Big Ship

1 1⁄2 oz Spiced Rum
1⁄2 oz Pear liqueur
1⁄4 oz Allspice Dram
1⁄4 oz Orgeat (hazelnut orgeat see below)
1⁄2 oz Lemon juice
1 pn Nutmeg
Instructions

Combine all ingredients in a shaker and shake with ice. Strain into an ice-filled glass and garnish with nutmeg.

Notes

Hazelnut Orgeat
1 lb. hazelnuts
3 cups turbinado or demerara sugar
1 1/2 cups water
4-5 dashes rose water

Heat oven to 400 degrees F. Coarsely crush hazelnuts in a bag with a mallet or pulse briefly in a food processor. Place crushed hazelnuts on a baking sheet and toast in the oven for 5 minutes, shaking several times. Place toasted nuts, sugar and water in a medium pot and bring to a low boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and refrigerate overnight. Strain through a cheesecloth-lined strainer into a clean glass bottle. Add rosewater and stir.

Cocktail summary
Posted by rwilde on
Created by
Gina Kent, Bradstreet Crafthouse, Minneapolis
Is of
unknown authenticity
Reference

imbibe magazine

Curator
Not yet rated
Average
4 stars
(9 ratings)
YieldsDrink
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From other users
  • Quite good, although I found the allspice taste a bit strong - surprised since there's only 1/4 oz of allspice dram. Used Chairman's Reserve spiced rum, maybe a different rum would change that. I only had almond orgeat but hazelnut sounds good in this.
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Comments

Tasty, and despite appearing to be a winter-spiced drink, it would work wonderfully as a light summertime sour.  I subbed in my regular homemade orgeat because I'm sure it doesn't make much of a difference at 1/4 oz.  I also served it up in a chilled coupe because it really seemed like more appropriate glassware.  It's already well-diluted and is a somewhat small drink, so pouring it over ice seems like a recipe for quick over-dilution.