{"id":736,"date":"2008-11-12T11:17:00","date_gmt":"2008-11-12T11:17:00","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/11\/cant-catch-me.html"},"modified":"2008-11-12T11:17:00","modified_gmt":"2008-11-12T11:17:00","slug":"cant-catch-me","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=736","title":{"rendered":"Can&#8217;t Catch Me"},"content":{"rendered":"<p>A few weeks ago, the good folks at Hiram Walker sent me a bottle of their seasonal <a href=\"http:\/\/www.hiramwalker.com\/schnapps\/gingerbread.php\">Gingerbread Liqueur<\/a>, and asked me to come up with a recipe showcasing the spirit.&#0160; They&#39;re asking <a href=\"http:\/\/cocktailculture.wordpress.com\/2008\/10\/07\/blogger-cocktail-competition-begins\/\">cocktail bloggers to compete<\/a> for the best cocktail recipe &#8212; and it&#39;s flattering to be among such august company.<\/p>\n<p>The gingerbread liqueur has a strong flavor, and I was happy to see that they use all-natural ingredients.&#0160; I was surprised that the flavor is of ginger<em>bread<\/em>, and not simply ginger (a la <a href=\"http:\/\/www.liquorsnob.com\/archives\/2007\/10\/canton_ginger_liqueur_review.php\">Canton<\/a>.)&#0160; I don&#39;t know how they did it, but there was a certain undefinably bready note in there.&#0160; At 30 proof, it&#39;s a little watery for my tastes, with a thin mouthfeel, but the flavor is definitely intense.<\/p>\n<p>I started by thinking about gingerbread, and one of my favorite ways to have gingerbread is with a dollop of lemon curd, so I knew that lemon juice had to figure prominently in the cocktail.&#0160; From that jumping-off point, a lot of experimentation followed: I tried brandy, bourbon and rye as base spirits, tried and discarded the additions of lime juice, allspice dram, and some other ingredients, and wound up shaking many, many half-size cocktails before I arrived at the below.&#0160; Maple syrup seemed like an interesting idea, and I&#39;d first seen it in a cocktail when I had a Velvet Harvest (pear <em>eau-de-vie<\/em>, apple schnapps, falernum, lemon, egg white, and tincture of clove) at Pegu Club.&#0160; It adds a nice fall flavor to a drink.&#0160; And when I think of other fall and winter flavors, I think of spicy, warm notes &#8212; oranges with cloves, mulled wine or cider, mincemeat &#8212; and that led me to using Vya vermouth, which is also spicy and complex.<\/p>\n<p>Here&#39;s what I came up with:<\/p>\n<div style=\"margin-left: 40px;\"><strong>Can&#39;t Catch Me<\/strong><\/div>\n<ul style=\"margin-left: 40px;\">\n<li>1 oz. rye whiskey (I used the baby Sazerac)<\/li>\n<li>3\/4 oz. Hiram Walker Gingerbread liqueur<\/li>\n<li>1\/2 oz. fresh-squeezed lemon juice<\/li>\n<li>1\/4 oz. sweet vermouth (I used Vya, but Punt E Mes or Carpano Antica Formula would work equally well)<\/li>\n<li>1\/4 oz. maple syrup<\/li>\n<li>1 healthy dash aromatic bitters (I used Fee&#39;s Whisky Barrel Aged, but Angostura would work just fine)<\/li>\n<li>1 healthy dash orange bitters (I used Angostura Orange)<\/li>\n<\/ul>\n<div style=\"margin-left: 40px;\">Shake and strain into a chilled cocktail glass, and garnish with a slice of candied ginger.<\/div>\n<p>I need to make some more of these, especially so I can add some pictures to this post.&#0160; (I&#39;ve had my hands full lately, and I&#39;ll work on this.)&#0160; And I&#39;d like to try one of these with allspice dram replacing the gingerbread liqueur.<\/p>\n<p>(Here&#39;s <a href=\"http:\/\/cocktailculture.wordpress.com\/2008\/11\/07\/sam-meyer%E2%80%99s-can%E2%80%99t-catch-me-cocktail\/\">a very nice post on Cocktail Culture<\/a>, which is profiling the cocktails in the competition,&#0160; showcasing this drink.)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A few weeks ago, the good folks at Hiram Walker sent me a bottle of their seasonal Gingerbread Liqueur, and asked me to come up with a recipe showcasing the spirit.&#0160; They&#39;re asking cocktail bloggers to compete for the best cocktail recipe &#8212; and it&#39;s flattering to be among such august company. The gingerbread liqueur [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-736","post","type-post","status-publish","format-standard","hentry","category-recipes","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=736"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/736\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}