Uncorked Kitchen & Wine Bar’s Flask-Forward Cocktail Recipe

If you’re looking for the perfect craft cocktail recipe to make your ski hut drink of the season, Uncorked Kitchen & Wine Bar has you covered.

Uncorked Kitchen & Wine Bar's Ginger Barrel cocktail
Photo by Connor Stehr.

“It’s spicy but well-rounded. It warms you from the inside with a slight kick, complemented by some fruity and nutty notes.”—Tegan Pfeffer, bartender, Uncorked Kitchen & Wine Bar

Ginger Barrel Cocktail

Course Cocktail
Servings 1


  • 2 oz. Branch & Barrel 3-way Barrel Aged Bourbon
  • 1 oz. moxYcello Ginger
  • oz. Cinnamon Simple Syrup
  • ¾ oz. lemon juice
  • 4 dashes Strong Water orange bitters
Cinnamon Simple Syrup
  • c. sugar
  • c. water
  • 4-5 cinnamon sticks


  • Measure the ingredients into a cocktail shaker, add ice, and stir until thoroughly chilled and combined.
  • Strain into a flask (or in a coupe with a lemon twist and candied ginger to garnish).
Cinnamon Simple Syrup
  • Add sugar and water to a small pot and bring to a boil. Add the cinnamon sticks and submerge. Cook for 5 min.
  • Remove from heat and let cool. Once cool, remove the cinnamon sticks and put in a container and store in the refrigerator.
Print Recipe
Tegan Pfeffer
Photo by Connor Stehr.

Ask the Bartender: Tegan Pfeffer

“If this drink had a motto it would be: This’ll warm you up.”

“Let me count the ways this is better than Fireball. It’s not overly sweet and doesn’t remind you of bad decisions. You won’t get to the top of the mountain and go ‘uh-oh.’”

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“I’d pair this with pocket bacon, beef jerky, trail mix—something salty.”

“Garnishes aren’t just for looks, they also accentuate the drink’s flavor. So put those in the flask, too.”

“If you don’t have a funnel, pour it carefully over a sink, use a measuring cup, or cut a Ziplock bag into a piping bag.”

“We use all local, Colorado-made spirits at Uncorked. The moxYcello was a COVID-19 project from two locals, Laura and Laura. They just opened a tasting room in Littleton.”

“The Branch & Barrel bourbon is made just down the road in Centennial. It combines liquid from three barrels: the cinnamon whiskey, vanilla extract, and maple syrup to make this 3-Way version.”