Okay so let me talk about how I messed around mixing that Dough Ball Cookie Dough Whiskey this weekend. Heard it was sweet, figured it could be cool in drinks, but man, straight up? Tastes like liquefied cookie dough, way too much for me. Like trying to drink dessert syrup. Gotta mix it.
Grabbing Stuff from My Liquor Cabinet
First thing, raided my own stash. Found the Dough Ball bottle, obviously. Then rummaged around. Pulled out some basics everyone probably has:
- Vanilla Vodka: Cause it’s smooth and sweet, seemed like it might play nice.
- Amaretto: That nutty sweetness? Figured it might blend alright.
- Cold Brew Coffee: Had some leftover in the fridge. Coffee and cookies? Classic.
- Oat Milk: Got that creamy thing going on, thought it might soften the whiskey blow.
- Diet Cola: Always a safe mixer, right?
Alright, kitchen counter looked like a mini bar. Time to start pouring.
Whiskey Tango Foxtrot – First Mixes Were Weird
Started super simple, just tried dumping the Dough Ball into stuff to see what happened.
- Tried it with Diet Coke (maybe 2 shots whiskey, topped with coke): Whoa. Weird clash. The whiskey’s vanilla and dough flavor fought the cola, tasted medicinal and kinda gross. Big nope.
- Mixed it 1:1 with Vanilla Vodka: Thought this would be easy. Nope. Just tasted like sweeter, somehow more intense cookie dough alcohol. Like, doubled down on the bad straight taste. Needed something to cut it, not join it.
Felt a bit annoyed. This stuff is stubborn.
Figuring Out What Actually Works
Okay, learned fast: This whiskey needs taming. It’s super sweet and strong-flavored. Gotta balance it with something sharp, bitter, or creamy. Started over.
Attempt 1: Coffee Time Savior
Poured 1 shot of Dough Ball into a big mug. Splashed in some Vanilla Vodka (maybe half a shot? just wanted a hint). Added cold brew coffee until the mug was like 2/3 full – used a dark roast, strong stuff. Then topped it off with a big splash of oat milk. Stirred it like crazy. Held my breath… took a sip.
Holy crap, that worked! The coffee bitterness cut right through the sweetness. The vanilla vodka just whispered in the background, and the oat milk made it silky smooth like a fancy latte, but with booze. Tasted like boozy iced coffee with cookie vibes. Definitely a win.
Attempt 2: The Creamy Nightcap
This time I pulled out a whisky glass. Put in two ice cubes. Poured just 1 shot of Dough Ball over them – learned my lesson about too much. Added 1 shot of the Amaretto. That nutty almond thing? Seemed promising. Then slowly poured in maybe 2 shots of oat milk, stirring it gently. Took a sip.
Damn, okay! This was totally different. Super smooth, creamy. The intense cookie dough was still there, but the Amaretto gave it this nice almond cookie twist, and the oat milk just mellowed everything out. Sweet, sure, but actually pleasant. Felt cozy.
So What Actually Stuck?
After spilling stuff on my counter and wasting some mixer attempts, here’s the real deal:
- Coffee & Cream Mix: This is the keeper. The Dough Ball, a touch of vanilla vodka for extra kick, strong cold brew, and creamy oat milk. It hides the whiskey’s weirdness best and tastes intentional. Like, “Yeah, I meant to make this.” Easy to adjust too – more coffee for less sweet.
- The Simple Cream Sip: Just Dough Ball and a big pour of oat milk over ice. Sounds too simple? Actually works. Cuts the sugary burn without adding more complex flavors. Good quick fix.
- Amaretto Buddy: 1:1 Dough Ball and Amaretto on ice. Heavy, sweet, desserty as hell. Not an everyday thing, but kinda nice sometimes if you want that intense cookie experience.
Learned this whiskey ain’t flexible like regular bourbon. Forget cola or ginger ale. It needs bitter coffee or lots of cream to chill out. Coffee mix is definitely my go-to now. Gonna call that one the “Cookie Buzz” next time. Much better than drinking syrupy dough juice!
