Toast-Yay! cookies + Breakfast in Bed Old Fashioned cocktail (photo and recipe by @theroguebrusselsprout)
By Jennifer McKee
It’s Girl Scout Cookie season! And we’ve got the ultimate way to enjoy your cookie haul—with cocktail pairings from Kōloa Rum; their products come in flavors you may not have heard of before, making for delightful desserts. But more about that below. On to the pairings!
Toast-Yay! cookies + Breakfast in Bed Old Fashioned cocktail
New for 2021, Girl Scouts’ Toast-Yay! cookies taste like a piece of French Toast dipped in icing. Kōloa’s coffee rum is intensely rich, with flavors of espresso and white cane sugar. Together, the two created the perfect morning cocktail—although you’ll want to drink it morning, noon and night.
1.5 oz. bourbon
1 oz. Kōloa Coffee Rum
0.25 oz. maple syrup
Few dashes coffee bitters (or other bitters)
Squeeze of orange bitters
Mix ingredients in a cocktail stirring glass with ice, then strain into a highball glass with a few large ice cubes. Garnish with an orange slice and a sliver of toasted waffle.
Samoas cookies + Chocolate Milk and Honey cocktail
Samoas are a dreamy combination of caramel, coconut and chocolate. Kōloa’s cacao is a chocolate-flavored rum with mocha notes and a buttery-smooth taste. Together, they make for a simple, unforgettable duo.
2 oz. Kōloa Cacao Rum
1 oz. cream, milk or non-dairy milk of your choice
0.5 oz. honey cinnamon simple syrup*
Combine all ingredients in a cocktail shaker tin filled with ice. Shake well then strain into martini or coupe glass.
*For the honey simple syrup, combine a 1:1 ratio of honey to water in a sauce pan. Add in 1-2 whole cinnamon sticks. Bring to a boil while stirring to dissolve the honey. Turn off heat and let cool for an hour.
Lemon-Ups cookies + Meyer Lemon Rum Sour cocktail
Lemon-Ups are bold, crispy cookies with motivational messages, inspired by Girl Scout entrepreneurs, carved into them. Kōloa’s Reserve Aged Rum is aged in White Oak barrels and has fragrant notes of cinnamon, orange, roasted almond and charred oak. Delight in a fresh, zesty pairing.
1.5 oz. Kōloa Reserve Aged Rum
0.5 oz. maraschino liqueur
1 oz. fresh Meyer lemon juice
0.5 oz. simple syrup
0.25 oz. (bar spoon) juice from maraschino cherry jar
Few dashes of Crude Bitters “Rizzo” bitters (rosemary, grapefruit, peppercorn)
Fill a rocks glass with ice and set aside. Pour in the bar spoon of juice from the jar of maraschino cherries. Add the rest of the cocktail ingredients to a cocktail shaker tin and shake well. Strain into the glass, top with a lemon wedge and two maraschino cherries.
Thin Mints cookies + Cocoa-Nut Mint Julep cocktail
The iconic Thin Mints are a minty, chocolate breath of fresh air (especially when stored in the freezer). Kōloa’s coconut finishes with light toasted coconut, hints of lime zest and a bit of caramelized pineapple. Combined with Kōloa’s cacao, t’s a spirited twist on the traditional julep.
1.5 oz. Kōloa Coconut Rum
0.25 oz. coconut sugar (or 1 bar spoon)
0.25 oz. orgeat
0.5 oz Kōloa Cacao Rum, to float
1 large mint sprig
Gently muddle the mint sprig with the coconut sugar. Add the Kōloa Coconut Rum, orgeat and a scoop of crushed ice. Gently stir to integrate ingredients. Float the Kōloa Cacao Rum on top, finish with more crushed ice and top with toasted coconut flakes and mint sprig.
Find Kōloa rum online at these national retailers: Drizly, Mel & Rose, Blackwell’s Wine & Spirits and Hi Time Wine Cellars.
