"Chestnuts Roasting" is next in the advent calendar. Maybe one day I'll actually roast chestnuts on an open fire, but until then this drink will suffice. I loved the flavor the chestnut orgeat added to this holiday riff on a Scorpion Cup.
For the drink:
-1 1/2 oz rum (Equiano Original)
-1/4 oz plum brandy (Etter)
-2 oz blood orange juice
-1/4 oz fresh lime juice
-3/4 oz chestnut orgeat*
Garnish:
Chestnut
Cinnamon
Lime peel
Glassware:
Coupe
Combine all the cocktail ingredients in a shaker, add ice, and shake for ten seconds. Pour through a Hawthorne and fine mesh strainer into your glass. Garnish. You can use the lime peel to hold a high proof spirit and light it.
*To make the chestnut orgeat toast 1 pound of fresh chestnuts at 425 degrees for 20 minutes. Cut an X in the shell to ensure they don't explode. Remove the shells and roughly chop the chestnuts. Whisk together 1 cup of water and 3/4 cup of sugar until the sugar dissolves. Add the chestnuts to the simple syrup, cover, and allow to steep 24 hours at room temperature. Pour through a mesh strainer and save in the fridge.