10. Mixology MashUp
Cookies Meet Cocktails. We’re loving the idea of borrowing inspiration from the hottest restaurants and creating new flavors all our own. Especially when it comes to remixing classic cocktails using fresh flavors in food as your muse. These Cookie Cocktails are the perfect way to serve up some holiday spirit. Cheers!
Prep Time: 10 Minutes
Start to Finish: 1 Hour 10 Minutes
Gingerbread Simple Syrup
1 cup sugar
1 cup water
2 tablespoons mild-flavor molasses
1-inch piece fresh gingerroot, peeled, sliced
2 cinnamon sticks
1 teaspoon whole cloves
Gingerbread Cookie Cocktail
Orange wedge
Brown sugar
1 oz Gingerbread Simple Syrup (2 tablespoons)
1 oz vanilla vodka (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz coffee liqueur (1 tablespoon)
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
2. To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
1 cocktail (1/2 cup)
Tip: If you can't find mild-flavor molasses you can use full-flavor molasses but reduce the amount by 1 tablespoon.
Coconut Macaroon Cookie Cocktail
Prep Time: 10 Minutes
Start to Finish: 1 Hour 10 Minutes
Simple Syrup
1 cup sugar
1 cup water
Coconut Macaroon Cookie Cocktail
1 oz Simple Syrup (2 tablespoons)
1 oz light coconut rum (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz white crème de cacao (1 tablespoon)
Toasted shredded coconut
1. To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce simple syrup, coconut rum, half-and-half and crème de cacao; cover and shake. Strain into cocktail glass. Garnish with toasted coconut.
1 cocktail (1/2 cup)
Snickerdoodle Cookie Cocktail
Prep Time: 10 Minutes
Start to Finish: 1 Hour 10 Minutes
Cinnamon Simple Syrup
1 cup sugar
1 cup water
2 cinnamon sticks
Snickerdoodle Cookie Cocktail
1 oz Cinnamon Simple Syrup (2 tablespoons)
1 oz vanilla vodka (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz white crème de cacao (1 tablespoon)
Cinnamon-sugar
1. To make Cinnamon Simple Syrup, mix sugar, water and cinnamon sticks in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Discard cinnamon sticks. Pour syrup into glass jar. Cover jar, and refrigerate until needed. Makes 1 1/4 cups.
2. To prepare cocktail, fill cocktail shaker with ice. Add 1 ounce cinnamon simple syrup, vodka, half-and-half and creme de cacao; cover and shake. Strain into cocktail glass. Sprinkle with cinnamon-sugar.
1 cocktail (1/2 cup)
Tip: You can purchase cinnamon-sugar or to make your own combine 1/2 cup sugar and 1/2 teaspoon ground cinnamon.
Tip: To toast coconut, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
