Spiced Nut Cutlet
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Spiced Nut Cutlet
Serve in a Coupe glass
| 1 oz | Mexican corn whisky |
| 1 2⁄3 oz | Amaretto Adriatico Bianco Liqueur |
| 1⁄3 oz | Monin Hazelnut Syrup |
| 1⁄4 oz | Chili liqueur |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 1⁄2 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of grated nutmeg.
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with dusting of nutmeg grated over cocktail.
Allergens:
Recipe contains the following allergens:
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
On the palate this starts as a nutty sour and finishes with enlivening spice.
Hazelnut-flavoured sugar syrup is key to this recipe, which is even tastier when made with a roasted hazelnut syrup.
History:
Created in June 2024 by yours truly at the Clocktower in Rye, England.
Nutrition:
One serving of Spiced Nut Cutlet contains 220 calories
Alcohol content:
- 1.3 standard drinks
- 13.77% alc./vol. (13.77° proof)
- 17.6 grams of pure alcohol
- More Anytime cocktails
- More Nutty cocktails
- More Sours (citrus) 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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