Sugar and Spice

The Oatmeal Cookie cocktail is decadent and delicious

“Keep it simple,” reads a sign at the Mason Lounge, a credo apparent in the bar’s clubby couches, soft lighting and yes, glassware (pints of beer are served in Mason jars). Owner Bryan Richgels is a self-described purist, and his menu runs long on microbrews, wine and whisky, with nary a fussy cocktail in sight.

Unless you ask, that is.

Upon request, Richgels will produce an under-the-bar menu that includes the familiar mainstays: martinis, Manhattans, margaritas. Plus one nod to the dessert-in-a-glass trend: an Oatmeal Cookie cocktail.

“I’m not a big chocolate guy, but I’m a fan of oatmeal cookies,” Richgels says. “You can have them for breakfast. They’re somewhat healthy.”

The Oatmeal Cookie arrives, thankfully, sans oatmeal. And chances are you won’t miss it. Butterscotch schnapps and Irish cream provide the requisite notes of butter, brown sugar and vanilla, while a cinnamon garnish makes it smell like home-baked heaven. The cocktail stops just short of excess. Like its namesake, it’s humble—yet delicious.

We don’t think the purists will mind.

RECIPE: The Oatmeal Cookie

1 oz vodka
2 1/2 oz Irish cream liqueur
1 1/2 oz butterscotch schnapps
Penzeys cinnamon

Fill a cocktail shaker with ice. Add vodka, Irish cream and schnapps. Shake well, strain into a chilled martini glass and sprinkle with cinnamon.

Recipe courtesy of the Mason Lounge, 416 S. Park St., 255-7777.

Find more Hip Sips recipes here.

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