It’s Girl Scout Cookie season! And you don’t have to be a kid to declare this your most favorite time of year ever. But you do have to be an adult to enjoy these treats in the best way possible: with Girl Scout cookie-inspired beer and wine pairings. And to complete the boozy trifecta I asked some of our favorite L.A. bartenders what they like to drink while devouring a box. Some were inspired to come up with cookie cocktail recipes while others shared their perfect drink complement.
Thin Mint: Bartender Gillian Georges of 1886 Bar at the Raymond created a Thin Minty spiked hot chocolate cocktail, Patty O’Green. Made with Fernet Menta, housemade cocoa mix and hot water, it’s virtually the beloved Girl Scout Cookie in a Toddy glass!
For a peppermint mocha party in your mouth, Big Bar’s Eugene Lee recommends the bar’s Kona Nightingale made with Hawaiian dark rum, cold-brew coffee, dulce de leche, and Ramazotti. “The texture and mouthfeel of the cookie can be almost a little dry. That’s where the Kona Nightingale steps in, all sweet and lusty and brimming with that perfect evil union of cold brew coffee and Ramazotti and Kona rum. Deep, rich, coffee and herb tones dancing in my Thin Mint mouth.”
Samoa: Just for Girl Scout cookie season, Hakkasan Beverly Hills bartender Ken Baranda came up with an alcoholic version of the classic caramel-coconut-dark chocolate cookie. “This is a dessert cocktail, a flip variation but with an island theme. When I think Samoa I think caramel equals Venezuelan rum, coconut cream, toasted coconut, and chocolate ganache,” he said. His Samoa cocktail is made with Pampero Aniversario rum, coconut cream, chocolate syrup, egg yolk, and topped with a salted coconut foam. It’ll be available off menu at the Beverly Hills bar til March.
Do-si-dos/Peanut Butter Sandwich: Talk about comfort food. Ink’s Gabriella Mlynarczyk is liking on the Do-si-do peanut butter-filled oatmeal sandwich cookie with a Lock Stock and Barrel rye Manhattan. “The peanuts and the salted caramel, toasted notes from the rye bounce well of each other,” she said.
Girl Scout Cookie Cocktail Recipes
Trefoils/Shortbread: Mixologist Marcos Tello decided to combine his favorite aspects of the Bobby Burns into one delicious infusion. “The Bobby Burns is a cocktail which uses a shortbread cookie as a garnish, but I wanted it to be garnish free, so I just infused the scotch with it to maximize my intake!” said Marcos. He recommends using Chivas 12 as it “really lends itself with a nutty and smokey backbone to support the shortbread flavor.” Best used in a Bobby Burns.
1. Fill a glass Mason jar with Girl Scout Shortbread Cookies. The amount depends on what size jar you use.
2. Pour in and cover completely with scotch and let rest for 2-3 hours, then place in freezer overnight.
3. Strain scotch through a coffee filter; place scotch soaked shortbread cookies in muslin cloth and squeeze over coffee filter to get every last bit out as they tend to soak up a lot of scotch!
Tagalong/Peanut Butter Patties: Gracias Madre Beverage Director Jason Eisner came up with this cocktail to pair with the Tagalong cookie. “It is meant to be enjoyed with a cookie, as it is slightly savory and not too sweet,” he said. The recipe calls for horchata foam but Jason said for an easy hack you can just froth almond milk. Non-DIYers, you can sidle up to the bar at Gracias Madre and order it from Jason.
Monstruita de Las Galleta
1 oz Cacao Infused Tequila Blanco
0.5 oz Punte e Mes
3 dashes of Fee Bros Aztec Chocolate Bitters
2 oz Bison Chocolate Stout
Horchata Foam (recipe below)
Almond Cookie Crumbs
1. Combine the first three ingredients in a ice-filled mixing glass. Stir together. Strain into a coupe glass and then add the chocolate stout.
2. Top with almond milk horchata foam and almond cookie crumbs. This cocktail is meant to be served with a Mexican wedding cookie, or you can just go for it and have a Tagalong!
Horchata Foam by Chandra Gilbert, Executive Chef at Gracias Madre
1 cups soaked brown basmati rice
1 cup soaked almonds
¼ tsp vanilla powder
1/2 cup agave
1/8 tsp salt
1 tsp. cinnamon
6 cups water
Combine ingredients and blend well in a Vitamix or blender. Strain twice. To make foam, heat the horchata and use a hand-held milk frother until foamy.
Thanks-A-Lot*: Cari Hah of City Tavern Downtown dreamed up the perfect afternoon snack. “When I eat cookies (which is very very often) I like to drink something coffee creamy and bitter to offset the sweetness of the cookie. Shortbread is always delicious and shortbread in chocolate is even better!” she said, adding “It’s critical to have the bite and sip together.”
2 oz Leblon Reserva
1/2 oz Averna
1/4 oz cream
1/4 oz Borghetti Coffee Liqueur
1 oz freshly pulled espresso
Combine all in a tin, shake vigorously, strain into cocktail glass, grate 70% Cacao dark chocolate over the top.
Cranberry Citrus Crisps*: Let’s face it, these are not going to be the most popular cookies off the roster but this cocktail by Bestia’s Karen Grill may make you order a box or two to enjoy with them. Here she matched “the similar flavors of lemon and cranberry with a hint of allspice make the citrus is these cookies really pop.”
Cranberry Citrus Cocktail
0.75 oz fresh lemon juice
0.75 oz cranberry shrub (recipe below) or cranberry simple syrup
0.25 oz St. Elizabeth Allspice Dram
2 oz Sazerac Rye
Combine all in mixing tin filled with ice. Shake and strain into a coupe, garnished with three cranberries on a cocktail pick.
¾ cup water
1 cup evaporated cane sugar
1 cup fresh whole cranberries
2 lemon peels
1/4 cup black peppercorns
1/4 cup cider vinegar
Bring all ingredients to a boil in a saucepan, let reduce to a ¼ cup. Remove from heat and allow to cool before using.
* Available from Orange County troops.