The PNW isn’t known for Rum or Tiki, but it is known for fusion cuisine and hazelnuts.
Why it works:
Hazelnuts, also known as filberts, are a signature crop of Oregon. This recipe substitutes a traditional almond orgeat with a handmade toasted hazelnut version. This gives the drink a toasty nutty finish off the burnt cinnamon nose.
Yield: 2 cocktails
Time: 30 minutes
Pairing: Pupu Platter and Dumplings
References:
Equipment:
Boston shaker
Handheld Citrus juicer
Y Peeler
Medium pan
Cocktail Jigger
Ingredients:
Hazelnut Orgeat
1 # organic shelled hazelnuts
2 cups demerara sugar
1 cup filtered water
1 tsp. orange blossom water
1 tablespoon unaged over proof rum (Wray and Nephews)
2 limes
.5 oz Dry curacao ( Pierre Ferrand)
.5 oz Demerara Simple
Garnish
Slapped Mint
Tiki umbrella
Fresh Grated Nutmeg
Directions.
Make the Hazelnut Orgeat
Crush hazelnuts into “crushed peanut” size around .5 cm cubes.
Toast hazelnuts on a sheet tray in 350 F oven for 5 minutes, shaking half way
Bring the toasted nuts, 2 cups demerara sugar, and 1 cup water to a simmer in a medium pan for around 5 minutes.
Store into a heat proof bowl, and let steep for 8-12 hours
Strain through a cheesecloth or fine strainer
Add rum and orange blossom water.
Store in a airtight container
Peel a strip of lime peel from each lime (hold for garnish), Roll limes to express juice and oils, juice limes into small tin. Plating instructions:
Tasting Journal
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