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.
.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.
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