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Cookie cocktails
Published: 12/13/2012 8:48 PM
Last Modified: 12/13/2012 8:48 PM



Chocolate Peppermint


Seven Layer Cookie


Macaroon


Sugar Cookie

It seems like Christmas cookies are everywhere this time of year.

We even found some cocktail recipes that were inspired by cookies. Here are four recipes, courtesy of Tequila Partida.



Chocolate Peppermint Cookie

3/4 oz. Partida Blanco Tequila
1 oz. Peppermint Schnapps
3/4 oz. Godiva® Liqueur
1-1/2 oz. Cream

Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.

Toasted Macaroon

1 oz. Coconut Milk
1-1/2 oz. Coconut rum
1/4 oz. Licor 43
1/2 oz. Partida Blanco Tequila
1/2 oz.Frangelico

Combine ingredients in a shaker and shake with ice. Strain into a glass filled with ice and garnish with toasted coconut shavings on top.

Sugar Cookie

2-1/2 oz. Partida Resposado Tequila
1 Tsp.Brown Sugar
Brown Sugar for garnish

Rim a cordial glass with brown sugar. Add tequila and brown sugar into a shaker with ice and hake ingredients well. Strain into glass.

Seven Layer Cookie

3/4 oz. Godiva® Liqueur
3/4 oz. Coconut rum
1/2 oz. Butterscotch Schnapps
1/2 oz. Partida Anejo Tequila
1/4 oz. Frangelico
1/2 oz. Bailey's Irish Cream
1/2 oz. Amaretto

Garnish rim of a martini glass with crushed cookie crumbs. Shake all ingredients in a shaker with ice and strain into martini glass.




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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