Smooth Operator
Mixologist: Kellie Thorn
Hazelnut infused avua amburana
25 grams of hazelnuts
1 750ml bottle avua amburana cachaca
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Lay hazelnuts evenly on the sheet pan and toast until golden in color. Allow to cool.
In a jar, combine Cachaca and hazelnuts and allow to infuse overnight. Strain the next day and bottle Cachaca. The hazelnuts can be dehydrated, ground up, and used for baking.
Smooth Operator Recipe
- .75 oz hazelnut infused Avua Amburana
- .75 oz Great King Street blended scotch
- .75 oz Gonzalez Byass la Copa sweet vermouth
- .75 oz Gonzalez Byass Cristina medium sherry
- .25 oz Tempus Fugit Creme de Cacao
- 3 dashes angostura bitters
Combine all ingredients in a mixing glass add ice and stir. Strain up into a Nick and Nora. Express orange peel. Finish with orange peel garnish.
Originally Published October 12, 2020
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