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‘Green Goblin’ wins Taste of Vail mix-off

Daily Staff Report
newsroom@vaildaily.com
Vail, CO Colorado
Kelly Liken, owner of Vail's restaurant Kelly Liken pours her Green Goblin cocktai,l which took first place in the judges cataegory of the Taste of Vail Bar Mix-off contest Friday at tthe Sonnenalp Resort in Vail.
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VAIL, Colorado ” “Green Goblin,” a drink created by Kelly Liken and Sarah John of Vail, Colorado’s restaurant Kelly Liken, won best cocktail Friday at this year’s Annual Bar Chef Mix-Off.

The “Green Goblin,” which took the Taste of Vail Mix-Off Cup is made from 10 Cane Rum, Grand Marnier and “Goblin Juice,” which consists of cucumber juice, mango puree, sugar, jalapenos, cilantro and lime juice (see accompanying recipe).

Second place was a tie between Jason Wilson at Vin 48 for “Pinker Ten” (10 Cane Rum, Grand Marnier infused simple syrup, muddled strawberries and mint, and pink sparkling Lambrusco) and Steve Bruce at Lodge at Vail for “Tropical Mountain Mojito” (10 Cane Rum, mint infused simple syrup, soda water and mango puree).



People’s choice was awarded to Vail Plaza, to bartenders Jim Lay, Carrie Trainor and Dave Page for the 10 Grand Mai-tini (10 Cane Rum, Grand Marnier, pineapple juice, passion fruit juice, red grape juice, fresh lime juice and simple syrup).

“I love rum and it was great to see so many of the participants incorporate it in their cocktails,” said Dan Dunn, author of the monthly “Imbiber” column for Playboy Magazine and one of the event’s judges. “Some drinks were spicy, some sweet; some, ideally, were both. It’s great to come to Vail and check out the local talent.”



Sponsors were 10 Cane Rum, Grand Marnier and Navan.


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