Cocktail: Hot Nuts
Warning - this cocktail may contain nuts. In fact, it definitely does, so if you suffer from an allergy to them, now is the time to go back to the business section.
Winter is sort of upon us, so Ryan So, supervisor at the Middle Row Bar of the Kowloon Hotel, has dug up some cocktail recipes he squirreled away earlier in the year.
Most of these are martini variations, but Hot Nuts - there may be an innuendo there, there may not, we will assume that Ryan was thinking of chestnuts roasting merrily on an open fire - is more of a liqueur coffee.
This branch of the cocktail family, it has been said, contains all the essential food groups - caffeine, sugar, fat and alcohol. All the sugar in this one comes from the two liqueurs, and there is plenty in each.
Grand Marnier is a simple, classic blend of cognac, distilled bitter orange and sugar. It goes well with soufflés and crêpes and has been around since 1880.
Frangelico is arriviste by comparison. It dates back only as far as the 1980s and has a bottle shaped like the habit of a Franciscan friar.
It is a hazelnut flavoured liqueur which sends some lovers of sweet sticky drinks into raptures.
Liqueur coffee purists might want to whip their own cream, but So makes no bones about doing this the easy way. He simply squeezes it out of a Qwip canister.
Hot, sweet, with a little cinnamon spice, offering both an alcohol and a caffeine kick, on a really cold day you'd be totally nuts not to try it - unless, of course, you suffer from an allergy to nuts.
20ml Grand Marnier
60ml Colombian coffee
½ tablespoonful of ground roasted peanuts
- Pour the liqueurs into an Irish coffee glass or another style of glass cup or mug.
- Add the Colombian coffee, or another coffee of your choice, top up with whipped cream, garnish with the peanuts and cinnamon stick.