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Liquor reviews, cocktail recipes, mixology trends, and seasonal ingredients. Includes cocktail tips and info on local whiskey, gin, vodka, beer, and liqueur.

Filtering by Tag: Girl Scout cookie cocktail

Girl Scout Cookie Cocktails, Part 3

Devin Kidner

It's time for Part 3 of our Girl Scout Cookie cocktail series, and today is really fantastic because it combines whiskey and peanut butter and beer. Oh yes. All three...

In case you're joining the conversation a little late, here is Part 1 (the Samoa) of our GSC cocktail experiment and here is Part 2 (the Trefoil)

Let's get down to business...

The Do-Si-Do has long been one of our favourite cookies. Creamy peanut butter sandwiched between oatmeal cookies are an instant classic. They're casual and perfect for a lunchtime snack.

Our riff is a little more...grown up...but still has all the flavour of these classic cookies, and has a twist...a beer twist.


Before you begin, grab an 8 oz. Ball Jar (we used the 8 oz. quilted jar because it's prettier), and create the cookie garnish.

You'll need:

  • A plate
  • Maple syrup
  • Pastry brush
  • Cookie crumbles (finely crushed Do-Si-Do cookies work well, or make some shortbread crumbles. Into a small bowl, add a tablespoon of butter, a tablespoon of sugar, and a tablespoon of flour. Rub together the ingredients with your fingers until they start to make little pebbles. Toss on a baking sheet (on top of some parchment) into a 350° oven for 10 minutes.)

Pour some maple syrup onto the plate and with the pastry brush, paint on the maple syrup around the top of the Ball Jar.

Pour the cookie crumbles onto the plate and roll the top of the jar in the crumbles until evenly coated. Set aside.

The Do-Si-Do Cocktail without the glorious beer float.   Photo credit: Brett Calomino

The Do-Si-Do Cocktail without the glorious beer float. Photo credit: Brett Calomino


  • .5 oz creamy peanut butter (we used MaraNatha No Stir, Organic Creamy Peanut Butter)
  • 1.5 oz Four Grain KOVAL Whiskey (the mash is made with, among other things, oats! This gives the cocktail a wonderful oaty flavour, as well as a creamier mouthfeel)
  • 3 dashes of Oaked Grappa/Vanilla Bitters
  • .5 oz maple/brown sugar syrup

Shake all of the above ingredients for 10-12 seconds, or longer, until peanut butter has completely combined with the other ingredients. The mixture will be thick.

Add ice (I used 6-7 ice cubes), and shake again for 10 seconds. Strain into an 8 oz. Ball Jar filled with ice.

Now for the beer float!!!


See this amazing beer? It's brewed by Slapshot Brewing right here in Chicago. It's a brown ale brewed with peanut butter, and it is incredible. A great nutty aroma, a fantastic peanut buttery finish, it really does add a nice finish to our Do-Si-Do cocktail.

Why top an already fantastic cocktail with beer? A few reasons:

1. It adds a little bubble to the cocktail, making it more interesting to sip
2. It adds an incredible aroma to the top of the beer.
3. It adds more complexity to the beer.
4. Local beer. Local beer brewed with freakin' peanut butter. That's why.

So about that beer float. After you've strained your cocktail into the Ball Jar, fill the rest of the way with beer. It's that simple. Sip away!

Next week we will unveil our final Girl Scout Cookie Cocktail, the Thin Mint, but it will ONLY be available through our newsletter. So if you want to know how to create it, sign up here:

Girl Scout Cookie Cocktails, Part 2

Devin Kidner

In case you're just joining the Girl Scout cookie cocktail conversation, here at HOLLOW LEG we're celebrating the sale of Girl Scout cookies by creating their boozy counterparts! 

(Here is Part 1, our take on the Samoa, in case you missed it...)

And if you're thinking you're going to find cheap liqueurs and store-bought syrups with high fructose corn syrups, well madam/sir, please just click away. Everything in these recipes is DIY, natural, and sources incredible ingredients. 


Now, drumroll, please: Here is our take on the Trefoil Girl Scout cookie!


  • 1 oz butter liqueur (ingredients/directions to follow...)
  • 3 dashes vanilla/Rhine Hall Oaked Grappa bitters
  • a tiny piece of fresh, organic ginger (I mean tiny, like a small pebble)
  • 1 oz vanilla ice cream (you can use Whole Foods 365 Organic Vanilla Bean if you like, or any incredible local brand you want to support!)


Shake the first three ingredients together and add ice. Shake for 10 seconds.
Strain liquid into another shaker and add ice cream. 
Shake vigorously for about 15 seconds to break up the ice cream.

For a mini-shooter, strain into smaller glasses. For a big ol' glass of shortbread goodness, pour into a larger glass.



See the garnish? It's made with fresh whipped cream and very simple shortbread crumbles.

For the whipped cream, just toss heavy cream into a mixer and whip it until it forms firm peaks. I don't add sugar because the drink is already so sweet.

For the shortbread crumbles, into a small bowl, add a tablespoon of butter, a tablespoon of sugar, and a tablespoon of flour. Rub together the ingredients with your fingers until they start to make little pebbles. Toss on a baking sheet (on top of some parchment) into a 350° oven for 10 minutes.

Pipe the whipped cream onto the top of the glass and sprinkle with shortbread crumbles!

Let us know what you think! And if you're interested in learning our natural recipe for the Thin Mint cocktail, subscribe to our newsletter!

Girl Scout Cookie Cocktails, Part 1

Devin Kidner

Heads up, folks! If you haven't already, you can start ruining your New Year goal to lose weight and invest in Girl Scout cookies.

If you haven't already been assaulted with cubicle-to-cubicle sales by eager mothers/fathers pimping out the cookies on behalf of their little scout, or persuaded into a case of Thin Mints by that clever gal at your doorstep, you can join the digital age, download an app, or yes, even search to see when cookies will be available at retail areas near you!

And if you're like me and you've decided you're ready for something a little more...grown up, then ditch the palm oil and indulge in something that, after a few of them, will make you forget you just blew your diet!

I present to you...HOLLOW LEG's first Girl Scout Cookie-Inspired Cocktail, the Liquid Cookie.


This gorgeous little number is inspired by my personal favourite, the Samoa, which, according to Wikipedia, are "Vanilla cookies coated in caramel, sprinkled with toasted coconut and laced with chocolate stripes."

I don't know about you, but when it comes to both cookies and cocktails, I'm no longer impressed by the fake stuff. Palm oil in my cookies? No thanks. Cheap coconut rum? Can't we do better? 

At HOLLOW LEG, we're all about using the best products sourced from awesome folks, and this cocktail has none of the fake stuff. With the Liquid Cookie, you'll taste the difference because it's made with the best ingredients...some of which will surprise you!

Samoas are known for their coconutty goodness. Instead of using something filled with artificial flavours, I went with a base of Rhine Hall Oaked Grappa.

Grappa, for those of you who don't know, is liquor made from the leftovers of wine making, called pomace. All of the seeds, peels, pulp, and stems are fermented and distilled creating what I can only describe as a liquored up wine drink. Rhine Hall, based in Chicago, then ages their grappa in oak barrels, mellowing out the flavour, and, creating a grappa that is sweet, toasty, and has lovely coconut notes, which are enhanced by the other fabulous ingredients in this cocktail. It's really something.

Now that we've got our coconut base, it's time to add caramel to your cocktail. We won't be doing this through flavoured vodka or (gasp!) high fructose corn syrup filed sauces. Nope! We'll be adding homespun caramel into our cocktail, which really is a cinch and so much more delicious than the store-bought stuff. 

I love Sally's Baking Addiction's recipe, which can be found here, except I don't add any salt and I use Kilgus Farmstead heavy cream. Oh, and I know y'all are gonna roll your eyes, but I also make my own butter from heavy cream and use that. I know, I know...

If you don't have time to make your own butter, then go for something organic and grass-fed. Local is better, but Kerrygold works, too. The most important part is that you start with ingredients that taste good!

Frozen hot chocolate. So. Good.

Frozen hot chocolate. So. Good.

Now we need chocolate. And I'm not talking a measly little drizzle. I'm not talking only a garnish. I'm talking chocolate.

Frozen hot chocolate.

Frozen hot chocolate is not difficult to make and the payoff is great. I usually take a really good hot cocoa mix, say Ghirardelli, make it to the specifications on the packaging + melt some extra dark chocolate into the mix, then let it cool by tossing it into a Ball Jar and then into the fridge.

Once cool, blend with ice in your blender. Remember, you want a little icy crunch so you feel like you're indulging in a cookie. In this drink, a little crunch is good!

This is the one!

This is the one!

You're almost there! Now you just need vanilla bitters to add that vanilla cookie flavour and add some complexity. Surprise, surprise...I make my own....but you can buy extraordinary bitters these days, my suggestion being these Cherry Bark Vanilla Bitters from Bittercube based out of Wisconsin!


2 oz Rhine Hall Oaked Grappa
1 oz homespun caramel
2-3 dashes vanilla bitters (or more if desired)

2.5 oz frozen hot chocolate

Garnish: Chocolate curls and/or a cocoa/cinnamon/sprinkles heart

Shake together the oaked grappa, bitters, and caramel first. You want to make sure the caramel is incorporated into the alcohol BEFORE shaking in the frozen hot chocolate.

Then pour in the frozen hot chocolate and shake again, for about 5-7 seconds. Pour into a glass.


For a garnish, I cut a heart out of a piece of cardboard and then set it over my glass. In the picture below, I'm dashing a drink with pink sprinkles. On the Liquid Cookie I make the heart out of cinnamon, but you could also use bitter cocoa!

Enjoy your drink, darling!