Continuing with our series of adult beverages inspired by traditional Southwestern desserts, we don’t want to be boastful but … oh my god did we nail it with this Biscochito cookie cocktail! The state cookie of New Mexico, they are buttery snickerdoodle-like nibbles with distinct notes of anise, cinnamon and brandy. Without fail we make them every Christmas, and also throughout the year to go with morning or after-dinner coffee. Here we’ve used Sambuca for the anise, vanilla vodka and half-n-half for the cookie batter, a splash of brandy, and rimmed the glass with cinnamon sugar. A delightful cookie in a glass!
For 1 Biscochito Cocktail:
1/8 cup granulated sugar
1 Tblsp ground cinnamon
1 1/2 shots vanilla vodka
1 1/2 shots half-n-half
1/2 shot brandy
1 tsp ansie flavored liqueur (Sambuca)
ice to fill the glass
Mix the sugar and cinnamon and sprinkle onto a flat plate that will fit the width of the glass. Lightly wet the rim of the glass with half-n-half, then dip into the cinnamon sugar to coat the rim. In a martini shaker or measuring cup, add the vanilla vodka, half-n-half, brandy, and anise liqueur. Give it a stir and pour into the glass. Add enough ice to fill almost to the top.
For an extra treat, we like to top the glass with a sugar cookie. You can also garnish with a biscochito but we find that the contrast of a plain buttery cookie brings out the layered flavors of the biscochito cocktail. Mini sugared donuts are also great on the side and for dunking.