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!
Cheers!
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.
Yum
If you enjoyed this dessert cocktail recipe, you may also like our flan-tastic Caramelly Mexican Flan Martini … or our 5 Favorite Southwestern Holiday Cocktails.
