Every year around February I get a phone call from my dealer.
“We are getting a shipment in the next month. Do you want to buy this time?”
“I really am trying to quit, but yeah. Let me go ahead and put in an order.”
“OK I will call you when it arrives.”
Then comes the dreaded question…
“How many boxes of Tag-a-longs?”
Y’all- I want to quit the sugar, I really do! But those Girl Scout Cookies, they whisper to me. I can’t turn them down. How many boxes of Tag-a-longs? I WANT ALL OF THE TAG-A-LONGS! That’s how many boxes- ALL OF THE BOXES!
This year I decided to justify my cookie addiction by tying it into the business and pairing some delicious cocktails with them. Because more is more. So we paired four of the much loved cookies with some amazing cocktails and here is what we have for you!
Our first cookie is the delicious peanut butter/oatmeal combo with a Do-Si-Do. The crunch is exactly right and that peanut butter is so comforting. We thought bourbon would be a great pairing with that. Especially a 100 proof Bottled in Bond. The vanilla demerara offers added depth to our favorite classic cocktail.
Cocktail: Vanilla Old Fashioned
3 Oz Early Times Bottled in Bond or Johnny Drum Bourbon
.75 oz Vanilla Demerara Syrup *
Dash Aromatic Bitters
Place all ingredients in a mixing glass with ice. Mix until cold. Strain into a double old fashioned glass with ice. Garnish with an orange peel.
* Vanilla Demerara Syrup
2 cups brown sugar
2 cups water
1 vanilla bean, split and seeds scraped into the syrup
Bring sugar and water to a boil and stir. When sugar has dissolved, remove from heat and add vanilla bean and scraped seeds to syrup. Steep for an hour. When syrup is cold, store in a swing arm jar, keeping the vanilla bean in the syrup.
Trefoils are the very definition of elegance in simplicity. The shortbread is crisp and buttery with a creamy, slightly citrus finish. We think a French 75 is the way to go. And not just any French 75, but one made with Copper & Kings newest gin made with Rose, Strawberry, Hibiscus and Honey. Di.Vine.
Cocktail: French 75
3 oz Copper & Kings Rose Gin
.5 oz Limoncello
.5 oz fresh lemon juice
Splash of simple syrup
Prosecco or Champagne
Place first three ingredients in a cocktail shaker with ice and shake until very cold, around 22 seconds. Strain into a champagne glass and top with bubbles. Garnish with lemon spiral.
If you are looking for a chocolate mint fix, look no further than a Thin Mint. The crunchy, chocolate coated cookie is delicious at room temperature or frozen. The only issue I have with them is that they are a bit dry. I want something a bit more when I bite into them. We think this blackberry mint shrub gives this combo the juiciness it is missing.
Cookie: Thin Mints
Cocktail: Blackberry Mint Fizz
1.5 oz G4 Blanco Tequila
.75 oz Blackberry Mint Shrub *
Shake of Mint Bitters
Place first three ingredients in a cocktail shaker with ice and shake until very cold, around 22 seconds. Strain into a glass with ice and top with seltzer. Garnish with fresh blackberries and a sprig of mint.
*Blackberry Mint Shrub
2 cups fresh blackberries
1 Bunch of fresh mint
1 lime, zested and juiced
2 cups white balsamic vinegar
2 cups sugar
In a 4 cup jar with a lid. Macerate fruit with mint. Add the zest, juice, and rind of the lime and the vinegar. Shake jar and place in fridge for one week, shaking every day. Strain liquid and place in a pan with sugar. Heat vinegar until sugar dissolves. Remove from heat and cool. Store in the fridge for up to a month.
Around 4:30 in the afternoon, I start craving something sweet and/or a cup of coffee. Too late in the day for caffeine, the sweet usually wins. This cocktail cookie pairing checks all of the boxes. It is rich, deep in flavor, and long on finish.
.75 oz cold brew coffee
.75 oz Hamilton Demerara Rum
.75 oz Ramazzotti Amaro
Place all ingredients in a mixing glass with ice. Stir until cold. Rim a rocks glass with toasted coconut. Strain into rocks glass with ice.