The Hazel and Basil Cocktail Recipe
Daily Value: 12%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||1µg||0%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
We're sad to see summer go, but at least fall has plenty of cocktails to keep us warm. And this recipe uses one very fall ingredient — hazelnuts — in honor of September being National Hazelnut Month. The Hazel and Basil was created by Paul Corsentino, the executive chef at The National.
- 2 ounces Flor de Caña 7-year rum
- 1 ounce Frangelico Hazelnut Liqueur
- 1/2 ounce fresh lime juice
- 1/4 ounce simple syrup
- fresh basil
Muddle basil with the Frangelico, add other ingredients, shake vigorously, and serve in a highball glass with a lime wheel.