Nonalcoholic drinks for New Year's


After a month of experimenting, Sandra O'Brien successfully blended milk, cranberries and eggnog ice cream into a creamy drink called "Cranberry Nog."

The Chart House was one of nine Annapolis area restaurants

that participated in the challenge yesterday in the lobby of the Louis Goldstein Treasury Building, with state Comptroller Louis L. Goldstein himself playing host.

People packed the lobby, eagerly downing drink after drink, their chatter almost inaudible amid the whir of blenders mixing fruit, fudge, butter, milk, whipped cream and juice.

While O'Brien's Oyster Bar and Restaurant created the plain "Citrus Seltzer" of orange juice and lemon lime soda, most bartenders substituted calories for alcohol.

One example was "Irish Mocha-Cocoacino," concocted by Juan Alfredo's, a restaurant in the Marriott Waterfront in downtown Annapolis.

Included in the recipe is 1 gallon of milk, 2 pounds of chocolate and 1 quart of whipped cream.

The winner in the category of judge's favorite was the "Cranberry Nog" concocted by Ms. O'Brien, who works at Courtyard by Marriott, on Riva Road outside downtown Annapolis.

Mr. Soucy's "Mud Pie Shake" took first place for best cold drink. The pie is the dessert specialty at the Chart House. To make the drink, Mr. Soucy took his "world famous" mud pie, added milk and blended it into a rich cream. "It may be nonalcoholic, but it's not noncalorie," he said.

The winner for best hot drink was the "Steamboat Dock Buster" from the Steamboat Landing in Galesville. Named after an annual deck party called the "Dockbuster Brawl," it contains 1 pound of butter, sugar, eggs and whipped cream.

The main theme of these drinks, of course, is that they promote an alcohol-free celebration with which to ring in the New Year, a point brought home by Danny Fullerton, vice president and regional manager for Nationwide Insurance.

He reminded the audience that 34 percent of all traffic fatalities in Maryland last year involved alcohol. Though that was down from 55 percent in 1982, "there is still a long way to go," Mr. Fullterton said.

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