This post is a part of a series that will profile participants in the Hiram Walker Gingerbread Cocktail Competition and their drink entries. The winner of the contest will be announced the week of Thanksgiving.
I had the pleasure of meeting Gabriel Szaszko of Cocktailnerd at Tales of the Cocktail in New Orleans this past July. He’s a super-nice guy with a great blog that covers everything from his latest libation creations to where to find good booze in Denver to hilarious stories of drinks gone wrong (if you have the time, click through to read The Shittiest Toilet in Scotland and I promise you will be rolling).
In addition to Cocktailnerd, Gabriel was one of the founders of Mixoloseum, a community chat room designed as a meeting space for cocktail lovers across the world (make sure and check out their Thursday Drink Night, where some of the best minds in cocktails come together for a real-time cocktail creating session). He juggles his love of all things cocktails with his own business and his roles as both husband and father (all while completely intoxicated…just kidding!).
Somehow, Gabriel managed to find the time to throw his hat into the ring for our Hiram Walker Gingerbread Cocktail Competition with Hansel’s Bane.
Hansel’s Bane by Gabriel Szaszko:
1.5oz Angostura 1919 Rum (or other aged gold rum)
.75oz HW Gingerbread Liqueur
.5oz Fresh grapefruit juice
.5oz Licor 43
.5oz Simple Syrup
1 egg white
Shake all ingredients thoroughly with ice. Strain (double-strain if able) into a cocktail glass and finely-grate cinnamon over the drink until an even dusting appears.
As I profile more and more of these drinks, I’m coming to find that I’m going to need to get over my fear of raw egg whites in drinks. They’re in every other entry and they really do make for a lovely drink. Big thanks to Gabriel for taking the time to participate and offering up a great drink for our contest. Best of luck!