While you’re planning your Devour night out, why not pair it with one of these cocktails!

Bourbon Category Winner

BOURBON: Woodford Reserve

Enter the Dragon by Whitney Knutsen at Peterson's Restaurant

  • Egg Coupe
  • 2 oz Woodford Reserve Bourbon
  • 1 oz Fresh Lemon Juice
  • .75 oz Dragon Fruit Yerba Mate Syrup*
  • .25 oz Passion Fruit Liqueur
  • 2 dash Cardamom Bitters
  • 2 drops Tiki Bitters

*Dragon Fruit Yerba Mate Syrup:

  • 1 Tbsp Dragon Fruit Powder
  • 4 Yerba Mate Teabags
  • 1/2 cup Cane Sugar
  • 1/2 cup boiling water

Boil water and steep teabags for 3 mins. Stir in sugar and dragon fruit powder. Strain. Combine all ingredients into cocktail tin and shake with ice. Shake and strain into egg coupe, served up. Garnish with dragon fruit slice.

BOURBON: Woodford Reserve

Geraldine's Old, Old Fashioned by Johnny Martinez at Geraldine's Supper Club & Lounge

  • Old Fashioned Glass
  • 2oz. pour Woodford Reserve Bourbon
  • 1 teaspoon House-made Turbinado sugar simple syrup
  • 2 dashes ea. of Angostura Aromatic and Orange Bitters
  • 1 large ice cube
  • 1 split orange peel(twisted and dropped)
  • 1 House-candied Bing Cherry
  • 1 Rock Candy stir-stick.

Begin with simple syrup, add bitters dashes and stir for 1 minute. Add ice cube, add bourbon and again stir for 1 minute. Twist, rim, and drop orange peel, drop candied cherry, add rock candy stir stick and serve.

BOURBON: Woodford Reserve

Velvet Foster by Justin Lewis at Livery (Noblesville)

  • Old fashioned
  • 2oz Peanut butter infused Woodford
  • 0.5oz Banana dem simp
  • 2 dashes Choco bitters
  • 1 dash orange bitters
  • Garnish: Caramelized bananas

Add all ingredients (except caramelized bananas) to mixing glass. Stir and double strain into old fashioned glass. Add large ice cube and garnish with skewered caramelized bananas

BOURBON: Woodford Reserve

Kiya's Old Fashioned by Kiya Moon at HC Tavern + Kitchen

  • Rocks Glass
  • 2 oz Woodford
  • .5 oz simple syrup
  • 1 bar spoon of Luxardo cherry juice
  • 1 orange slice
  • 1 orange peel and 1 luxardo cherry for garnish

Muddle the orange slice, luxardo syrup and simple. Add ice and stir 30 times. Strain over an ice sphere and garnish with an orange peel and luxardo cherry.

BOURBON: Woodford Reserve

woodn't it be bananas by Jay Leonard at Union 50

  • Coupe Glass
  • 1.75 oz woodford reserve
  • .75 oz Tempus Fugit Banana Liqour
  • scant .5 oz honey syrup
  • 1 oz lemon/lime juice
  • 7 drops elemuke tiki bitters
  • topped with house banana pineapple foam

Combine all ingredients except for foam in a shaker tin and shake. Double strain into a coupe. Top with foam from ISI and Dehydrated banana chip garnish.

Tequila Category Winner

Overall Winner - Official Cocktail of Devour Indy Summerfest

TEQUILA: Partida

Marble Staircase by Alyssa Atwell at Modita

  • Coupe Glass
  • 1.5 oz Coconut milk infused Partida Reposado
  • .5 oz Rayu Mezcal
  • .75 oz Curry Ginger Syrup
  • 1 oz Lemon juice
  • 1 dropper Umami bitters

All ingredients added to shaker, shaken and double strained into a coupe. Garnish with edible flower.

Curry Ginger syrup is made with equal parts sugar, ginger and water. Curry powder is added 45 min into cooking and cooked for an additional 15 min then strained off.

Mix 1 750 ml bottle Partida Reposado with 1 can sweetended condensed coconut milk, mix and strain off.

TEQUILA: Partida

Pickled Pleasure by Barbie Gale at Harry & Izzy's Downtown

  • Highball Glass
  • 1 1/2 oz Partida Blanco
  • 2 oz House Sour mix
  • 3/4 oz pickle simple syrup

Add ingredients to a mixing glass with ice and shake. Pour over fresh ice into a highball glass that is rimmed with half cayenne pepper and kosher salt. Garnish with a pickle spear and lime.

TEQUILA: Partida

Campania Sunrise by Brando Snider at Sangiovese Ristorante Fishers District

  • Coupe Glass
  • 1.5oz vanilla infused partida vodka
  • .25oz limoncello
  • .25oz lemon juice
  • .5oz simple syrup
  • 1.25oz egg white
  • .5oz lemon curd
  • Garnished with whipped cream ball and lemon cookie crumbles

Put all ingredients into martini shaker, stir to break down lemon curd then add ice and shake vigorously. Double stain into coupe glass, top off with whipped cream and cookie crumbles.

TEQUILA: Partida

The FINEapple by Chelsea Peterson at HC Tavern + Kitchen

  • Highball Glass
  • 1.5 oz Partida Blanco
  • 1 oz Pineapple Citronge
  • 1 oz house made sour mix
  • .75 oz pineapple juice
  • Half slice jalapeno
  • Q Ginger Beer
  • Tajin spiced rim

Muddle jalapeno and sour in a mixing glass. Add the remaining ingredients (except ginger beer and tajin) and dry shake. Strain into a half Tajin rimmed highball glass over ice. Top with ginger beer.

TEQUILA: Partida

The dragon heart by Jonathan Aguilar at Tony’s steak and Seafood

  • Couple Glass
  • 1.5oz partida reposado
  • 3/4 tempus de violet liquor
  • 1oz prickly pear dragon fruit infused syrup
  • 1oz fresh lime
  • 1oz garbanzo juice
  • Hibiscus bitters

Muddled fresh dragon fruit in the shaker put all ingredients together shaker all together single strain into a couple glass finish with a garnish of of dragon fruit and hibiscus bitters

TEQUILA: Partida

El Mico de la Selva by Nate Pea at Peterson's Restaurant

  • Highball Glass
  • 1.5 oz Partida Tequila
  • .5 oz Mezcal
  • .75 oz Fresh Lime
  • .5 oz Orgeat
  • .25 oz Banana Liqueur
  • 1/2 fresh Banana

Blend all ingredients in Vitamix (no ice) until frothy. Pour over ice chips in highball glass. Garnish with sprinkle of nutmeg.

Vodka Category Winner

VODKA: Absolut

Flappers Delight by Chelsey Ludy at Peterson's Restaurant

  • Egg Coupe
  • 1.5 oz Absolut
  • .5 oz Fresh Lemon Juice
  • .75 oz Strawberry-Mint Syrup
  • 1 drop Rosewater
  • Champagne Float

Combine Absolut, Lemon, Syrup & Rosewater into cocktail tin with ice. Shake and strain into egg coupe, served up. Top with Champagne. Garnish with rose petal.

VODKA: Absolut

My Beautiful Wife, MELONia by Alyvia Cain at Nesso

  • Collins Glass
  • 1.5 oz Absolut Vodka
  • .5 oz Cocchi Rosa
  • .5 oz Giffard Banana Liqueur
  • 1 oz Cantaloupe-Mint Syrup
  • .75 oz Grapefruit Juice
  • .75 oz Lemon Juice

Add all ingredients to shaker, add ice, shake, double strain over ice into collins glass, garnish with mint sprig.

VODKA: Absolut

Bananatini Split by Anastasia Wilson at Severin Bar

  • Coupe Glass
  • 1.5oz Absolut Vanilla
  • 1.25oz Cream
  • .5oz Licor 43
  • .5oz Frangelico
  • .75oz Strawberry Preserves
  • .5oz Banana Preserves

Pour ingredients over ice in shaker, shake twice, strain into coupe glass. Garnish glass rim with chocolate syrup, chopped peanuts, and a frozen chocolate-covered banana slice, floating garnish of whipped cream dollop and maraschino cherry. Enjoy the delight!

VODKA: Absolut

Absolutely Pearfect by Brigitte Swartwood at HC Tavern + Kitchen

  • Highball Glass
  • 2 oz Absolut Pear Elderflower
  • .5 oz Elderflower liqueur
  • .5 oz Lemon juice
  • .5 oz pear juice
  • 5 mint leaves
  • Q Club Soda
  • 1 lemon wheel for garnish

Add all ingredients except club soda to a mixing glass with ice. Shake vigorously. Pour everything into a highball glass. Top with Q Club Soda and garnish with a lemon wheel.

VODKA: Absolut

24K by Lauren Mull at Harry & Izzy's Downtown

  • Martini Glass
  • 1 oz Absolut
  • .75 oz Godiva White
  • .75 oz Creme de Cacao white
  • .5 oz Galliano
  • .5 oz Simple Syrup
  • Splash heavy cream
  • Gold flakes, to garnish

Add all ingredients to a mixing glass with ice. Shake vigorously. Strain into a chilled martini glass and garnish with gold flakes

VODKA: Absolut

Pro-Vodka-Div by Logan Roddy at Tonys of indianapolis

  • Collins Glass
  • 1.5 oz absolut
  • 1oz passion fruit syrup
  • 3/4 oz luxardo bitter bianco
  • 1oz lemon juice
  • 1oz muddled blueberries


VODKA: Absolut

Boone Baby! by Marley Boone at HC Tavern + Kitchen

  • Highball Glass
  • 2 oz Absolut Citron
  • .5 oz simple syrup
  • .5 oz lemon juice
  • .75 oz pineapple juice
  • .25 oz Real passion fruit syrup
  • 1 slice jalapeno
  • 2 strawberries

Muddle jalapeno and strawberries in a mixing glass. Add remaining ingredients and ice. Shake vigorously. Strain over fresh ice into a highball glass. Garnish with a lemon peel.

Whiskey Category Winner

WHISKEY: Skrewball Peanut Butter Whiskey

The Screwed Up Float by Emily Jordan at Traderspoint Creamery

  • Martini Glass
  • 2 oz. Screwball
  • .5 oz. Amaretto Liqueur
  • .5 oz. Fair Cacao Liqueur
  • 2 oz. Scoop of Traderspoint Creamery chocolate ice cream.

Combine Screwball, Amaretto and Fair Cacao Liqueur and shake over ice. Dip martini glass rim with house made chocolate sauce and coat with powdered peanut butter/sugar/salt mixture. Place scoop of chocolate ice cream in glass, pour combined liquor over ice cream.