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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 cookies

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.

Garnish:

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

Ingredients:

  • .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!!!

PBBeer.jpg

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. Because...beer. 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. 

RH020415-1.jpg

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

Ingredients:

  • 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!)

Method:

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.

RH020415-9.jpg

Garnish:

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!

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