This is a nice after-dinner drink and would work well with a cheese plate. It also pairs nicely with a vintage lamp.
- 1 oz bourbon
- 1/2 oz honey syrup (warmed slightly)
- 1/4 oz hazelnut liquor
Mix everything together in a cordial glass and stir well. Serve warm.
To make honey syrup mix 1 part boiling water to 2 parts pure honey. Honey syrup can be kept in the refrigerator for up to a month but will need to be warmed up a bit to use.
This sounds so delicious. I absolutely love praline, so in my opinion the idea of a liqueur based on the flavour profile is genius! Thanks for sharing your recipe. Can’t wait to try it!
This is WICKED.
My kinda cocktail and its cooling down here now so this wold be perfect.
Even *I* would drink that! 😀
That does sound incredible Greg, and I’m not much of a sweet drinker. Praline is definitely high on my list of favourite flavours.
I want that lamp.
It’s a Van Briggle bird lamp and was Katherine’s birthday present a few years ago.
Sounds like a warming and delicious after dinner drink.
Mmmm doesn’t that look divine
I would feel rather regal with that drink in hand. 🙂 Or perhaps even a little retro-chic.
What do you reckon for the type of cheese to be matched?
Today I have a bit of a sore throat and your delicious warm drink would cure all of my woes.
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Holy smokes I want one right now.