Cookies and Dream


United States of America

I have a background in cooking and have been a creative force at The Lumbar for 3 years. I like to create new and tasty experiences for people to enjoy. Cocktails and Cooking are my passion.

Cocktail Inspiration



  • 45 Ml. Licor 43 Original
  • 16 Oz. Cookies and Cream Ice cream
  • 5 Oz. Domestique Coffee Wavelength Espresso
  • 1 Oz. Banana milk
  • 6 Oz. Cream of coconut


Cocktail Preparation
  • Grab a blender and take and add the cookie and cream ice cream, cream of coconut, banana milk, domestique wavelength coffee all in to the blender.
  • Blend this for on medium for 3 minutes or until smooth.
  • I then poured this mix into a bottle to be measured and poured from.
  • Measure out 180ml (6oz) with jigger of mix poured from bottle then pour into a shaker.
  • Measure out 45ml (1.5oz) with jigger of Licor 43 and pour into shaker. Add some ice to the shaker cup
  • Shake cocktail and mix.
  • Pour and serve in a highball garnish with whipped cream and a maraschino cherry and straw.
Coffee Preparation
  • Bring a kettle of water to boil then remove and let it set for 30 seconds.
  • Place coffee into a French Press then pour water into the press and stir the grounds in the water.
  • Cover and let it steep for 4 minutes after that push down on the plunger.
  • I then pour into a small pitcher and let it cool to be used in the cocktail preparation.

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