Gareth Evans, Mixologist at the Social Eating House has whipped up this spellbinding cocktail for the festive season. Pirouettes optional.
25ml Walnut infused Bushmills
40ml Baileys® Original Irish Cream
60ml Hazelnut & almond milk (or any other milk you prefer)
2 dash Chocolate bitters**
12.5ml Date syrup **
Marshmallow, to garnish
** These are both optional additions to the serve.
To create the walnut whisky:
Put 500ml whisky and 100g walnuts into a plastic or metal bowl, cover with cling film and leave overnight. Strain out walnuts through a cloth and bottle up.
To create the date syrup:
Heat 400g sugar, 200ml water, 100g stoned dates and a squeeze of fresh orange juice gently over a low heat until the sugar is dissolved. Use a spoon to gently crush dates then allow to cool. Strain out dates and bottle.
To make the cocktail:
Shake all the ingredients in a cocktail shaker and strain into an elegant long stemmed glass. Garnish with a marshmallow.
Note: The Nutcracker contains 1.8 Units of alcohol per serving.
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