This holiday-ready cocktail achieves the perfect balance of sweet and spice.
1 1/2 oz. spiced rum
1/2 oz. pear brandy
1/4 oz. allspice dram
1/4 oz. hazelnut orgeat (see below)
1/2 oz. fresh lemon juice
Tools: shaker, strainer
Garnish: freshly grated nutmeg
Combine all ingredients in a shaker and shake with ice. Strain into an ice-filled glass and garnish.
Hazelnut orgeat: Heat oven to 400 degrees F. Coarsely crush 1 lb. of hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place the crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place the toasted nuts in a medium pot with 3 cups turbinado or demerara sugar and 1 1/2 cups of water and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add 4-5 dashes of rose water and stir.