Nutty Nashville
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Nutty Nashville
Serve in a Coupe glass
| 2 oz | Bourbon whiskey |
| 2⁄3 oz | Hazelnut liqueur |
| 2⁄3 oz | Krupnik spiced honey liqueur |
| 1⁄3 oz | Honey syrup (3 parts honey to 1 water by weight) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
Garnish: Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Bourbon and hazelnut smoothed and rounded by honey and egg white (the egg white is my own contribution).
History:
Adapted from a recipe created in 2001 by Jason Fendick at The Rockwell in the Trafalgar Hotel, London, England.
Nutrition:
One serving of Nutty Nashville contains 278 calories
Alcohol content:
- 2.1 standard drinks
- 23.29% alc./vol. (23.29° proof)
- 29.1 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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I will not be making this again.