Cookie Dough Type - (BRW)

Bar Mixology

Taste is personal, so start low and build -- every amount here is a starting point. Brewch Cookie Dough is purpose-built for dessert-style cocktails and sipping cream applications. The buttery dough profile pairs naturally with bourbon and Tennessee whiskey, where the caramel notes of the spirit echo the brown sugar sweetness of the concentrate. Build a cookie dough old fashioned at 2-7 drops, or shake into a cookie dough martini with vanilla vodka and cream.

For mocktails, the dough profile works beautifully with a lemon and sparkling base -- the citrus lifts the sweetness and prevents the profile from feeling heavy. A cookie dough lemonade spritzer at 4-6 drops per serving is a surprisingly refreshing zero-proof dessert drink.

• Cookie dough martini with vanilla vodka: 2-7 drops -- shake with cream base
• Bourbon old fashioned: 2-7 drops per serving -- stir in during build
• Lemon dessert mocktail: 4 drops plus a Lemonade accent for balance
• Simple syrup: 1 part Brewch to 50 parts syrup for latte and dessert bar use

The clean, natural profile integrates into dairy and cream bases without curdling or muddying the texture. Always start at 2 drops.

Cookie Dough Martini: You'll need 1.5 oz vodka, 0.75 oz Irish cream liqueur, 0.5 oz simple syrup, 4 drops Brewch Cookie Dough Extract, up to 6 to taste, ice, and mini chocolate chip garnish (optional). Chill a martini glass. In a shaker with ice, combine vodka, Irish cream, simple syrup, and Brewch Cookie Dough Extract. Shake hard for 12-15 seconds until well-chilled. Strain into the chilled martini glass. Garnish with a few mini chocolate chips on the foam.

Cookie Dough Cream Soda Mocktail: You'll need 8 drops Brewch Cookie Dough Extract, up to 12 to taste, 8 oz cream soda or sparkling water, 0.5 oz vanilla simple syrup, ice, and whipped cream (optional). In a glass over ice, combine Brewch Cookie Dough Extract and vanilla simple syrup. Stir briefly. Top with cream soda. Stir once gently. Top with whipped cream if desired.

Sparkling Water and Seltzer

Taste is personal, so start low and build -- every amount here is a starting point. Brewch Cookie Dough creates a fun, unexpected sparkling water experience that is rich enough to feel like a treat without adding calories or sugar. Start at 2 drops per 100ml -- the buttery dough character is assertive and the sweetness amplifies with carbonation. Add after carbonation and swirl gently to preserve effervescence.

For the Cookie Dough Lemonade Seltzer, pair 5 drops of Cookie Dough with 3 drops of Lemonade. The lemon cuts through the richness of the dough profile, brightening the combination and creating a refreshing, dessert-inspired sparkling drink that is more approachable than cookie dough alone.

Cookie Dough Lemonade Seltzer: You'll need 5 drops Brewch Cookie Dough Extract, up to 11 to taste, 3 drops Brewch Lemonade Extract, 8 oz (240 ml) cold sparkling water or club soda, and ice (optional); lemon wheel for garnish. Add 5 drops of Brewch Cookie Dough Extract to a glass. Add 3 drops of Brewch Lemonade Extract. Pour cold sparkling water over the drops. Stir once gently to integrate. Add ice if desired. Garnish with lemon wheel. Serve immediately.

• Subtle accent: 2 drops per 100ml -- start here
• Full profile: 3-5 drops per 100ml for a bold dessert seltzer
• Cookie Dough Lemonade Seltzer: 5 drops Cookie Dough plus 3 drops Lemonade per 8 oz
• Hard seltzer batch: 20-50 drops per liter -- add post-fermentation
• Smoothies and protein shakes: 5-12 drops per 8 oz with vanilla or chocolate protein base

Sugar-free, keto-friendly, and clean-label -- ideal for consumers who want a dessert-inspired flavored water without the calories.

Homebrew Applications

Taste is personal, so start low and build -- every amount here is a starting point. Brewch Cookie Dough adds a nostalgic, bakery-warm character to cream and dessert-style homebrew applications. Add post-fermentation to protect the delicate butter, vanilla, and dough notes from being driven off during active fermentation. For a 5-gallon batch, start with 570 drops (about 19 ml) and taste before packaging.

It shines in milk stouts, sweet porters, and cream sodas where the dough profile harmonizes with lactose sweetness and roast character. Barrel-aged ales and dark lagers also benefit from the brown sugar warmth of cookie dough. Hard ciders take on an unexpected dessert dimension with 570-940 drops per batch (about 19-31.3 ml).

• Milk stout or sweet porter: 570-940 drops per 5-gallon batch (about 19-31.3 ml)
• Cream soda or root beer homebrew: 570-940 drops per 5 gallons (about 19-31.3 ml)
• Barrel-aged ale or dark lager: 570-940 drops per 5-gallon batch (about 19-31.3 ml)
• Hard cider: 570-940 drops per 5-gallon batch (about 19-31.3 ml)
• Kombucha 2F: 110-180 drops per gallon (about 3.7-6 ml) -- use moderately; probiotic-safe

The water-soluble formula disperses evenly during racking without additional processing or clarification.