This is a rather interesting drink created by New York mixologist Pamela Wiznitzer. It features one of the Baileys Irish Cream that have a hint of extra flavor, in this case the hazelnut, along with brandy and a few complimentary liqueurs. It makes a delightful wintertime aperitif.
One thing that is a bit odd with this particular recipe is the vague reference to the accompanying liqueurs. Neither the Italian bitter or herbal liqueurs are defined by brands, which is unusual because the options each have such diverse profiles and will create very different drinks. For the Italian bitter liqueur, I would suggest Averna because it is a bit more mellow than the likes of Campari (though that may an option to experiment with), and Aperol would be another option. Then, on the herbal liqueur I would start with something like Yellow Chartreuse, Benedictine, Damiana, or even Strega.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 3/4 ounces Baileys with a hint of Hazelnut liqueur
- 1/2 ounce Bertrams VO Brandy
- 1/4 ounce Italian bitter liqueur
- 1/4 ounce herbal liqueur
- Dash of mole bitters
- Candied hazelnuts for garnish
- Combine Baileys with a hint of Hazelnut, Bertrams VO, Italian bitter liqueur, herbal liqueur and mole bitters in a cocktail shaker.
- Strain into a coupe glass.
- Garnish with a skewer with a candied hazelnut.
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