Biscoff Highball

updated Jun 29, 2020
Biscoff Highball

An air travel-inspired cocktail that combines a delicate simple syrup made from Biscoff cookies, cold and crisp ginger ale, and your choice of mini-bottle. Perfect every time.

Makes1 drink

Prep10 minutes

Cook5 minutes

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Credit: Greg Davis; Food Styling: Josh Gandee

We all seemingly have a sixth sense, and nowhere is it more apparent than on an airplane. Somehow, we’re able to arrive out of the deepest neck-craning sleep imaginable to know that the beverage cart is two rows away from us — meaning mini-bottle, ginger ale, and a snack are just seconds away. We begin preparing our area as if we await company: lowering our tray table, placing our phone in our lap, removing our headphone for ordering purposes, and showtime!

With air travel off the table for most of us right now, this cocktail brings together all of those moments in one sip. It stars a delicate simple syrup made from Biscoff cookies, cold and crisp ginger ale, and your choice of mini-bottle. Perfect every time.

Biscoff Highball

An air travel-inspired cocktail that combines a delicate simple syrup made from Biscoff cookies, cold and crisp ginger ale, and your choice of mini-bottle. Perfect every time.

Prep time 10 minutes

Cook time 5 minutes

Makes 1 drink

Nutritional Info

Ingredients

For the Biscoff simple syrup:

  • 1 cup

    granulated sugar

  • 1 cup

    water

  • 4

    Biscoff cookies

For each cocktail:

  • Ice

  • 1 (1.7-ounce) mini bottle

    bourbon or scotch

  • 1/2 ounce

    Biscoff simple syrup

  • 1 (12-ounce) can

    ginger ale, chilled

Instructions

  1. Make the Biscoff simple syrup: Place 1 cup granulated sugar and 1 cup water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Meanwhile, crumble 4 Biscoff cookies into 1/2-inch pieces and place in a pint jar.

  2. Remove the syrup from the heat and let cool to room temperature. Pour over the cookies, seal the jar, and let infuse at room temperature for 4 to 6 hours. Pour through a fine-mesh strainer or nut milk bag into an airtight container and refrigerate up to 3 weeks.

  3. Make the cocktail: Fill an old-fashioned glass with ice and place on a paper napkin resting on a tray table. Pour 1 mini bottle bourbon or scotch and 1/2 ounce Biscoff simple syrup into the glass. Top with chilled ginger ale and stir with your finger or a pen to combine. Garnish with 2 Biscoff cookies and a best-seller book.