How to pair Girl Scout cookies with wine, beer and spirits

It happens every year. Just about the time you can’t stand any more winter, trees start to bud, crocus bloom and Girl Scouts show up with cookies — a bit of sunshine in a box. If you ordered cookies in advance, you should have them soon, if you don’t already. If you didn’t order, don’t fear. Girl Scouts will start selling cookies at various stores in our area starting on Friday until March 20.

In preparation of the arrival of the cookies, we asked local alcohol experts to suggest cookie pairings. Whether you enjoy beer, wine or spirits, we have something for you. Read on for suggestions of cookie pairings with cocktails, craft spirits, wine and beer.

Do you have a favorite way to enjoy Girl Scout cookies? Let me know at jloerch@heraldnet.com. I’ll share some responses on HeraldNet.

Find cookies

Go to www.girlscouts.org/cookies to find out when and where cookies will be for sale near you. Cookies can also be purchased online, either through a Girl Scout you know or at http://tinyurl.com/cookiesonline. Girls get to decide what to do with the money raised, such as traveling abroad or donating to charities.

Cocktails

Raspberry limoncello drop

• 1 ½ ounces raspberry-infused Bluewater vodka
• 1 ounce home-made limoncello
• ½ ounce fresh lemon-juice
• ½ ounce of simple syrup
• Fresh raspberries for garnish

Shake over ice, strain into a glass. Pair with Savannah Smiles lemon-flavored cookies.

— Recipe by John Lundin, owner of Bluewater Distilling. Bluewater offers classes on spirit infusions and making limoncello.

Nocino White Russian

• 1 ounce Skip Rock Vodka
• ¾ ounce Nocino walnut liqueur
• ¾ ounce heavy cream
• ¼ ounce simple syrup

Place ingredients in an ice-filled glass and stir. Nocino is less sweet than a coffee liqueur so a splash of simple syrup is needed for a balanced drink. Add a splash of coffee liqueur if desired. Pair with Trefoils or Samoas.

— Recipe by Ryan Hembree, owner of Skip Rock Distillers

Burnt sugar old fashioned

• 1 ½ ounces Skip Rock Rye Whiskey
• ¾ ounce burnt sugar simple syrup
• Pear bitters or bitters of your choice

Place ½ cup of sugar in a pan on medium-high heat. Let it cook until edges start to melt and turn brown. Stir occasionally until all sugar is browned but not burnt. Add ½ cup water. Stir until sugar melts again. Cool. Add all ingredients to a glass over ice. Pair with Tagalongs or Trefoils.

— Recipe adapted by Jessi Loerch

Spirits

Craft spirit pairings suggested by Ryan Hembree with Skip Rock spirits.

Wine

Thin Mints and Cavatappi 2014 Sangiovese, Columbia Valley, $14: This Washington-grown Italian variety lends a tartness with herb and dried fruit notes that cut the chocolate and mesh well with the cookie’s mint notes.

Samoas and Ross Andrew 2013 Glaze Cabernet Sauvignon, Columbia Valley, $15:Rich, indulgent ingredients of the Samoa (caramel, coconut and chocolate) demand a big variety such as the Glaze. Big berry notes and the wine’s fine tannins wash over the palate with a perfect complement.

Tagalongs and Canoe Ridge Expedition 2013 Merlot, Horse Heaven Hills, $15: This velvety, easy-drinking, brambly Merlot pairs beautifully with peanut buttery-cookies without overpowering.

Trefoils and Washington Hills 2014 Riesling, Washington state, $10: A no-nonsense shortbread calls for a beautiful Riesling. This off-dry sipper lends balance with lovely stone fruits, honey and mineral notes.

Do-Si-Dos and Waterbrook 2013 Founder’s Red Blend, $14: The decadence of this cookie calls for a big wine. This Bordeaux-dominant red blend layers well with its big red fruitiness and well-supported tannins that cut the fats.

Savannah Smiles and Cavatappi Pinot Grigio, Yakima Valley, $12: This clean-finishing, zesty white is full of citrus on the nose and palate, marrying well with this lemon-flavored cookie.

Toffee-Tastic and Apex Cellars 2013 Catalyst Red Blend, Columbia Valley, $15: This Syrah-prominent red blend has soft, round, foxy notes that layer perfectly with this buttery, gluten-free, toffee-chunk-laden cookie.

The following cookies are not available for sale in our area, but can be found online:

Cranberry Citrus Crisps and Primarius 2013 Pinot Noir, Oregon, $16: bright red fruit with cranberry tartness pairs perfectly with the citrus and cranberry notes in the lightly sweet cookie.

Lemonades and Waitsburg Cellars 2014 Cheninieres Chenin Blanc, Columbia Valley, $17: this crisp white wine with racy acids cleanses the palate and brings out the cookie’s citrus notes.

Rah-Rah Raisins and Waterbrook 2014 Malbec, Columbia Valley, $14: A rich cookie with a mix of textures and flavors does well with a deep, easy-drinking Malbec.

Thanks-a Lot and Browne Family 2013 Tribute Red Blend, Columbia Valley, $30: A fudgy layer and dense shortbread call for a wine with some heft; the tannins and chocolate notes in the deep red blend pair perfectly.

— Wine pairings by Hal Landvoigt, Precept Wine’s director of winemaking

Beer

American Brewing’s Caboose Oatmeal Stout and Thin Mints. “The rich dark chocolate flavors in our stout are a classic pairing with mint.”

— American Brewing head brewer Adam Frantz.

Lazy Boys Brewing’s Porter and Tagalongs. The “dark, rich, chocolatey, smoky and silky smooth” flavors of the porter would go nicely with the peanut butter and chocolate of the Tagalongs.

— Lazy Boy head brewer Shawn Loring.

In The Shadow’s Honey-Basil-Lemon and Savannah Smiles.

“The tang of the lemon in the cookies would go nicely with the sweetness of the honey in the HBL.”

— In The Shadow head brewer Cole Rinehardt.

5 Rights Brewing’s Springish Saison and Cranberry Crisps

“The tartness and clove phenolics from our saison strain as well as the fruity roundness from the blood orange-infused Belgian candi sugar are a beautiful complement to the tangy, citrusy elements of the Cranberry Crisps.”

— 5 Rights head brewer R.J. Whitlow.