A winner was recently crowned in our inagural About magazine Signature Drink Competition. Meet mixologist Ellie Bruckner and her now-famous Moo Moo Tea.

It arrived one night, seemingly from nowhere. It dazzled, delighted, then disappeared. Back to where it came from — the ether.

It was a star drink, with the potential, perhaps, to sidle up alongside the White Russian, the Cosmopolitan, the Bloody Mary, as a mainstay on bar menus the world over.

It was the Chaia Pet, and the lucky few who had it one night about five years ago said it tasted like Christmas, according to the drink’s medium, then-Luna bartender and server Ellie Bruckner, of Perry Township.

But out of retirement the drink came, inspired by About magazine’s Signature Drink Competition. It was still chai tea, Bailey’s and vanilla vodka. But it needed a new name, because that original name was “dumb,” said Bruckner, an assistant manager at a local restaurant.

What to call it… What to call it… Bruckner was inspired by an “I Love Lucy” episode. An alien costume needed an explanation: “It’s a moo moo. It’s a moo moo. It’s a moo moo,” Lucy assured the scared assemblage atop the Empire State Building.

The drink became Moo Moo Tea.

The drink judges, on a recent sunny afternoon, were impressed.

Judge Todd Vaughn, of Maize Valley Market and Winery, said it could fit in quite well on any bar’s menu.

“I couldn’t believe it,” said Bruckner, a week-plus after the results were announced. “I mean, I never win anything.”

MOO MOO TEA

By Ellen Bruckner, Massillon
 1 oz. vanilla Stoli vodka
 3 oz. Bailey’s Irish Crème
 1 oz. chai tea concentrate
Type of drink: After-dinner drink
Type of glass: Martini
Preparation: Shaker. Shake vigorously with ice. Strain into chilled-until-frosty martini glass. Garnish with a vanilla bean or nutmeg dusting (if vanilla bean is unavailable).

BIRTHDAY CAKE MARTINI

By Keith Joy, Canal Fulton
Vodka, vanilla (1 part)
Ginger ale (3 parts)
151 rum (1 part)
Type of drink: After-dinner drink
Type of Glass: Martini
Preparation: Built in glass. Pour one part vanilla vodka in glass followed by three parts ginger ale. Float approximately one ounce of 151 rum. Light on fire and serve.
NOTE: Allow flame to burn out, and swirl drink to ensure extinguished flame, prior to drinking.

CLAMMY BLOODY MARY

By Bruce Mize, North Canton
2 oz. gin or vodka
4 oz. Clamato juice
2 oz. sweetened lime juice
5 drops Worchestershire
Dash celery salt
Dash pepper
1-2 drops Tabasco sauce
Type of drink: Morning eye-opener
Type of Glass: Tall water glass
Preparation: Built in glass. Place ingredients in glass in order above. Stir vigorously. Ad ice and garnish with a slice of lime.

BAKED APPLE

By Moe Shaheen, Canton
2 oz. Apple Pucker
1 oz. vodka
Cinnamon Schnapps to taste
Triple sec to taste
Type of drink: After-dinner drink
Type of Glass: Frozen martini glass
Preparation: Shaker. Combine all ingredients in shaker glass, add ice and strain into frozen martini glass. Garnish with a slice of Red Delicious and Granny Smith Apples.

RUBY RED GRAPEFRUIT MARGARITA

By Cara Beisert, North Canton
16 oz. Ruby Red Grapefruit Juice
4 shots Jose Cuervo Gold tequila
1 shot triple sec
Squeeze of fresh lime juice
Sugar for rim
Type of drink: Pre-dinner or frozen
Preparation: Shaker. Rim margarita glass with superfine sugar. Combine first four ingredients in a cocktail shaker with crushed ice and shake until well mixed. Strain into sugar rimmed glass and garnish with a grapefruit section.