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About this Cocktail

I managed to get the last punnet of this seasons cobnuts (a variety of hazelnut) from the local market. They have been extremely popular this year in the uk and have featured on most cooking shows. They were starting to dry so I roasted them up and made a syrup. It was far better than any hazelnut syrup you'd find in your local coffee shop. My first thought was an old fashioned that would evoke the taste of a topic chocolate bar. Enjoy.

  • 2oz rittenhouse rye bottled in bond
  • 1/2oz Homemade cobnut/hazelnut syrup
  • 2 dashes bitter truth spiced chocolate bitters

Build in a rocks glass with plenty of ice and stir until diluted and chilled to taste. No garnish required but a luxardo cherry does it no harm at all.


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