Girl Scout Cookie Cocktails, Part 2

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!

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.

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!