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Photo by Kate N. G. Sommers

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1 1/2 oz. spiced rum
1/2 oz. pear brandy
1/4 oz. allspice dram
1/4 oz. hazelnut orgeat (see below)
1/2 oz. fresh lemon juice
Ice cubes
Tools: shaker, strainer
Glass: highball
Garnish: freshly grated nutmeg

Combine all ingredients in a shaker and shake with ice. Strain into an ice-filled glass and garnish.

Hazelnut Orgeat
1 lb. hazelnuts
3 cups turbinado or demerara sugar
1 1/2 cups water
4-5 dashes rose water

Heat oven to 400 degrees F. Coarsely crush hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place toasted nuts, sugar and water in a medium pot and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add rosewater and stir.

Gina Kent, Bradstreet Crafthouse, Minneapolis
Reprinted with permission from Northstar Cocktails. Published by Borealis Books.






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