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.
Good Spirits News, by Blair Frodelius, is a cocktail site with a little bit of everything. It’s fully equipped with a blog that features original (and often timely) cocktail recipes, the latest updates in spirits & cocktails news, a list of cocktail competitions currently taking place, and upcoming events in the spirits world. Check out GSN to get caught up on all these happenings, get a recommendation for a great cocktail book, and learn about the latest cocktail gadgets.
Blair was kind enough to join us in the Hiram Walker Gingerbread Cocktail Competition with this submission, The Ginger Frost.
Ginger Frost by Blair Frodelius:
0.75 oz. Hiram Walker Gingerbread Liqueur
0.75 oz. fresh squeezed lemon juice
0.25 oz Turbinado simple syrup*
1 egg white
fresh grated nutmeg
Pour rum, gingerbread liqueur, lemon juice, simple syrup and egg white into cocktail shaker with ice. Shake well for 30 seconds. Strain into chilled martini glass. Lay snowflake stencil over rim of glass and gently tap fresh grated nutmeg onto drink. Remove stencil and serve!
“To make Turbinado simple syrup take one cup of Turbinado sugar and slowly dissolve into one cup of boiling water. Add tsp of vodka to preserve. Keep refrigerated.”
Blair must have been in the giving spirit, because he sent along this bonus Gingerbread recipe. This one’s on the house folks. Enjoy!
0.5 oz. Hiram Walker Gingerbread Liqueur
1/4 tsp Luxardo Maraschino Liqueur
1 dash Fee’s Orange Bitters
Pour ingredients into mixing glass, stir with crushed ice for 30 seconds, strain into chilled rocks glass. Garnish with an orange peel twist.