Oatmeal Cookie Cocktail
The oatmeal cookie cocktail works within a specific textural and aromatic framework, made to replicate dessert-like cocktails while retaining traditional mixology principles. Constructed around a triad of liqueur, spiced whisky and modifiers, the modern serve showcases buttery elements which function as stabilisers, rounding spice tones while enabling cohesive layering. When made correctly, it requires low complexity without sacrificing integrity.
What you’ll need
Ingredients
- Cinnamon-flavoured whisky15ml
- Butterscotch-flavoured liqueur15ml
- Cream liqueur15ml
- Cinnamon-flavoured liqueur15ml
- Crushed ice
Method
- Step 1
Combine the cinnamon-flavoured whisky, butterscotch and cinnamon-flavoured liqueur and cream liqueur in a cocktail shaker.
- Step 2
Add crushed ice, then shake thoroughly until the mixture is chilled and slightly frothy.
- Step 3
Strain into a rocks glass filled with more crushed ice.
Tips & Suggestions
Add a small measure (10 ml) of heavy cream during shaking to enhance texture and soften the impact of cinnamon spice.
Rim the glass with finely crushed oatmeal cookies to enhance the dessert-style profile and add subtle grainy texture to each cocktail sip.
FAQs
Yes, it can be blended with ice for a frozen-style serve, though this alters the intended texture.
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