Everyone looks forward to nabbing as many of Carol’s crinkle cookies as possible at the annual Christmas cookie swap, but what if we told you we have an even better idea for your holiday gatherings?
Christmas. Cookie. Flavored. Cocktails.
Keep reading for our top seven cookie-flavored cocktails to sip and swap at your holiday get-togethers this season. Go ahead, put Carol’s crinkle cookies to shame.
Butter up your holiday party guests with this peanut butter espresso martini made with the brand-new Cooper’s Mark Peanut Butter Bourbon. From the very first sip, everyone will go nuts over this caffeinated cookie cocktail.
The Recipe
1 ½ ounces Cooper’s Mark Peanut Butter Bourbon
1 ½ ounces Cayman Reef Kona Coffee Liqueur
1 ½ ounces cold brew coffee
½ ounce simple syrup
1 ounce heavy cream
3 espresso beans
Combine bourbon, liqueur, cold brew, simple syrup and heavy cream in a shaker with ice. Shake vigorously and strain into a chilled martini glass. Garnish with three coffee beans.
It isn’t the holidays without peppermint bark, but we find we like it better in a glass than in dough. Mix up vodka, smooth white chocolate liqueur and cool peppermint schnapps for this boozy take on a classic holiday treat.
The Recipe
White chocolate, melted
Candy canes, crushed
2 ounces 1941 Craft Vodka
Dip rim of martini glass in melted white chocolate and coat in crushed candy canes. Place glass in freezer. In a cocktail shaker with ice, add vodka, liqueur and schnapps. Shake well. Strain into prepared martini glass.
Run, run, run as fast as you can to try this creamy bourbon cocktail that tastes just like gingerbread (without all the work and clean-up it takes to make the house).
The Recipe
½ ounce gingerbread syrup*
1 ounce half and half
2 dashes aromatic bitters
Gingerbread cookies
*Gingerbread Syrup
2 cups water
2 cups brown sugar
2 cinnamon sticks
8 allspice berries
6 whole cloves
1-inch fresh ginger
For gingerbread syrup: Add water and brown sugar to the small pot over medium heat. Cook until brown sugar is completely dissolved. Turn heat to low and add cinnamon sticks, allspice berries, cloves and fresh ginger. Allow to simmer for 10 minutes. Remove from heat and let cool. Keep in an airtight container and store in the refrigerator until ready to use.
For cocktail: In a shaker with ice, add bourbon cream, bourbon, gingerbread syrup, half and half and bitters. Shake and strain into a glass over ice. Garnish with whipped cream and crushed gingerbread cookies.
There’s nothing quite like the first bite of a pillowy, warm snickerdoodle fresh out of the oven. Get the same rush of comforting sweetness from this Snickerdoodle-tini, made with Cooper’s Mark Cookie Dough Bourbon (also a brand-new flavor in the Cooper’s Mark lineup), vanilla vodka and brown sugar simple syrup.
The Recipe
Sugar and cinnamon mixture
2 ounces Cooper’s Mark Cookie Dough Bourbon
2 ounces Absolut Vanilia Vodka
1 ounce brown sugar simple syrup*
*Brown Sugar Simple Syrup
1 cup water
1 cup brown sugar
For brown sugar simple syrup: In a small saucepan, mix together water and brown sugar over medium-high heat. Bring to a simmer, stirring occasionally, until sugar is completely dissolved. Remove from heat and let cool. Store in an airtight container in the refrigerator for 3-4 weeks.
For the cocktail: Rim a glass in sugar and cinnamon mixture and set aside. Add bourbon, vodka and brown sugar simple syrup to a shaker with ice. Shake and strain into the rimmed glass.
Cookies and hot chocolate are a must around the holidays, but don’t miss the opportunity to add some peppermint schnapps and vodka-infused vanilla whipped cream to your steamy mug of fireside chocolate.
The Recipe
4 cups whole milk
4 ounces Charles Regnier Peppermint Schnapps
1 cup white chocolate chips, plus more for garnish
1 teaspoon pure vanilla extract
Mini candy canes
Place milk, peppermint schnapps, white chocolate and vanilla in a medium saucepan. Whisk continuously over medium-low heat until the chocolate has melted and the mixture is smooth. Be sure not to let it come to a boil. Once everything is melted together and smooth, serve in a mug immediately. Garnish with whipped cream, white chocolate chips and mini candy canes.
One sip of this cocktail and you’ll be transported right back to Grandma's house as she's whipping up her famous ginger snaps. The combo of Misunderstood Ginger Spiced Whisky and Oat Nog is what ginger dreams are made of.
The Recipe
2 ounces Misunderstood Ginger Spiced Whiskey
2 ounces Misunderstood Oat Nog
Add whiskey and Oat Nog to a glass filled with ice. Stir to combined and enjoy.
Butterscotch, although a rare favorite flavor, deserves its own cookie to cocktail transformation. Irish cream, Irish whiskey, coffee liqueur and butterscotch schnapps come together in this sweet, buttery and frozen cocktail that’s perfect for a very Floridian holiday.
The Recipe
1 ounce Michaels Irish Cream Liqueur
½ ounce Writers' Tears Irish Whiskey
½ ounce Cayman Reef Kona Coffee Liqueur
2 ounces milk
1 scoop vanilla ice cream
In a blender, add Irish cream, whiskey, coffee liqueur, milk, schnapps and ice cream. Blend until desired consistency and pour into a glass. Top with an extra scoop of vanilla ice cream if desired.
