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.