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
- Lemonade
- 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!
I’ve unearthed this forgotten column that I started years ago since there has been a genuine interest in cocktail gardens as of late. Over on Instagram there have been a few conversations now about growing herbs, flowers, and plants for use in cocktails. This could mean just a garnish, or ingredients for an infusion or a tincture.
Old Fashioneds are usually known for their whiskey base, but as you’ve seen on here they are also great with 
Now if you’re thinking, I don’t have a farm, or even a backyard, how am I going to create a cocktail garden? Well, you just need a window, or a grow light! A lot of the items we talk about in the video you can grow in containers, so if that was holding you back from starting your own tiny cocktail garden, consider this the nod to start.
Kristin will have a post soon that I will link to here with more informational links, but if you’re looking for a great resource to start with about growing and using plants in your kitchen or bar, start with 
We’ve teamed up with Truvia® to find out “What motivates you to be sweet and kind.†Truvia and 
So, today I’m going to use this post as a teachable moment. I’m going to teach you all how to put together a simple cocktail kit to give to a friend, partner or yourself. This could be a thank you gift, a hostess gift, something to give for the holidays, or an extra special treat you can tuck away for yourself when you need a little self-care.
Truvia Natural Sweetener packets now come with uplifting sweet phrases on each pack, the perfect little bit of sweetness to add to someone’s day. They are also a great size and amount to sweeten a cocktail with. Adding these single serve packets keeps everything neat and organized.
Small box, tin, or basket
First, find a container that will fit everything. A small box or tin works great. You can keep this simple by visiting a craft store or kitchen supply store to find small bottles and bar tools. Also, Amazon has lots of options. Label all the bottles so your recipient knows what’s inside and measure out the amount you’ll need for your recipes. You can choose to create 2 or more servings depending on the size bottles you get. Then create a recipe card with how much to measure from each bottle. You can optionally personalize the items too. Rocks glasses with initials are not hard to come by, and they show the person you went out of your way to find something unique. Finally, tuck the Truvia Natural Sweetener packets in the glass so they can see the sweet phrases on them. Package up everything and deliver to that special someone!
I hope I’ve inspired you to show a little sweetness to someone in your life!
Over the next week we’ll be giving some guides on how to outfit your home bar under $50 (and that’s including booze!) depending on what your house cocktail is. These guides are meant to be used either as is, or as a starting point to at least get the essentials in order so you’re not stuck with guests and no cocktails. If you have some extra change we’re also including one way to upgrade it as a bonus at the end of the guides!
This post is brought to you by El Mayor Tequila. Recipe and ideas are my own.
Not long ago a Mint Julep was a Mint Julep: bourbon, mint, sugar, silver cup. Bam. But as bartenders and cocktail enthusiasts have brought an inquisitive eye to old recipes, here today we’re riffing on this classic with our partner, 
El Mayor Añejo Tequila is fantastic sipped on its own, but the tequila also mixes quite well in cocktails. Especially when the spirit needs to be strong and shine through a whole lot of crushed ice! The 100% blue agave añejo is aged in white oak barrels for 18 to 36 months, giving it the distinctive oak-y nose, golden color and slightly sweet and spicy flavor profile. If you’re going to use a tequila in a julep recipe, this is the one.
For this recipe I forgo the muddled mint (*gasp*) and instead opt for a creme de menthe liqueur to add the minty flavor and a touch of sweet. I like the bracingly cool mint liqueur up against the tequila. Also, if you’re serving this up at your party it’s going to save you some time since you won’t have to muddle all those mint leaves. To round out the drink, I’ve added in a few dashes of aromatic bitters and a touch more sweetness with some demerara syrup. The drink needs that last touch of sugar to balance it out along with the bitters.
Lastly, I gave this julep a crown of mint (I couldn’t leave the fresh mint out completely), like its own little laurel wreath. And you don’t have to make it rain powdered sugar on your julep for a garnish, but it sure does look pretty.
So, let’s jump start this Cinco de Derby party and mix up a batch of Tequila Juleps. It’s a sure bet!
Angostura Dusted Popcorn
