Cookie and wine pairings

I found an article in the Seattle Times last year about grown-up beverages with which to wash down all our holiday cookies. I wanted to share it in light of our upcoming cookie bake on December 6th!

Original article found here, excerpt below:

Rum balls with a Dark and Stormy cocktail: “Rum in the drink and rum in the candies, what else do you need?” says Miller. To make a Dark and Stormy, mix 2 ounces of dark rum with 3 ounces of ginger beer. Serve over ice.

Snickerdoodles with cream soda: The cinnamon sugar on the cookies pairs well with the vanilla in the soda, esp when the cookies are dunked.

Shortbread and sparkling wine: A dry Champagne cuts through the rich, buttery flavor of the cookie.

Molasses cookies with hot spiced apple cider: In this combination, the spices in the cider stand up to the rich molasses in the cookie.

Lace cookies with a late-harvest riesling: Like lace cookies, a late-harvest riesling is light and delicate. The wine’s peach and apricot flavors also work well here.

(and more in the article!!!)