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Stonewall Kitchen

Cocktail Pantry Twists: Maple Gingerbread Butter Flip

December 6, 2019 by elana Leave a Comment

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comThe 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!

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comAnd 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…

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comNow, 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.

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comAnd 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

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comI 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!

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comMaple 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!

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Filed Under: Recipes Tagged With: bitters, bourbon, Bourbon Barrel-Aged Maple Syrup, cinnamon, Cocktail Pantry Twists, coconut cream, cream, ginger, Gingerbread Butter, holiday, maple, shaken, Stonewall Kitchen, whole egg, winter

Cocktail Pantry Twists: Pink Grapefruit Marmalade Daiquiri

December 5, 2019 by elana Leave a Comment

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comThe Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.

Hello and welcome to day two in our Cocktail Pantry Twists series. We’re back with Stonewall Kitchen to show you how a breakfast staple can make a tasty addition to your drink.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comMarmalades refer to jams made with citrus fruits, and while orange is most often associated with marmalade (I grew up with Paddington Bear and his marmalade toasts), all manner of citrus fruits can be used. For today’s cocktail, we’ll be using Stonewall Kitchen’s Pink Grapefruit Marmalade. This sweet tart jam is a delightful partner to rum. We’ll be using a white rum today so that the sugarcane and grassy notes found in the rum shine alongside the sweet-tart richness of the marmalade.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comThis twist on a Daiquiri cocktail utilizes the sharp tartness of the grapefruit to compensate for limes that might not be the best in flavor, or if you’re using an alternative to lime juice (see the list below), then this will give it the citrus boost your drink needs! I find the sweetness of the marmalade to be enough for me, but if you’d like your drink to be a tad sweeter, try adding in a 1/2 ounce of simple syrup.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comNO LIMES? TRY THESE ALTERNATIVES:

  • Meyer Lemons
  • Orange Juice
  • Organic, all natural bottled lime juice
  • Lemonade

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comPink Grapefruit Marmalade Daiquiri

2 ounces white rum
3/4 ounce freshly squeezed lime juice (or alternative, see list above)
1 heaping tablespoon Stonewall Kitchen Pink Grapefruit Marmalade
1/2 ounce simple syrup, optional
dried citrus wheel garnish

In a shaker, 2/3 filled with ice, add in the white rum, lime juice, Stonewall Kitchen Pink Grapefruit Marmalade, and simple syrup if using. Shake hard for 20 seconds, and then strain into a coupe glass. Garnish with citrus wheel.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comJoin us back here tomorrow for the final installment of our Cocktail Pantry Twists series! And remember to follow us on Instagram as we’re giving away ALL the Stonewall Kitchen products we used this week in our drink series!

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Filed Under: Recipes Tagged With: Cocktail Pantry Twists, Fall, lime, Pink Grapefruit Marmalade, rum, Stonewall Kitchen, white rum, winter

Cocktail Pantry Twists: Hot Pepper Cranberry Jelly Margarita

December 4, 2019 by elana Leave a Comment

Hot Pepper Cranberry Margarita // stirandstrain.comThe Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.

Hello and welcome to my pantry. Yes, my actual pantry.

In these cold weather months, sometimes it’s hard to come across some fresh ingredients to make drinks with. Or the ones we find at the store are flying here from thousands of miles away and, well, come with a hefty price tag too. So to beat those winter blues, we’ve teamed up with Stonewall Kitchen, who have been gracing my shelves for years (Like almost two decades now. I. AM. OLD.), to add some great flavors to our drinks with their assortment of jams and condiments.

Hot Pepper Cranberry Margarita // stirandstrain.comI’ll be taking over their Instagram Stories on Friday the 6th to share some how-to videos and be a talking head, but you all get the recipes here first! And there’s three this week! Also, I’ll be having a giveaway Friday as well on my IG page and you’ll have a chance to win ALL the products to make the recipes with. It’s like getting a holiday basket delivered to your door except better because you’ll be able to make cocktails with everything inside.

First up in the series of cocktail pantry twists is a Hot Pepper Cranberry Jelly Margarita made with Stonewall Kitchen’s Hot Pepper Cranberry Jelly. It’s holiday time and I love the sweet-tart cranberries that are a ubiquitous part of the season. And I love a Spicy Marg too. This cocktail mixes up blanco tequila with a sweet, spicy, and sour flavor profile. It’s bursting with delicious ingredients and I think it’s just the drink to kick up our taste buds when we are craving those juicy fruit flavors.

Hot Pepper Cranberry Margarita // stirandstrain.comNow, since your grocery store may or may not have citrus (even though winter is when citrus is in season!), and we’re all hanging out together in my pantry, I’ve got a few substitutions for fresh lime juice below. Now some might seem a bit out there, but this is also keeping in mind that you’re using cranberries in this Margarita and they have their own sourness, so you can mellow the citrus out a bit and use something like orange juice.

Hot Pepper Cranberry Margarita // stirandstrain.com

No limes? Try these alternatives:

  • Meyer Lemons
  • Orange Juice
  • Organic, all natural bottled lime juice
  • Lemonade

Hot Pepper Cranberry Margarita // stirandstrain.comHot Pepper Cranberry Jelly Margarita

  • 1-1/2 ounces blanco tequila
  • 1 tablespoon Stonewall Kitchen Hot Pepper Cranberry Jelly
  • 3/4 ounce orange liqueur
  • 1/2 freshly squeezed lime juice (or a substitution from the list above)
  • kosher salt for rim

First, take a lime wedge and wet the edge of a rocks glass, and then roll the outer edge of the glass in the salt. Set aside. In a shaker 2/3 filled with ice, pour in the tequila, the Hot Pepper Cranberry Jelly, orange liqueur, and the lime juice. Shake hard 20 seconds and then strain into the rocks glass. Garnish with a small spoon topped with additional Hot Pepper Cranberry Jelly. Enjoy!

See you tomorrow for the next recipe in our series!

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Filed Under: Recipes Tagged With: blanco tequila, Cocktail Pantry Twists, cranberry, Fall, jalapeno peppers, lime, margarita, Stonewall Kitchen, tequila, winter

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