Official Timbers 2015 Mocktail Recipes - KPTV - FOX 12

Official Timbers 2015 Mocktail Recipes

Help us choose the official mocktail of the Portland Timbers 2015 season. Vote for your favorite mocktail recipe from the twelve listed below, and be entered for a chance to win a Portland Timbers signed jersey and four tickets to their last home match on Oct. 17th.  

A mock cocktail, non-alcoholic cocktail, or a mixed drink that does not contain alcohol.

The top three mocktail recipes with the most votes will move to the final round. The mocktail winner will be chosen by a panel of judges at a Timbers viewing party at Rose & Thistle Pub on October 25th when they play FC Dallas. Help cheer on the Timbers and your favorite mocktail. Click here to vote and enter. (contest ends October 12, 2014)

Look for the winning mocktail at all 2015 Cascadia home matches.

Live 100%. Drink responsibly from el Jimador.


 1) If A Tree Falls...
Michael R. of Driftwood Room

The basic recipe for a 3 quart batch which will make 3 gallons of the drink
1 quart of blackberries by volume
4 cups of sugar
12 oz of balsamic vinegar
20 oz of apple cider vinegar
1/4 oz (by weight) of Douglas Fir needles roughly chopped
Club Soda
Douglas Fir Sprigs (Optional)

This is a bulk shrub recipe so you can make it in large batches, in advance, and it stores for a very long time (I have one that is 7 months old). Place the blackberries, Douglas Fir and sugar in a 2 gallon container. Let it sit for 24 hours, stirring occasionally. After 24 hours add the vinegars and stir until sugar is dissolved. Strain the mixture out making sure to get the juice out of the berries. Serve over ice with a 3 to 1 ratio of soda water to shrub. Garnish with a Douglas Fir sprig if you like. You'll love this drink so much you'll get a woody.

2) Multnomah Mule
Chino L. of Departure Restaurant and Lounge
5 oz ginger beer
1 oz lime juice
1 oz blackberry syrup
2 dashes aromatic bitters
Combine all ingredients in a serving glass over ice, stir and then serve. Garnish with a lime wedge and/or a blackberry if desired. Cheers!

3) Providence Park's Passion Punch
Ray M. of The Liquor Store Gallery

Passion Fruit Syrup (Torani or Monin, $4 - $7 750l)
Pineapple juice
Soda water

Big Smile!


1/2 oz Passion Fruit Syrup (Torani or Monin, $6 for 750l)
2 oz pineapple juice
Fill with soda water
Float of grenadine

Add Smile!

drink 4) Big Raz Daddy
Jon G. of Interurban

Cranberry Juice
Lime Juice
Ginger Beer
Raspberry/Mint Simple syrup
Vanilla Bitters


For the simple (only "complex" part)
1/2 cup sugar
1/2 cup water
12 ounces fresh Oregon raspberries
.75 ounce mint leaves

Place all ingredients in a saucepan at medium-high heat. Smash the berries until they lose their form. Bring to a full boil. Reduce heat to medium and stir constantly. Cook for 8 minutes. Remove from heat and strain. Let cool before using.

Drink Construction:
In a shaker:
1.5 oz Cranberry
.5 oz lime
1 oz rasp/mint simple
2 dashes vanilla bitters

Shake with ice, strain into iced collins, top with ginger beer and garnish with mint/lime wheel

drink 5) Quiver to me Timbers
Jake B. of The Davis in Eugene

1 oz fresh lime juice
3/4 oz ginger syrup (easy instructions below)
3-4 cucumber wheels
pinch of mint leaves (5-7 depending on size)
1 jalapeno ring (deseeded)
2 dashes angostura bitters
soda water


Take a mixing tin and add lime juice with the cucumber wheels, mint and jalapeno ring and gently muddle all together (you can always use a wooden spoon for this). Add the angostura bitters and ginger syrup and shake briefly with ice for 8-10 seconds. Either double strain or dump ingredients (according to preference) into an ice filled collins or pint glass and top with soda water (or sparkling water if you're fancy). Garnish drink with a cucumber wheel and a jalapeno ring attached together with a tuft of mint (simply poke a small hole in the center of the cucumber wheel, place the open part of the jalapeno ring around that and stick the stem of the mint through the cucumber wheel so the tuft of the leaves stand up on the surface of the drink and it holds all three together.

ginger syrup- take 1 cup hot water, 1 cup sugar and 1 cup peeled ginger pieces in a blender and blend until mixture looks like a puree and sugar is dissolved. Let stand for 10-15 mints and strain clumps of ginger out of syrup and bottle for refrigeration.

Al ingredients should be pretty common at most bars with mojitos, jalapeno margaritas and side salads hosting the muddled ingredients. The color is perfect for the Timbers and its super easy to make for even the most amateur enthusiasts. Plus you can add gin, vodka or tequila and make a tasty adult beverage. Cheers!

6) Sarah Swizzle
Jennifer H.

6oz. club soda
2oz. Raft Hibiscus Lavender Syrup (a Portland producer)
lime/lime twist for garnish

Fill glass with soda. Pour in syrup.

7) Soccer City Raspberry Lemonade
Holly A. of The Hidden East
1 oz lemon juice
1 oz simple syrup
6-8 mint leaves
4-6 oz club soda
1 oz raspberry puree
Combine lemon juice, simple syrup, and mint in a shaker tin, add ice and shave vigorously. Fill 16 oz cup with ice and strain contents of shaker tin over the ice. Add club soda until the cup is almost full then top with a "float" of raspberry puree. Garnish with lemon and a mint sprig

drink 8) Pepino Cooler
Laura L. of St. Jack

2 oz Fresh Cucumber Syrup
2 oz Fresh squeezed lime juice
about 3 oz soda water

Cucumber wheel with 1 slit, perched on the glass
2 short straws


Combine all ingredients over ice in a 10 oz rocks glass, adding soda last. Insert straws and garnish with a slit cucumber wheel on the rim of the glass.

Fresh Cucumber Syrup:
1. Peel cucumbers completely & cut into 3-4 inch rounds that will fit into an extractor
2. Extract cucumber juice with a juice extractor
3. Strain juice through a chinois or fine mesh strainer
4. Weigh juice in grams(1 large cucumber yields approx 200g juice)
5. Weigh an equal amount of white sugar in grams
6. Combine juice and sugar together in a saucepan over low heat. Stir constantly just until sugar melts with the cucumber juice. Do not allow the syrup to reach over 100 degrees F.
7. Store in a clean airtight container in the refrigerator.


drink 9) The Timber Tantrum
Ryan V. of Clark Lewis

0.5 oz. RAFT Smoked Tea Vanilla Syrup (a locally produced and distributed syrup soda base)
2 oz. lemonade
.25 oz. B.G. Reynolds Hibiscus Grenadine ( a locally distributed, natural, small batch syrup)
soda water (approx. 2 oz.)


Ingredients, (minus the soda water), can be built in an iced shaking tin, or mixing glass, shaken, then strained into an iced 12oz. collins glass, or similar beverage ware. Finished with soda and garnished with a cherry.


Ingredients, (minus soda water), can be combined in bulk, stirred, or blended, poured over iced 12oz. glassware, topped with soda and garnished with a cherry. Kegging, or utilization of a soda siphon are both applicable as well.


drink 10) The Hat Trick
Sierra K. of Pope house bourbon bar & Hale Pele tiki bar

1 oz ginger syrup
1 oz lemon juice
2 tbl sp mint leaves
12 oz club soda

Put mint leaves in cup
Add ginger syrup
Add lemon juice
Add ice and shake
Top w soda water
Ginger syrup recipe:
1 cup brown sugar 1 cup white 1/2 fresh ginger root chopped 1/4 cup candied ginger. Add ingredients to 2.5 cup of hot water. Cook until sugars dissolve. Let cool and strain before use.

11) Pure Gold
Lydia R. of Pure Simple Juice

6 oz plum juice (preferably fresh)
1 tbsp grade b maple syrup
8 cilantro leaves
4 ice cubes
Canning jar with lid

Put everything into a canning jar with the lid on, and shake real' hard.
Take the lid off, put a straw in it, and sip.
Or strain into a chilled cocktail glass and garnish with a leaf of cilantro.

12) Triage
Dustin K. of Central SE

1oz lemon
1oz honey syrup 2:1
1oz ginger syrup
Shaken served on ice with soda
4-5 dashes of angostura and a lemon express on the top

Combine all ingredients and shake. Top with Soda water.
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