A Muddled Thought

We recently received a sample of Hiram Walker’s Gingerbread Liquor and as winter is the best time to enjoy the sweet yet spicy flavors of ginger bread, we decided to see what new recipes we could come up with.

“The Ginga Man is Callin”

1 ¾ oz Buffalo Trace
½ oz Hiram Walker Gingerbread Liquor
¾ oz Navan Vanilla Liquor
1 Dash Peychaud Bitters
¼ oz of Fresh Squeezed Orange Juice
Burnt Orange Zest

“Warm in Oh So Many Ways Cocoa”

For the next recipe with Hiram Walker Ginger Bread Liquor, we decided to try a version of homemade cocoa that utilizes a great deal of booze. That way if the heat doesn’t warm you up, at least the generous amounts of spirits might.

First we started with the cocoa base.

We combined the 2 1/2 cups of Milk and 1/2 cup of Hiram Walker Gingerbread Liquor, 20 black peppercorns, and 1/2 barspoon of chili powder. We heated these ingredients until everything began to boil. We then removed it from the heat, and added a bar and a half of Dagoba Mole Chocolate Bars and stirred until the chocolate was fully melted and combined with the rest of the base.

After this is complete, strain into a large mug that has already been filled with the following:

1 ½ Rhum J.M. Gold
1 Dash Mole Bitters
½ oz Solerno Blood Orange Liquor

For the boozy whipped cream:

Combine-

5 oz of Heavy Cream
2 teaspoons Sugar
2oz of Navan Vanilla Liquor

Shake until it becomes a whipped cream.

Distribute on top of the “Warm in Oh So Many Ways Cocoa”.

Warm in Oh So Many Ways Cocoa- The Navan Whipcream has started to melt slightly in this photo.

The Navan Vanilla Liquor based Whipcream before being used to top the Warm in Oh So Many Ways Cocoa.

This entry was posted on Saturday, December 19th, 2009 at 2:14 pm and is filed under Recipes, Spirits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.