Finally, justification for your overly ambitious Girl Scout Cookie order.
Girl Scout cookies are great, but they're even better enjoyed alongside a perfectly paired cocktail. (Remember how much better Halloween candy was when you paired it with wine?) With cookie ordering season well underway we schemed with one of the best—Nathan O'Neill, the head bartender at the NoMad Bar in New York City—to come up with a few cocktails that match perfectly with six favorite cookie flavors. Ahead, check out O'Neill's picks for aperitifs to sip with Caramel DeLites, Tagalongs, Savannah Smiles, Thanks-a-Lot, Lemonades, and—of course—Thin Mints.
The cocktail: Wit the Coco
3 dashes Angostura bitters
1/4oz Velvet Falernum
1/2oz Lime Juice
1/2oz Coconut Syrup
1/2oz Green Chartreuse
3/4oz Pineapple juice
3/4oz Linie Aquavit
Method: Flash shake over cubed ice, strain into a highball glass over cubed ice. Garnish with angostura top and pineapple leaves.
Notes from the Pro: "The pairing between coconut and caraway will balance between the spicy herbal notes of chartreuse. The caraway will match perfectly with toasted coconut."
The cocktail: 20th Century Cocktail
3/4oz Crème De Cacao
3/4oz Cocchi Americano
Method: Shake all ingredients over cubed ice and fine strain into a coupette.
Notes from the Pro: "The citrusy notes and balance of a beautiful Italian fortified wine draw out the rich deep notes of chocolate within the cookie, whilst finishing with a rich balance of peanut butter to finish."
The Cocktail: Brandy Crusta
1 dash Angostura
1/4oz Sugar syrup
1/4oz Maraschino liqueur
1/2oz Combier Orange liqueur
2oz Pierre Ferrand 1840 Cognac
Method: Flash shake over cubed ice and fine strain into a champagne flute, which has been rimmed in sugar. Garnish with a Lemon twist.
Notes from the Pro: "To bring out the notes and depth of the cookie, it's been paired with an orange liqueur and cognac to create a great depth of flavor. This enhances the cookie and pairs perfectly with the black cherry liqueur Luxardo Maraschino."
The cocktail: Old Fashioned
2.5oz rittenhouse rye whiskey
1/2oz Demerara syrup
3 dashes angostura bitters
1 dash bitter truth aromatic bitters
Method: Stir all ingredients over cubed ice in a mixing glass and strain into a rocks glass over cubed ice. Garnish with expressions of lemon and orange oils from twists.
Notes from the Pro: "The delicious fudge I paired alongside the spicy side of rye whiskey—a grain that offers slight pepper notes it helps to enhance the depth of the cookie whilst the old fashioned can be slowly sipped and savoured."
The cocktail: Airmail
1oz diplomatico rum
1/2oz lime juice
Method: Shake all ingredients over cubed ice, strain into a champagne flute and top up with billecart salmon champagne.
Notes from the Pro: "I wanted to pair the fresh lemon flavours with a touch of sweetness with the honey to enhance the shortbread texture. The pairing of champagne allows a beautiful finish which will cleanse the palate."
The cocktail: Gin Maid
1 x cucumber slice
3x mint leaves
1/2oz lime juice
1/2oz simple syrup
2oz Hendricks gin
Method: Shake all ingredients over cubed ice and strain into a rocks glass over cubed ice. Garnish with cucumber slice and mint pouche.
Notes from the Pro: "To bring out the balance between the notes of chocolate within the cookie, I have paired the cucumber and mint, the distilled rose with Hendricks gin combined gives a beautiful balance, adding slight floral notes to each bite and sip."
Erika Owen is the Audience Engagement Editor at Travel + Leisure. Follow her on Twitter and Instagram at @erikaraeowen.