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.
The Intoxicologist’s Cheri Loughlin is great about filling her readers in on the latest buzz in the world of booze. Not a day goes by without a write-up on the newest item on the market, timely cocktail recipes, press releases, and videos. She does a lot of research and puts a lot of time into ensuring she gives her readers the top stories first. Check her out any day of the week and you’re sure to learn something new.
For her entry in the Hiram Walker Gingerbread Cocktail Competition, Cheri crafted the oh-so-delicioso Mexican Café de Jengibre.
Mexican Café de Jengibre by Cheri Loughlin:
1-1/2 ounces Anejo Tequila
1/2 ounce Kahlua Especial
1 ounce Hiram Walker Gingerbread Liqueur
1/2 ounce Half & Half
Build in a rocks or old-fashioned glass over ice. Stir. No garnish.
Lucky for us, Cheri included this beautiful photo (which might look familiar) with her drink entry. She has a knack for drink photography and, judging from her entry, mixology too. The combination of Kahlua and Gingerbread just works, as you’ll find in several recipes on the Hiram Walker site, but I like the addition of tequila here, to spice things up. Nice work, Cheri!