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!
At first I was a little skeptical, who drank milk made of rice (this was before it was cool to drink MYLK)?! But once I tried a sip, I was hooked. Now, Horchata, which can be found beyond Mexico into South America and Spain, as well as similar variations in other cultures, is not necessarily made of rice. Ground nuts and seeds are also common. Here in Los Angeles we mostly are served Horchata made of rice and sweetened with vanilla and cinnamon.
While sitting outside recently enjoying a glass and finally welcoming some warmer temps here, I thought to myself: this would taste excellent as a cocktail too. So, today, in collaboration with Kerrygold Irish Cream, I’ve created an almond based version, heavy on the cinnamon and vanilla, with some spicy notes from gold rum, and a creamy finish with hints of chocolate from the Kerrygold Irish Cream.
This post was made in partnership with Truvia®. Recipes and ideas are my own.
After reading this my secret will be blown. But, since we’re all friends, I doubt they’ll care all that much. They know I really come for the Swedish meatballs. Are you sitting there reading this thinking to yourself “I like wine, I like spices, but I don’t necessarily want them piping hot…” Well, lucky for you great minds think alike and I’ve got a new twist for your holiday mulled wine traditions!
I’ve teamed up with 
Since we’re making this into a cocktail I decided to pair this mulled wine syrup with bourbon for a wintery drink. Bourbon imparts some vanilla and buttery caramel flavors into the mix as well. Finally, a burst of citrus comes from freshly squeezed lemon juice and Cointreau. How to garnish is up to you. If you want it to be reminiscent of a Glögg, add in a cinnamon stick, orange slices and a star anise when you serve up the drink. You could also leave all of this out and you’d be fine. Personally I like the aroma that fresh spices add to the drink, but if you’re serving this up at a party you could also just throw in the orange slices. And speaking of parties! This syrup makes enough for plenty of drinks so you might want to consider this for a different take when you host your next holiday party.
One last note. I realize I might be edging out some of you that really enjoy a hot mulled wine. Clearly my friends do since they host this party every year. Here’s a quick tip so you can enjoy a glass of Glögg any time: you can make this drink hot too. Yes! You don’t have to wait for someone to throw a party and use up several bottles of wine and occupy your InstaPot for an entire day. Make the syrup, add the ingredients, and add in some hot water! You’ve got a hot mulled wine cocktail now!
Truvia Chilled Mulled Wine Cocktail (with Hot Version too!)
This post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.
While making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.
This month I’ve teamed up with 
After making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.
Let’s get warmed up!
Allspice liqueur. Allspice dram. Pimento dram. Christmas in a bottle. Whatever you call it, this fragrant, spicy liqueur is an essential item in lots of drinks, especially of the Tiki kind. In fact, I believe the first time I came across this ingredient was while I was trying to make all the drinks from Jeff “Beachbum” Berry’s classic cocktail book, 
Luckily in my search to source hard to find ingredients two things happened:
Let’s start with what you can buy. While there are a few companies making the product, the first one I found on the market, and the brand that I’ve found the easiest to buy, is 
On the other hand you can make the liqueur. Allspice berries can be found in 
There are definite pros and cons for each option. While St. Elizabeth Allspice Dram is easy to come by where I am, and I’m in a state that I can get liquor shipped to my house, YOU might not have either option available to you. And while anyone can get some allspice berries shipped to their house, YOU may or may not be into a project that will take up to a month to get a finished product.
The result? They both work great. While the flavors in the cocktails have some differences, mainly there is more spicy clove in the St. Elizabeth than in my home version, they are not drastically different to say one would work better than the other.
This post was made in partnership with 90+ Cellars. Recipes and ideas are my own.
Today we’ve partnered with 
To start: Apple Jelly with cured ham and Manchego
Palate cleanser: Sweet and Spicy Apple Granita (full recipe below)
With the main meal: Spiced Apple Chutney (full recipe below)
This post was made in partnership with 
This post was made in partnership with Chila ‘Orchata. Recipe and ideas are my own.
Now there might be some purists out there who like their Irish Coffee in the straight, no nonsense way: Irish whiskey, coffee, cream. And that’s all good and fine, but I did not create this website to just stick to the classics. So, for those of you looking for a way to make an Irish Coffee even better (yes, I am saying I like my version better), then let’s talk about how to do just that.
I’ll just say that we’re going to leave the Irish whiskey where it is; you really don’t need to change that part. But now here’s the fun parts: Chila ‘Orchata and spiced coffee syrup. Today we’re teaming up with 
And while you could definitely top yours off with plain old whipped cream, I’m going the coconut cream route with just a touch of sweetness from maple syrup. You can actually pick up coconut whipped cream at the grocery store now, but if you have a can of coconut cream at home and a whipper, I’m including how to make it in the notes below. The coconut cream pairs really well with the cinnamon and spices, and I prefer mine barely sweetened to offset the sweetness in the drink (another plus to making your own coconut whipped cream is the ability to control the sugar going into it).
24 Karat Irish Whiskey