The Hazel and Basil Cocktail

The Hazel and Basil Cocktail
Staff Writer
Courtesy of Frangelico

The Hazel and Basil cocktail

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. 

1
Servings
352
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
3g
4%
Sugar
30g
33%
Saturated Fat
1g
4%
Carbohydrate, by difference
50g
38%
Protein
3g
7%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
22mg
2%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
34mg
11%
Niacin
1mg
7%
Phosphorus, P
95mg
14%
Selenium, Se
1µg
2%
Sodium, Na
99mg
7%
Water
30g
1%
Zinc, Zn
1mg
13%

Basil Shopping Tip

Look for bright green leaves free of dark spots. The leaves should be dry and are best kept wrapped in a paper towel in a bag when storing in the refrigerator.

Basil Cooking Tip

When using basil in a hot recipe, add it only at the last minute. Otherwise you will lose the flavor and fragrance of the herb.