Whiskies are prime base spirits for winter cocktails with their warming tones, unique flavors and of course ability to pair well with the flavors of the season. Hiram Walker’s seasonal Gingerbread liqueur works easily with whiskey and bourbon. Stranahan’s Colorado Whiskey contains distinct notes of dark, robust beer head in the finish which pairs wonderfully with Hiram Walker Gingerbread Liqueur. It causes the gingerbread flavor to pop with crispness especially when topped with Zipang Sparkling Sake. This makes the Rocky Mountain Ginger Crisp cocktail pleasing to both men and women.

Rocky Mountain Ginger Crisp Drink Recipe

Rocky Mountain Ginger Crisp – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Stranahan’s Colorado Whiskey

1/2 ounce Hiram Walker Gingerbread Liqueur

1-1/2 ounce Kern’s Apricot Nectar

1-1/2 ounce Zipang Sparkling Sake

Skewered Crystallized Ginger Round Garnish

Place whiskey, liqueur and apricot nectar in a mixing glass. Stir just to mix the ingredients. Pour into a tall glass over ice. Top with sparkling sake. Garnish with crystallized ginger.

The Rocky Mountain Ginger Crisp drink recipe was commissioned by representatives of Pernod Ricard USA as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin using Pernod Ricard Brands on this site. Visit the Hiram Walker website and follow Hiram Walker on Facebook.

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com