Shawn Cox and the Bronze Autumn Cocktail

bronze-autumn-cocktail1This 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.

 

Rejiggered is the cocktail blog creation of Shawn Cox of Virginia, an attorney who, judging from the contents of his site, could have easily made it as a first-rate mixologist. Shawn describes the process of crafting great cocktails as an “escape” and shares his delicious original creations with his loyal readers (myself included).

 

For the Hiram Walker Gingerbread Cocktail Competition, Shawn really went all out, creating six cocktails with the product. Unfortunately, only one could be considered for judging so Shawn offered the Bronze Autumn Cocktail as his official entry.

 

Bronze Autumn Cocktail by Shawn Cox:

 

2 oz. apple vodka (he used Van Gogh Wild Appel vodka)

1 oz. Hiram Walker Gingerbread Liqueur

Dry Champagne

 

Shake liquors together with ice and strain into a cocktail glass. Top with champagne.

 

Shawn describes his rationale behind choosing this drink as the top tipple on his blog, writing, “One of them bubbled to the top—a drink pairing subtle apple vodka with the distinctive Gingerbread liqueur, topped with dry champagne to balance the sweetness and add its elegance and effervescence. I was tempted by other complex and decadent creations, but in the end the simplicity and complementary flavors won the day.”

 

Lucky for us, he also posted the rest of his Gingerbread cocktails, including the runners-up. My personal favorite is the Gingerbread Vanilla Cream (um…just look at that picture!). I’m such a sucker for Vanilla Bean, this one’s right up my alley.gingerbread-vanilla-cream1

 

Gingerbread Vanilla Cream by Shawn Cox:

 

1 oz. vodka

1 oz. Irish Cream Liqueur

1 oz. Cream

1 oz. Hiram Walker Gingerbread Liqueur

¼ vanilla bean

 

Pour liquors and cream into an ice-filled cocktail shaker. Cut ¼ of the vanilla bean open and use a knife to scrape out the seeds. Add the seeds to the shaker. Shake and strain into a cocktail glass.

 

To see the rest of these lovely libations click on through to Rejiggered and give them all a try!

1 Comment

Filed under Recipes

One response to “Shawn Cox and the Bronze Autumn Cocktail

  1. Pingback: Hiram Walker Gingerbread Contest Winner: Bronze Autumn Cocktail Bubbles to the Top « The Intoxicologist Is In

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s