It’s a sobering fact - about 17,000 alcohol-related deaths occur on U.S. highways every year.
In Ohio, a driver is considered impaired with a blood alcohol level of .08 (it’s .02 for drivers under 21 and .04 for commercial drivers). As one might expect, a person’s BAC increases with each drink. The level is also affected by weight, gender, how fast drinks are consumed and the amount of food in a person’s stomach.
There are many myths about “getting sober fast” (like drinking a cup of black coffee), but in reality, nothing but time will make a person sober. The best thing to do if you’re enjoying “adult beverages” at your holiday celebration is to appoint a designated driver.
To help promote responsible drinking over the holiday season, AAA Northwest Ohio once again held its 11th Annual Non-Alcoholic Holiday Drink Recipe Contest, looking for recipes that designated drivers and others who don’t choose to drink alcohol can enjoy at holiday celebrations.
Eight finalists participated in this year’s contest, held Oct. 11 AAA Northwest Ohio’s Main Office. They came, recipes in hand and ready to concoct their special non-alcoholic beverages.
The finalists were chosen from the nearly 40 submitted entries by a panel of three judges that included Officer John Munch of the Sylvania Township Police Department; Mary Beth Zolik, of 101.5 The River; and Chef Marcel Hesseling, of Chef Marcel Fine Catering. The drinks were critiqued on taste, ease of preparation, appearance and widespread appeal.
Among the winners were Emily Dye, first place, Eerie Witch’s Brew; Sherry Lauer, second place; and Janet Doyle, third place (Turtle Cappuccino).
Why not try one of the recipes at your upcoming holiday celebration or family gathering?
By Sherry Lauer
2 teaspoons of sugar
2 tablespoons of milk
4 tablespoons of vanilla ice cream
2 tablespoons of peppermint candies
2 tablespoons of chocolate syrup
Place all ingredients in a blender and blend until smooth. Pour into a cocktail glass, add a straw and serve.
By Janet Doyle
2 cups of chilled Lipton Vanilla Caramel Truffle tea
½ cup of marshmallow whipped topping.
4 ounces of coffee yogurt
6 ounces of Southern Butter Pecan Coffee Delight
1 teaspoon of pecan flavoring
1 teaspoon of chocolate syrup
1 teaspoon of caramel syrup
Mix all ingredients in a blender. Pour into serving glasses. Garnish with chocolate syrup and chocolate savings. Makes four eight-ounce servings.
By Beckie Sebring-Huerta
¼ teaspoon of celery salt
1 11-1/2 ounce can of V-8 juice
1 tablespoon of lemon juice
1 11-1/2 ounce can of tomato juice
½ teaspoon of hot sauce
1 tablespoon of Worcestershire sauce
¼ teaspoon of black pepper
¼ teaspoon of Lowry’s Seasoned Salt
Mix ingredients and chill. Serve garnished with a celery stalk. Makes three to four servings.
See more recipes in AAA’s full-color recipe book, available at AAA Northwest Ohio branch offices, ProMedica hospitals and area restaurants. Learn more at aaa.com.