To update the classic Brandy Alexander, Jon Howard reaches for rum and walnut liqueur.
2 oz. aged rum
1 oz. walnut liqueur (Henley uses Don Ciccio & Figli)
1 oz. heavy cream
½ oz. demerara syrup (1:1)
Tools: shaker, strainer
Garnish: grated nutmeg
Add all ingredients to a shaker with ice and shake vigorously. Fine strain into a chilled cocktail glass and garnish with a generous amount of nutmeg.
Jon Howard, Henley, Nashville
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