If there’s one thing that screams delicious Americana tradition, it is the beloved Girl Scout Cookie. With more than 100 years of sweet history, the toothsome treats were first sold in 1917 as a service project in a high school cafeteria. Starting with the famous shortbread sugar cookie, the Girl Scouts have offered a range of delights over the years, and now have 12 varieties for any taste bud, including vegan and gluten-free varieties.
While Girl Scout cookies may not be available year round, cocktails that give us that flavor are. PACIFIC teamed up with five of San Diego’s top bartender mixologists to create cocktails based on their favorite Girl Scout cookie for anytime enjoyment.
Try mixing these up at home for parties, movie nights and nostalgic evenings with friends. And pairing them with each of the actual cookies? Even better.
Christian Siglin, Cutwater Spirits
Inspiration cookie: Samoa/Caramel Delight
“I chose the Samoa because it has all of my favorite ingredients — coconut, caramel and dark chocolate. What I love about this cookie is all of the ingredients are present but none of them overpower the other and they all complement each other very well.
“So, in deciding to make a cocktail based on this cookie, I wanted to do the same thing and bring some similar flavors together to complement each other and have a great cocktail that would not only be similar to the Samoa, but would be a good pairing with it too.”
2 oz. Black Skimmer Bourbon
.75 oz. Averna Amaro
.25 oz. Lustau East India Sherry
2 dashes Bittermen’s Xocolatl mole bitters
2 tablespoons unrefined organic coconut oil
Combine all alcoholic ingredients into a container and pour in the unrefined coconut oil. Stir the ingredients together and put everything into the freezer until the oil has solidified on top of the cocktail. Strain the liquid through a coffee strainer to get all the coconut oil pieces out of the final drink. Pour over a big ice cube and, during Girl Scout cookie season, enjoy with a Samoa on the side.
Meghan Balser, Herb & Wood
Inspiration cookie: Tagalongs/Peanut Butter Patties
“I think the blackcurrant liqueur adds a slightly tart, ripe berry richness to the drink and complements the peanut butter in the cookie. The rye adds a kick of spice to backhand the sweetness on the palate of the pairing.”
2 oz. Rye
1 oz. Cocchi Americano Aperitivo
2 bar spoons of Clear Creek cassis liqueur
2 dashes of orange bitters
Stir ingredients over ice in a mixing glass, strain into a chilled coupe. When available, garnish with Tagalongs cookies.
Eric Johnson, Smoking Gun/Spill the Beans
Inspiration cookie: Thin Mint
“The Thin Mint, a staple Girl Scout cookie, is one that I could eat an entire box of. Who am I kidding, I would eat a box of all of them. When asked to make a cocktail I thought this would be so much fun. And it was, but I ended up eating two boxes — to get the flavors right, of course.
Keeping it simple with the right mint flavor, Rumple Minze was the secret. I love the cookie, along with Samoas and Tagalongs. Heck, the new S’mores are great! No one hates on the Thin Mint — great out of the freezer and now great out of a cocktail glass!”
1 oz. Creme de Cacao
.5 oz. Rumple Minze
2 oz. chocolate milk
Add ingredients, shake and strain. Time to pull out the stock in the freezer and garnish with Thin mint cookie crumble.
Leigh Lacap, Campfire
Inspiration cookie: Trios (gluten-free chocolate chip, peanut butter, oatmeal)
“A little high ‘brou’ meets low-brow, I picked the gluten-free underdog to step up and out the box. A touch of French chocolate pairing meets familiar chocolate chip cookie flavors. We ditched the peanuts for a little orgeat — Vive la France.”
1.5 oz. Roasted cocoa nib-infused Cognac
.25 oz. Giffard Vanille de Madagascar
.5 oz. Orgeat
1 oz. Oat Milk
.25 oz. Fresh Lemon
Combine ingredients in a cocktail shaker, fill with ice and shake hard. Strain into a tumbler over fresh rocks. Garnish with a pinch of sea salt and five cookies or so (because they are gluten-free).
Adele Stratton, Jayne’s Gastropub
Inspiration cookie: Shortbread/Trefoils
“It’s the most unexpected and underrated!”
1.5 oz. Bols genever
.5 oz. Smith and Cross Jamaican rum
.75 oz. cashew milk
.5 oz. Coco Lopez cream of coconut
.25 oz. Faretti biscotti liqueur
Pinch of salt
Whip all ingredients over crushed ice. Garnish with cinnamon.