OK, this was supposed to be a post about an epic blog fail. But neener, neener, haters! I’m sitting here at my computer, pretty damn pleased with myself. Try this, and you’ll be pleased with me too!
First, some background: Back in October, I was sent a bottle of Hiram Walker Gingerbread Liqueur so that I could be part of a recipe contest. The idea was that a lot of us bloggers would whip up magical concoctions using this not-half-bad-on-its-own liqueur and the best would be selected and showered with
I saw no entry for you! And the contest is over. Shawn Cox won with the Bronze Autumn.
And thus it was that this was supposed to be a fail post. And as far as the contest goes… yes, Epic Fail. October got away from me and the deadline passed without so much as a halfway decent experiment to submit. Nonetheless, I was determined to put this bottle to good use. So about a week ago, I did the only sensible thing there was to do. I took the Gingerbread Liqueur with me to my bar and plunked it down before Pegu Blog Certified Bartender™, Tony. With several friends as willing guinea pigs, we had our own little Tuesday Drink Night. And we came up with a damn fine, simple to make cocktail, which I shall call simply Tony. Why? Because Tony concocted it, and because it, well, you’ll see.
Let’s have the recipe.
Wait. It gets better. Much better. The conversation was wide ranging, and during the discussion over a failed attempt using Godiva White Chocolate Liqueur, I had an inspiration. Not for a drink, but for a desert!
So now you’re a foodblogger?
Hang onto your hat, December is going to be foodblogging month here at the Pegu Blog, kicked off by this gem.
My all-time favorite desert is called Zebra Pudding, a bog-simple masterpiece made with nothing but whipped cream and obscure but readily available Nabisco Famous Chocolate Wafers. I realized that the Hiram Walker Gingerbread Liqueur would make for a great variant. Because of how it looks, I’ll call this desert Tiger Pudding, or simply The Tiger.
- 2 cups Heavy Whipping Cream
- 8 tablespoons Hiram Walker Gingerbread Liqueur
- 1 Pack Anna’s Ginger Thins (or other thin gingersnap)
Put cream and liqueur into mixing bowl and whip hard until just to stiff peaks.
Take a large, flat plate and spread a line of the whipped cream across it, about an inch and a half wide and fairly thin.
Take your first cookie and put a dollop of whipped cream on it, and place the next cookie over this, squeeze to leave only a thin layer of whipped cream between. It the cream oozes out, spiffy. Add another dollop and stack on another cookie. When you have a stack about four or five high, set the stack on its side in the middle of the strip of whipped cream. Then start dolloping on whipped cream and adding to the ends of the stack until you reach the ends of the plate, or run out of snaps. You should have what looks like an orange Dagwood Oreo.
Now take as much of the remaining whipped cream as necessary and ladle it on top, then spread down over the sides and ends until the whole thing is encased in white. Smooth it with your spatula until you have a neat, white log.
Place in the refrigerator for at least eight hours, or over night.
When ready to serve, slice diagonally into 1/2″ to 3/4″ slices, and serve each with a glass of Tony.
Tony itself is ridiculously easy. It’s sweet as all get out, but yummy, and The Tiger is not the only desert it works very well with.
- 1 part Hiram Walker Gingerbread Liqueur
- 1 part Tia Maria
Combine ingredients over ice and stir gently just enough to cool but not chill. Strain into a cocktail glass.
And voila, Tony and The Tiger!
Seriously folks, this is damn good. And it’s easy. And it’s cheap. And it looks great. And you need to try it.