Name: Casse Noissette
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Vodka; 22.5 ml Coffee liqueur; 22.5 ml Hazelnut liqueur; 22.5 ml Cream

Casse Noissette
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Serve in a Martini glass

Ingredients:
1 ¹⁄₂ oz	Ketel One Vodka
³⁄₄ oz	Galliano Espresso Coffee liqueur
³⁄₄ oz	Hazelnut liqueur
³⁄₄ oz	Single cream/half-and-half

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Martini glass.
Prepare garnish of grated nutmeg.
SHAKE first 3 ingredients with ice.
STRAIN into chilled glass.
Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail.
Garnish with dusting of nutmeg grated over cocktail.

Allergens:

Recipe contains the following allergens:

Hazelnut liqueur - Nuts
Single cream/half-and-half - Dairy

Review:

Sip hazelnut and coffee through a creamy topping. A dessert of a drink.

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History:

Adapted from a drink created in 2001 by Julien Escot at Hotel du Cap-Eden Roc in Cap d'Antibes (France). Casse Noisette won the overall contest at London, Drinks International Bartender's Challenge 2004.

More cocktails by Julien Escot

Nutrition:

One serving of Casse Noissette contains 273 calories

Alcohol content:

1.6 standard drinks
19.85% alc./vol. (19.85° proof)
22.3 grams of pure alcohol

More Creamy (e.g. Dirty banana) cocktails

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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J Bo

16th February at 17:02

I made this with Absolut vodka, Kahlua, Frangelico, single cream and grated nutmeg. It was too sweet for me but I put this down to the substitution of Kahlua. To give this its due I think it would need the Galliano coffee liqueur (or something other than Kahlula) so I shall pick up something else next time and try the cocktail again. I am thus giving 3.5 stars, and will give a new rating after trying the original.

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John Hinojos

10th January 2022 at 04:28

Found this to be an outstanding after dinner drink. All the ingredients work well together and none seemed to overwhelm the others. We did use Flor de Cana Spresso as the coffee liqueur as it is rum based as it was excellent.

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