Girl Scout Cookie season is upon us, and who can resist them? Our favorites have always been the classic Thin Mints. There’s something about the harmonious combination of dark chocolate and a subtle hint of mint that just satisfies.

Our Operations Manager, Sean Timberlake, took inspiration from these cookies a few years ago and adulted them into a delicious cocktail. It runs a little sweet, so it goes perfectly with or even as dessert. It’s a simple cocktail, fancied up with a cocoa-encrusted rim for dramatic effect and to cut the edge of the sweetness a little.

Mainstream peppermint schnapps and crème de cacao (such as Marie Brizard) work fine here, but if you want to go full Cadillac, seek out the Tempus Fugit crème de cacao and crème de menthe. We’ve found them at K&L Wines and Plumpjack Wines. Both have rich, complex flavors and a thicker consistency that gives the cocktail better body.

Thin Mint Julep

Ingredients:

• 1 Tbsp cocoa powder

• 3/4 oz peppermint schnapps or crème de menthe, plus extra

• 3/4 oz crème de cacao

• 2 oz bourbon

• Mint spring (optional)

Directions:

Sift the cocoa powder into a shallow dish. In another dish, pour a small amount of peppermint schnapps or crème de menthe. Dip the rim of a cocktail glass into the liqueur, lift and allow to drain off a second, then dip it into the cocoa. Turn the glass upright and let stand to set.

In a shaker with ice, combine the schnapps (or crème de menthe), crème de cacao, and bourbon. Stir vigorously for 20 seconds, and strain into your rimmed cocktail glass. Garnish with mint sprig if desired.