Samoa Shots: boozy shots for the adult girl scout in all of us.
I feel like I may have misled you a little bit because, truthfully, I was planning on giving you a shot anyway, I just wanted more reason to celebrate. More reason? you ask. Why, Yes! This brings me two exciting news part two! Autumn and I are back! You may recall in my last post how I mentioned my pal who is supremely talented at making all things cocktails? Well, she and I had been podcasting for almost a year and recently had to take a hiatus due to some pretty serious life-related stuff.
Luckily, all is well and WEEE'RRREEE BAAAAAACKKK! Our podcast, The Alphabet Soup Podcast, returns tomorrow with our first new episode in nearly 4 months! For those of you who haven't listened before, we have two recoccurring segments, Cocktail Memoirs and Recipe for Disaster. The later usually involves meat, mayonaisse and/or jell-o and the former involves cocktails inspired by our weeks.
On this week's show, Autumn and I are talking about Girl Scout Cookie shots and to celebrate, we thought we'd share our recipes with you. If you listen to the show, you know that Autumn always keeps it classy and brings her A game and I, well, I keep it real. We both made Samoa shots to celebrate our return, so be sure to head over to her blog, Autumn Makes & Does, for her take on Samoa shots (hint: it may involve jell-o shots)! Be sure to follow us on Twitter for latest podcasts and catch up all of our old episodes by subscribing in iTunes.
SPOILER ALERT: These shots were inspired by super classy shots I did in college involving Hershey's syrup poured directly into your mouth. In the spirit of that, I also "toasted" the coconut with a kitchen blow torch in my
bedroom blogging home headquarters at 11:45pm because I was too lazy to turn on the oven. You, dear reader, are of course classy and will use your oven to toast the coconut. Or, just use it straight from the package (I don't judge, clearly). Whatever method you use, please toast responsibly and not while under the influence of alcohol!
- 1/2 ounce caramel vodka
- 1/2 ounce Malibu rum
- 1/2 ounce half-and-half
- chocolate syrup or hot fudge
- toasted sweetened coconut (I suppose you could use the unsweetened, less processed "healthier" stuff, but let's be real. You're drinking a shot inspired by a cookie that has half-and-half and caramel vodka as a base...adding healthy coconut at this point would be like putting reduced-fat cheese on a Big Mac. Go big or go home!)
- Pour a tablespoon of chocolate syrup onto a plate. On another plate, pour a few tablespoons of toasted coconut. Rim a 1.5 ounce shot glass with the chocolate syrup and then immediately dip in the toasted coconut. Set aside.
- In a cocktail shaker filled with ice, combine the caramel vodka, Malibu and half-and-half. Shake and strain into the shot glass. Enjoy with your best gal pals.