Sometimes chewing is overrated.
Not that I’m encouraging you to eat python-style or anything. That would be weird. No, I’m telling you to drink your food, not in a smoothie, not in a shake, but in a cocktail!
Okay, so we all know of these Girl Scout cookies called Samoas or Caramel DeLites or whatever the heck they’re called where you live, right? Right. We also know they have chocolate. A win for most, but not all of us :( Normally I scrape off the chocolate and give it to the hubby which leaves me with very little treat to enjoy, but not today, my friends.
Today I got to partake in the total Samoa experience via cocktail, and it was better than I’d ever dreamed!
Note: Through my cocktail goggles these photos looked amazing, but in the light of day they’re a little… well… oh, just drink your cocktail already!
Samoa Cookie Cocktail
(makes 1 drink – adapted from I am a honey bee)
2oz Godiva Chocolate liqueur (we used the White Chocolate version)
2oz Malibu Coconut Rum
1/2 cup shredded, sweetened coconut
3 tablespoons Chocolate syrup
Samoa cookies for garnish
Start off by chilling your glass in the freezer for 5 minutes. This is going to help the chocolate not slip down the sides of the glass when it comes time to drink it.
Place coconut on a small plate and set aside. Place 2 tablespoons of chocolate syrup on a small plate and set aside.
Remove glass from the freezer and run its rim through the chocolate syrup. Place glass back in freezer for 30 seconds and
eat discard the remaining chocolate syrup.
Remove glass from freezer and place its rim in the coconut, pressing lightly to ensure the shreds stick to the chocolate. Return to freezer while you mix the cocktail.
Fill a cocktail shaker half full with ice.
Add Godiva Chocolate liqueur.
Add Malibu rum.
Cap cocktail shaker and shake for 30 seconds. Remove glass from freezer and strain into it your cocktail.
Garnish with a Samoa cookie which has it’s radius cut with a sharp knife.