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

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


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 1/23/2012
Created by
Gina Kent, Bradstreet Crafthouse, Minneapolis
Is of
unknown authenticity

imbibe magazine

Not yet rated
4 stars
(6 ratings)
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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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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.