• 5 drops Cocktail foamer

• 1½ oz Sparkling water

• Ice for shaking and serving

Garnish

• Dehydrated pineapple wheel

• Toasted coconut flakes

• Small fresh mint sprig

• Fresh lime zest

Instructions

1. In a cocktail shaker, combine the ube syrup, fresh pineapple juice, lime juice, coconut water, vanilla syrup, chilled jasmine tea, and cocktail foamer with ice.

2. Shake vigorously for 10–12 seconds (or dry shake first without ice, then hard shake with ice) to build a rich, velvety microfoam.

3. Double strain into a chilled glass over fresh ice.

4. Top gently with 1½ oz chilled sparkling water to lift the foam head.

5. Garnish with a dehydrated pineapple wheel, toasted coconut flakes, a slapped mint sprig, and a light dusting of fresh lime zest.