The Story Behind The Snickerdoodle
Baking cookies is a time-honored holiday tradition — so why not extend that festive spirit to making cocktails that taste like cookies? In this drink, Stuart Weaver, bartender at Denver’s Lady Jane, channels the flavors of a freshly baked snickerdoodle cookie, but with a boozy twist.
The gin-based drink calls for a specialty, wintertime version of your typical orgeat, adding an extra toasty, nutty flavor by incorporating roasted chestnuts. Weaver also employs a cinnamon syrup to add the snickerdoodle’s signature notes of sweet holiday spices. While this cocktail requires a few extra steps to prepare these homemade ingredients, the added effort replicates the rewarding feeling of eating cookies right out of the oven.
*Roasted Chestnut Orgeat Ingredients
- ½ cup whole roasted chestnuts
- 18 ounces of a bottled orgeat
*Roasted Chestnut Orgeat Directions
- Blend together until fully incorporated.
- Strain and store chilled in an airtight container.
- The mixture is shelf stable for one month.
