This spicy and rich cocktail recipe from Blair Reynolds uses Trader Tiki's newest cocktail ingredient, Hazelnut Orgeat, which is a filbert-based syrp made from roasted hazelnuts grown Oregon.
- 1 ounce blackstrap rum
- 1 ounce spiced rum
- 3/4 ounce hazelnut orgeat
- 1/4 ounce allspice dram
- 1 fresh egg
- fresh nutmeg for garnish
Add all ingredients except nutmeg to a cocktail shaker. Shake without ice for fifteen seconds. Fill shaker with ice and shake for thirty seconds.
Strain into a coupe glass, grate nutmeg on top and serve immediately.