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

Vote for the People's Choice winner here.

1st Place Tie

VODKA: Absolut

Not Your Grandma's Cookies by Barbie Gale at Harry & Izzy's Downtown

  • 2oz Absolut
  • 1oz Skrewball
  • 1oz honey brown sugar simple
  • 2 heaping tablespoons whipped cream

Combine ingredients in a mixing glass with ice and shake. Strain into a chilled martini glass that has a squeeze of honey in the bottom. Garnish with whipped cream and a sprinkle of brown sugar.

1st Place Tie

WHISKEY: Skrewball Peanut Butter Whiskey

Hunka Burnin' Love by Brando Snider at Sangiovese Restaurant

  • 2 oz. skrewball
  • 1 oz. Blue Chair Bay Banana Rum Cream
  • .25 oz. Tuaca
  • .25 oz. Rum Chata
  • .5 oz Heavy Cream

Rim a martini glass with peanut butter and canolil crumbs, add a swirl of chocolate syrup to the martini glass. In a shaker, add 2 oz. screwball, 1 oz. blue chair bay banana rum cream, .25 oz. tuaca, .25 oz. rum chata, .5 oz. heavy cream. Shake and strain into the garnished martini glass. Add a banana slice for a garnish.

Honorable Mention

WHISKEY: Skrewball Peanut Butter Whiskey

Mistletoe Kiss by Lauren Mull at Harry & Izzy's Downtown

  • 1.5oz Skrewball
  • 1 oz Creme de Cocoa Lt
  • .25 oz Creme de Menthe
  • 1.5oz Eggnog

Add ingredients to a shaker with ice. Shake vigorously and strain into a chilled martini glass with a chocolate and peppermint candied rim.

WHISKEY: Skrewball Peanut Butter Whiskey

PB & Jolly by Amanda Duselis at Harry & Izzy's Downtown

  • 1.5oz Skrewball
  • 1oz Frangelico
  • .25 oz cream
  • Float of St. George Raspberry

Combine the Skrewball, Frangelico, and cream in a mixing glass with ice. Shake vigorously and strain into a chilled martini glass. Use the back of a long spoon to float the St. George on top.

TEQUILA: Partida

Pomegranate Tequilatini by Derrick Harris at Harry & Izzy's River's Edge

  • 1.5oz Partida Blanco
  • .5oz Naranja Orange Liqueur
  • 1oz Housemade Sour Mix
  • .75oz Pomegranate Juice
  • Orange and lime wedge

Muddle the orange and lime wedge in a mixing glass. Add the remaining ingredients and ice. Shake vigorously, strain into a chilled martini glass.

TEQUILA: Partida

Cafe con Tequila by Jen Plummer at Harry & Izzy's River's Edge

  • 1.5oz Partida Reposado
  • 2oz cold brew coffee
  • .5oz simple syrup
  • 3 dashes chocolate bitters
  • splash of cream
  • dash of cinnamon - garnish

Shake ingredients and serve over ice in a highball glass. Garnish with a dash of cinnamon.

TEQUILA: Partida

Partida Sunset by Donald Thorn at St. Elmo Steak House

  • 1.75oz Partida Blanco
  • .25oz Solerno Blood Orange Liqueur
  • 1.75oz Housemade Sour
  • .25oz St George Raspberry Liqueur
  • Splash Topo Chico

Add all ingredients (except Topo Chico) to mixing glass with ice and roll into highball. Top with Topo Chico.

TEQUILA: Partida

chocolate agava by Kenzi Replogle at The Melting Pot

  • 4oz melted white chocolate
  • 1.5oz Partida
  • .5oz crème de cacao
  • .25oz triple sec


BOURBON: Woodford Reserve

Kentucky Buzz by Kate Shipp at St. Elmo Steak House

  • 2oz Woodford Reserve
  • 1oz Frangelico
  • 1oz Kahlua
  • .5oz cream

Combine ingredients into a mixing glass. Stir. Pour into highball and serve.

BOURBON: Woodford Reserve

Winter Woodford Old Fashioned by Anthony Zrebiec at HC Tavern + Kitchen

  • 2.5oz Woodford Reserve
  • .5oz Winter Syrup (2c brown sugar, 1tsp each of cardamom, nutmeg, cinnamon, 2 cups of water)
  • 2 dashes Jerry Thomas bitters
  • Orange Wedge

Muddle the syrup with an orange wedge. Add bitters and Woodford. Stir. Strain into a rock glass over a large cube. Garnish with an orange peel.

VODKA: Absolut

Penelope's Potion by Justun Bonham at HC Tavern + Kitchen

  • 2oz Absolut
  • .75oz lemon juice
  • .75oz Vanilla cranberry simple
  • .5oz Domaine Canton ginger liqueur
  • 3 dashes Reagans orange bitters
  • 1 egg white

Pour all ingredients into a shaker tin, wet shake with ice for 10 seconds. Single strain back into small tin, dump ice and then dry shake for 10 seconds. Pour into a port wine glass and garnish with a lemon twist.

Vanilla cranberry Simple: 2cups cranberry juice, 2cups granulated sugar, 2tsp Madagascar Vanilla bean paste.

VODKA: Absolut

Spiced Vodka Old Fashioned by Amanda Britt at Harry & Izzy's River's Edge

  • 2oz Absolut
  • .75oz Spiced Simple
  • 2 dashes orange bitters

Muddle an orange, add ingredients and shake. Strain over a large cube in a rocks glass and garnish with an orange peel and luxardo cherry. Spiced simple syrup: Put in 1 cup measuring cup:
2 tsp cardamom
1/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground clove
Then fill the rest of the cup with sugar
+1 cup water

VODKA: Absolut

Red Over Heels by Chelsey Ludy at Peterson's Restaurant

  • 2.5oz Raspberry & Rosemary Infused Absolut Vodka*
  • .25 oz Cranberry Juice
  • .25 oz Triple Sec
  • .25 oz Lime

*Infuse Fresh Rosemary and Fresh Raspberries in vodka for 1 week before using" Add ingredients into shaker with ice. Shake and strain into chilled martini glass. Garnish with fresh rosemary sprig and fresh raspberry

VODKA: Absolut

Plot Twist by Whitney Knutsen at Peterson's Restaurant

  • 1.75 oz Absolut Vodka
  • 1.5 The Botanist Gin
  • .50 oz Luxardo Maraschino Liqueur
  • .50 oz Cointreau
  • 1 dash Orange Bitters
  • 1 dash Cherry Bitters

Add all ingredients into shake with ice and lemon twist. Shake and strain into coupe. Garnish with new lemon twist.