Cómo se hace:
SHAKE first 3 ingredients with ice and strain into chilled glass. FLOAT thin layer of cream over drink.
Dust with grated nutmeg
Sip hazelnut and coffee through a creamy topping. A dessert of a drink.
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.