Hazelnut Velvet
Hazelnut Velvet
- 2 oz hazelnut–cocoa–butter–infused bourbon*
- 1/2 oz Kamora Coffee Liqueur
- 1/2 oz sweet vermouth
- 1/4 oz red bitter liqueur
- 1 dash orange bitters
- 1 dash angostura bitters
- Garnish with chocolate-covered hazelnuts
Developed by: Linda Douglas
Combine ingredients into a cocktail mixing glass. Fill the mixing glass with ice, and stir the mixture until it is cold and develops a silky texture. Strain the drink into a chilled martini or coupe glass. To finish, express an orange coin over the drink to release the oils, drop it into the glass as a garnish, and garnish with chocolate-covered hazelnuts on the side.
Bartender Technique Notes
*Hazelnut & Cocoa Butter–Infused Bourbon: Combine 750 mL bourbon with 70 g hazelnut oil and 170 g melted cocoa butter. Stir, steep for 2 hours, then freeze until fats solidify. Strain through a fine mesh strainer lined with a coffee filter for clarity
