A couple of weeks ago I was delighted to receive an invitation to join a contest to create cocktails using Hiram Walker gingerbread liqueur. This liqueur has a delicious flavor that plays into a host of different drinks. In the span of a few days I shook up eight potential entries and invited some good friends (with equally good palates) over to sort them out. One of them bubbled to the top -- a drink pairing subtle apple vodka with the distinctive gingerbread liqueur, topped with dry champagne to balance the sweetness and add its elegance and effervescence. I was tempted to by other complex and decadent creations, but in the end the simplicity and complementary flavors won the day.
By the way, those flavorful (if sometimes drably named) runners up are posted here:
Gingerbread with Caramel Three Ways
Vanilla Gingerbread Cream
Gingerbread Runner-Up #1
Gingerbread Runner-Up #2
Gingerbread Runner-Up #3
And now for the bubbly standout:
Bronze Autumn Cocktail
2 oz apple vodka (I used Van Gogh Wild Appel vodka)
1 oz Hiram Walker gingerbread liqueur
Dry champagne
Shake liquors together with ice and strain into a cocktail glass. Top with champagne. Garnish with an apple slice and a disc of crystallized ginger.
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