The Hazel and Basil Cocktail

Staff Writer
The Hazel and Basil Cocktail
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
248
Calories Per Serving
Deliver Ingredients
Makes
1

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. 

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.

Nutritional Facts

Sugar
16g
N/A
Carbs
20g
7%
Vitamin A
0.3µg
N/A
Vitamin C
4mg
7%
Calcium
3mg
N/A
Folate (food)
1µg
N/A
Folate equivalent (total)
1µg
N/A
Iron
0.4mg
2%
Magnesium
3mg
1%
Phosphorus
7mg
1%
Potassium
31mg
1%
Sodium
7mg
N/A
Sugars, added
5g
N/A