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The Hazel and Basil Cocktail Recipe

Nutrition

Cal/Serving: 245
Daily Value: 12%

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Fat0g0%
Saturated0g0%
Carbs19g6%
Fiber0g0%
Sugars18g0%
Protein0g0%
Sodium4mg0%
Calcium9mg1%
Magnesium3mg1%
Potassium41mg1%
Iron0mg1%
Zinc0mg1%
Vitamin A7IU0%
Vitamin C4mg7%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg6%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
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Courtesy of Frangelico

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. 

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INGREDIENTS

  • 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

DIRECTIONS

Muddle basil with the Frangelico, add other ingredients, shake vigorously, and serve in a highball glass with a lime wheel. 

Recipe Details

Servings: 1