Taste cocktails inspired by your favorite Girl Scout cookies. Because we all really, really need this in our lives.

By Kate Richards
February 17, 2017

Adding booze is the natural next progression in your lifelong love affair with Girl Scout cookies. You eat them for dessert. You eat them at snack time. Maybe you even eat them for breakfast. It's high time you have them for happy hour.

All recipes and photos by Drinking with Chickens.

Pro tip: Be sure to dip your cookies in your cocktails for maximum effect.

Samoa (Caramel deLite) Rum Punch

Chocolate, caramel, and coconut are just begging for some rum. Two types of rum, in fact.

To make one cocktail:

  • 1 oz. dark rum
  • 1 oz. light rum
  • 2 oz. coconut water
  • .5 oz. lite coconut milk
  • .5 oz. chocolate liqueur
  • .5 oz. caramel sauce
  • 4 dashes chocolate bitters
  • caramel sauce to rim glass
  • 1/4 cup toasted coconut flakes
  • 1 Samoa cookie to garnish

Combine rums, coconut water, coconut milk, chocolate liqueur, caramel sauce, and bitters in a cocktail shaker filled with ice. Shake until chilled. Prepare glass by coating 1/4 inch of rim with caramel sauce, then roll in coconut flakes to coat. Place one large ice cube in glass, and strain contents of shaker into glass. Garnish with cookie.

Savannah Smiles Gin Flip

With hints of lemon and almond, some frothy egg white, and a whole lot of gin, this sunshiny cocktail is sure to put a smile on your face.

To make one cocktail:

  • 1 strip of lemon peel
  • 2 oz. gin
  • .5 oz simple syrup
  • .5 oz. fresh lemon juice
  • .5 oz. unsweetened vanilla almond milk
  • 1 egg white
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon powdered Savannah Smiles cookies
  • Yellow flower for garnish

Prepare glass by twisting lemon peel and then rubbing the inside of the glass with it. Discard peel. Combine gin, simple syrup, lemon juice, and almond milk in a cocktail shaker filled with ice. Shake until chilled. Remove contents from shaker, discard ice, replace contents, and add egg white. Shake vigorously for 20-30 seconds until egg white has foamed. Remove shaker lid and dump contents into glass, including egg foam. Sprinkle foam with lemon zest and cookie dust. Garnish with a bright yellow blossom.

The Bourbon Tagalong (Peanut Butter Pattie)

Peanut butter in a cocktail? Oh yes. This is happening.

To make one cocktail:

  • chocolate syrup
  • 1.5 oz. bourbon
  • 1 oz. chocolate liqueur
  • .5 oz. creme de cacao
  • 1 oz. peanut butter simple syrup (instructions below)
  • 1 Tagalong cookie to garnish

For peanut butter simple syrup: Combine 1 cup of granulated sugar and 1 cup of water in a saucepan over medium heat; stir until dissolved. Add 3/4 cup creamy peanut butter. Stir and bring to a boil. Remove from heat and pour mixture into a Mason jar. Let cool completely before using.

Prepare your glass by drizzling it with chocolate syrup, and putting one large ice cube in it. Combine bourbon, chocolate liqueur, creme de cacao, and peanut butter simple syrup in a cocktail shaker filled with ice. Shake until chilled, and pour into glass. Garnish with a cookie  that you have carefully cut a small sliver out of.

Trefoil Strawberry Shortbread Cocktail

What goes better with shortbread cookies than strawberries and cream? Strawberries, cream, amaretto, and vodka, that's what.

To make one cocktail:

  • Lemon wedge
  • 1/2 cup crushed Trefoil cookies
  • 1 heaping teaspoon strawberry jam
  • 1 oz. cake-flavor vodka
  • 1 oz. plain vodka
  • 1/4 oz. amaretto liqueur
  • 2 teaspoons strawberry jam
  • 1 oz. half-and-half
  • 1/2 oz. fresh lemon juice

To prepare your glass, run a lemon wedge around the rim; roll wet rim in the Trefoil cookie dust. Place a teaspoon of strawberry jam in the bottom of the glass, pushing it down to fill the space. Add vodkas, amaretto, 2 teaspoons strawberry jam, half-and-half, and lemon juice to a cocktail shaker filled with ice. Shake until chilled, and strain into glass.

Thin Mint Milk Punch

All the minty, chocolaty goodness of this iconic Girl Scout cookie in a fancy glass rimmed with chocolate and cookie dust. We're not saying you have to have a fancy glass, but it definitely doesn't hurt.

To make one cocktail:

  • chocolate syrup for rim
  • 2 Thin Mint cookies crushed in food processor to create a dust
  • 1 oz. vanilla vodka
  • 1 oz. chocolate milk
  • 1 oz. creme de cacao
  • 1/2 oz. chocolate liqueur
  • 1/8 teaspoon peppermint extract
  • fresh mint sprig to garnish

Prepare glass by drizzling chocolate syrup around rim then rolling in the crushed cookies. Combine vodka, chocolate milk, creme de cacao, chocolate liqueur, and extract in a shaker filled with ice. Shake until chilled, strain into glass, and garnish with mint sprig.

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