The Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.
Hello and welcome to the third installment of the Cocktail Pantry Twists series with Stonewall Kitchen. Alas, it is our final day here… in my pantry. Which is fine. I was starting to get claustrophobic anyways. But as it’s the final day, as promised we’ve got a giveaway on our Instagram page today, so you should definitely head over there at 7am PST (or head over there now, turn on notifications, and let your phone tell you when the post is live!). All the details will be there about who can enter and what you’re getting. So check it out!
And we’ve got a very delicious, creamy, after dinner, or anytime-you-want-it cocktail today. We have to duck into the kitchen to grab an egg, but hey, if you’ve got farm fresh eggs laying around then you might just have some in your pantry! It’s a Maple Gingerbread Butter Flip made with Stonewall Kitchen Gingerbread Butter and Bourbon Barrel-Aged Maple Syrup. December is cookie season for me and after making batches of gingerbread cookies, I think it might be time to drink up those flavors instead. And this gingerbread butter delivers! With three kinds of ginger, the cocktail gets a nice kick of spice, reminiscent of those baking spices you might be using for holiday baking. And unlike some of the fruit butters out there, this is a lot thinner and smoother, so it incorporates into your drinks seamlessly. And if you want to just take a nip of the Gingerbread Butter by itself in between making drinks, that’s totally acceptable. I might have also done that once or twice…
Now, if you’re not familiar with flips, you have to use a whole egg. No, not the shell too, but these rich cocktails require the white AND the yolk. I will state that there is always a risk with any uncooked egg health-wise, but I know where my eggs come from and I’m comfortable using them raw. You personally can make that choice for yourself.
This cocktail is so smooth, so rich, and such a holiday treat. There’s no “eggy” taste to the drink, instead it’s silky smooth with that deep richness from the Bourbon Barrel-Aged Maple syrup, and earthy, nutty, and spicy notes from the Gingerbread Butter. The lemon’s tartness cuts through the sweetness and balances out the drink.
And speaking of fresh lemon. Even though winter is the season for citrus, if it’s not available where you are, check out these alternatives!
Lemon Juice Alternatives
- Citric acid
- Organic, all natural bottled lime juice
- Tamarind paste
I hope you’ve enjoyed this deep dive into how to use a few pantry staples in your cocktails, and I hope this one in particular gets made for you this holiday season. Remember to follow over on Instagram today and Stonewall Kitchen’s Hot Pepper Cranberry Jelly, Pink Grapefruit Marmalade, Gingerbread Butter, and Bourbon Barrel-Aged Maple Syrup can all be yours!
Happy entertaining and GOOD LUCK!
Maple Gingerbread Butter Flip
1-1/2 ounces bourbon
1 tablespoon Stonewall Kitchen Gingerbread Butter
3/4 ounce Stonewall Kitchen Bourbon Barrel-Aged Maple Syrup
1/2 ounce freshly squeezed lemon juice (or alternative from list above)
1/2 ounce coconut milk (not light) or heavy cream
1 dash aromatic bitters
1 whole egg
cinnamon and crystalized ginger for garnish
In a shaker, add the bourbon, Stonewall Kitchen Gingerbread Butter, Stonewall Kitchen Bourbon Barrel-Aged Maple Syrup, freshly squeezed lemon juice, cream, bitters, and egg. Shake hard about 20 seconds to combine the egg with the other ingredients (my secret weapon here is to use an electric hand whisk so that everything mixes well together and I only have to shake once!). Next, add ice to the shaker, and then shake hard about 30 seconds to chill everything and to make sure it is all well combined. Strain into a coupe, and then garnish with a dusting of cinnamon and a piece of crystalized ginger. Cheers!
Check out all the posts in our Cocktail Pantry Twists series here!