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.
Rick Stutz is the mind behind Kaiser Penguin, a popular cocktail blog that’s especially interactive. Rick serves up some great cocktails over there with fantastic photos, impressive garnishes and questions for his readers. His posts on KP and the Mixoloseum Blog spark some pretty interesting cocktail convos (check out either site for his weekly Thursday Drink Night wrap-ups).
For the Hiram Walker Gingerbread Cocktail Competition, Rick did his homework. Not only did he create a unique cocktail with seasonal ingredients, he did a little research to properly name the libation. According to Rick, Shropshire, England is said to be the birthplace of gingerbread, hence the Shropshire Sling.
Shropshire Sling by Rick Stutz:
1 oz. Hiram Walker Gingerbread Liqueur
1 oz. Port
1 oz. blood orange juice
1 dash Angostura bitters
Club soda, to top
Blood orange peel and cinnamon stick, for garnish
Shake with cracked ice and pour into an appropriate vessel. Top with club soda and garnish.
Here’s what Rick had to say about his drink…
“Port is often served with gingerbread cookies, so I thought it the perfect accompaniment. Since both components are sweet, I wanted to add a bit of tartness, so that’s where the now in-season blood orange came in, and a bit more spice in the form of bitters.”
I love the fact that Rick used blood orange juice here and I’m interested to try it with the Gingerbread. I just got a bottle of Port too, so you can bet I’ll be serving this one up at my holiday parties! Thanks Rick!