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
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:
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:
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.