It’s Cocktail O’Clock! Chocolate And Walnut Cocktail Anyone?

24 December 2013 by

If you’re anything like us, you like a Baileys at Christmas. It’s as traditional as a turkey dinner, Boxing Day walk and the Queens speech. And now there’s something else to tempt us - the Baileys-of-all-Baileys, a delicious nutty, creamy, chocolately cocktail served with a bespoke marshmallow treat. 

It's the brainchild of chef Jason Atherton, who runs The Blind Pig, a speak-easy style drinking den in London's Soho,  part of hip eaterie The Social Eating House.

Called The Nutcracker this cocktail combines Baileys, a dash of hazelnut or almond milk (available at Tesco’s) with homemade walnut-infused whisky, although if you don’t have the time to make your own, you can use hazelnut liqueur instead. It’s a truly moreish drink and they’ve kindly provided us the recipe below for you to make at home.

 

 

HOW TO MAKE THE NUTCRACKER:

25ml Walnut-infused whisky. See recipe below, or substitute with hazelnut liqueur

40ml Baileys Original Irish Cream

60ml Hazelnut or almond milk (or any other milk you prefer)

2 dash Chocolate bitters. Click here to buy.  

12.5ml Date syrup * See recipe below, or click here to buy 

Shake all the ingredients in a cocktail shaker and strain into an elegant long stemmed glass.

 

HOW TO MAKE WALNUT WHISKY:

500ml whisky

100g walnuts

Add ingredients to a plastic or metal bowl, cover with cling film and leave overnight. Strain out walnuts through a cloth and bottle up. Alternatively, instead of walnut infused whisky, you can use hazelnut liqueur.

 

HOW TO MAKE DATE SYPRUP:

400g sugar

200ml water

100g stoned dates

Squeeze fresh orange

Heat gently over a low heat until sugar is dissolved. Use a spoon to gently crush dates then allow to cool. Strain out dates and bottle.

 

 

 


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