Spiced Nut Cutlet
Ingredients
- 1 oz Mexican corn whisky
- 1 2⁄3 oz Adriatico Bianco Amaretto Liqueur
- 1⁄3 oz Monin Hazelnut Syrup
- 1⁄4 oz Chilli liqueur
- 1⁄2 oz Lemon juice
- 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg.
Method:
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Dust with freshly grated nutmeg.
Nutrition:
One serving of Spiced Nut Cutlet contains 220 calories
Allergens:
Recipe contains the following allergens:
History:
Created in June 2024 by yours truly at the Clocktower in Rye, England.
Review:
On the palate this starts as a nutty sour and finishes with enlivening spice.
Hazelnut-flavoured sugar syrup is key to this recipe, which is even tastier when made with a roasted hazelnut syrup.
