Cookie Monster Recipe

Prepare cookie milk

Place 2 crumbled chocolate sandwich cookies in a small bowl. Add the 1 oz half-and-half (or milk) and let steep for 2 minutes, pressing the crumbs gently with a spoon to infuse and soften. This creates the 'cookie' flavor without large pieces in the shake.

Rim the glass

Pour the 0.5 tsp simple syrup or corn syrup onto a small plate and spread the 1 tbsp blue sanding sugar and 1 tbsp chocolate cookie crumbs on another plate (or combine on one plate). Dip the rim of a chilled lowball or coupe glass into the syrup, then into the blue sugar and cookie crumb mixture, pressing gently so the rim is evenly coated. Set the glass aside to let the rim set for 1–2 minutes.

Shake the cocktail

In a cocktail shaker, add 1 cup ice, 2 oz vanilla vodka, 0.5 oz blue curaçao, 1 oz white chocolate liqueur, 0.25 oz simple syrup, and the cookie-infused half-and-half (including the softened crumbs). If using the optional 0.125 oz lemon juice to cut sweetness, add it now. Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain & serve

Double-strain the mixture through a fine-mesh strainer into the prepared glass to remove larger cookie particles (this preserves flavor while giving a silky texture). If you prefer a thicker, dessert-style drink, you can pour it unstrained into a glass filled with fresh ice.

Skewer two mini chocolate chip cookies or mini Oreos on a cocktail pick and lay across the rim or rest on top of the drink. Optionally crumble a bit of extra cookie on the surface for appearance.

Serve immediately with a short straw or small spoon to enjoy cookie bits. Estimated cocktail is rich and best enjoyed slowly.