Taste and vote for Indiana's 2015 cocktail

It must be creative and practical. It must represent Indiana and its rich history. Let's be honest: It must be beyond delicious — smooth and flavorful.

Those were just some of the criteria the Indiana State Museum used to narrow down more than 25 entries for it's its Making Indiana's Cocktail Contest. The goal: to unofficially name Indiana's 2015 Cocktail.

The rules were simple. No homemade ingredients, but items that are easily available. Contestants could use no more than five ingredients, but it must include one of the required spirit brands: American Harvest, Knob Creek and Jack Daniel's.

Now three cocktails remain.

The bartenders that created them are Ryan Puckett, The Libertine; Eli Sanchez, Pure Eatery; and Jason Foust, The North End BBQ. Interestingly, all use Knob Creek bourbon as the base.

The next step is determining a winner, and that is where the Indiana State Museum needs your help.

Cocktails are available at each finalist's bar. Stop in, taste and go online to vote at IndianaMusuem.org/IndianaSpirits. You have until Jan. 1 to pick your favorite. Indiana's 2015 cocktail will be announced in January.

The judging panel that picked the three finalists consisted of Arthur Black, Republic National Distributing Company; Sara Croft, Easter Seals Crossroads of Indiana, IndyStar columnist and 1816 associate board member at the Indiana State Museum; Natalie Clayton, Indiana State Museum; and Emma Bennett, Indiana State Museum.

The cocktail contest is a complement to the museum's latest exhibit, "American Spirits: The Rise and Fall of Prohibition." The exhibit runs until Feb. 15.

Here are the three finalists:

Ryan Puckett, The Libertine

Puckett's "Road Well Traveled" incorporates fall flavors and evokes a feeling of down-home Midwest character that is still accessible and familiar. "Unique and humble," he said. "First you'll get the sweet bourbon and candy apple flavors. Finish with the creamy buttermilk and then some spice and heat with the pepper garnish."

1 1/2 ounces Knob Creek

1/2 ounce Lairds Bonded

1 ounce buttermilk

1 ounce simple syrup

3/4 ounce lemon juice

Shake and strain into a cup. Garnish with a dusting of cracked black pepper.

Eli Sanchez, Pure Eatery

"The End" is a historical nickname of Fountain Square, Eli's home and the return point of the Downtown trolley in the 1930s and '40s. Judges described "The End" as "boozy, with tremendous flavor and it drinks strong, but it is remarkably well balanced."

2 ounces Knob Creek

1/2 ounce Punt e Mes

1/2 ounce Fernet-Branca

1 spoonful Wilks & Wilson Orgeat

2 dashes Bittermens Orchard Street Celery Shrub

Stir and strain into a chilled cup. Garnish with grapefruit oils.

Jason Foust, North End BBQ

Abraham Lincoln moved to Indiana in 1816 from Knob Creek Farm, hence the base of Knob Creek in this cocktail and the name, "Hoosier Heritage." Knob Creek has spicy, caramel and dried fruit characteristics. Jason's cocktail complements​ the bourbon with apple cider and maple syrup.

1 1/2 ounces Knob Creek

1/2 ounce maple syrup

1/2 ounce lemon juice

1 ounce apple cider

1 rosemary sprig

Muddle rosemary with maple syrup. Add remaining ingredients with ice and shake well. Strain into ice filled old-fashioned glass. Garnish with apple slice.

Follow Amy Haneline on Twitter, Facebook and Instagram. You can reach her at amy.haneline@indystar.com or (317) 444-6281. Please drink responsibly. Don't drink and drive.