Hazelnut Torte Old Fashioned Recipe

Name: Carmine's Italian Restaurant - Las Vegas Hazelnut Torte Old Fashioned Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 oz Basil Hayden bourbon; 0.5 oz Averna amaro; 0.25 oz Frangelico (hazelnut liqueur); 0.25 oz Simple syrup (1:1); 2 dashes Orange bitters; 2 dashes Cocoa bitters; 1 to taste Ice (large cubes or sphere); 1 piece Orange peel (expressed); 1 tsp Toasted hazelnut, finely chopped (garnish, optional); 1 piece Mixing glass or stirring beaker; 1 piece Bar spoon; 1 piece Hawthorne or julep strainer; 1 piece Rocks glass (old fashioned); 1 piece Peeler or sharp knife

Inspired by Carmine's Italian Restaurant - Las Vegas

Time8m

Serves1

Basil Hayden, Averna, Frangelico, Orange & Cocoa Bitters

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Ingredients

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Cocktail

2 oz Basil Hayden bourbon

1/2 oz Averna amaro

1/4 oz Frangelico (hazelnut liqueur)

1/4 oz Simple syrup (1:1)

2 dashes Orange bitters

2 dashes Cocoa bitters

1 to taste Ice (large cubes or sphere)

1 piece Orange peel (expressed)

1 tsp Toasted hazelnut, finely chopped (garnish, optional)

Tools & glassware

1 piece Mixing glass or stirring beaker

1 piece bar spoon

1 piece Hawthorne or julep strainer

1 piece Rocks glass (old fashioned)

1 piece Peeler or sharp knife

Method

Cocktail

Chill glass

Place a rocks glass in the freezer for a few minutes or fill with ice water while you build the cocktail to lightly chill it.

Build and stir

In a mixing glass add 2 oz Basil Hayden, 0.5 oz Averna, 0.25 oz Frangelico and 0.25 oz simple syrup. Add 2 dashes orange bitters and 2 dashes cocoa bitters. Fill the mixing glass with large ice (cubes or one large sphere) and stir gently but thoroughly for 20–30 seconds until the outside of the mixing glass feels well-chilled and slightly diluted (about 15–20% dilution by eye/feel).

Prepare glass and garnish

Discard ice water from the chilled rocks glass (if used). Add one large fresh ice cube or sphere to the glass. Strain the stirred cocktail into the glass over the ice using a julep or hawthorne strainer.

Express and finish

Take an orange peel and hold it about 3–4 inches above the drink. Using your thumb, give the peel a firm squeeze to express the oils over the surface of the cocktail, then rub the rim with the peel and drop it into the drink. If using, lightly sprinkle the top of the drink with the finely chopped toasted hazelnut (no more than 1 tsp) to add aroma and a nutty texture.

Serve

Serve immediately. The cocktail is best consumed within a few minutes while the aroma from the expressed orange oils and hazelnut garnish is fresh.

Tools & glassware

Use the mixing glass and bar spoon to properly stir. Use the strainer to keep ice shards out of the finished cocktail. A chilled rocks glass and large ice cube help maintain temperature without over-diluting.