Quick Bite: Cocktail Nuts
Put an epicurean spin on autumn libations with almond-infused tequila
At Upper King hot spot Shine, owner Dean Johnson and his team have assembled a beverage menu that features the same global influences as their fare. Among the slew of lavish signature drinks, the tequila-based Baxter—a Cinco de Mayo special that customers refused to forget—reigns as a popular favorite.
If you want to add a swanky touch to an autumn gathering, look no further than this creative cocktail. Crossing over into epicurean territory, the Baxter combines almond-infused tequila with raspberry and hazelnut liqueurs. Garnish simply with a lime wedge, and you’ve got a decadent alternative to the typical mixed drink.
“Making the tequila requires a couple extra steps, but it’s easy to do at home and well-worth the effort,” says Johnson. To get a strong flavor, “Don’t be afraid to add more almonds than the recipe calls for. Also be sure to puree the infusion to a nice pulp, as you want to extract as much oil as possible from the nuts.” Merely planning a spirited party of two? The leftover puree will last in the refrigerator for about two weeks.
When toasting the start of a new season, just don’t forget: “This drink’s 100 percent alcohol. Sip slowly!”
The Baxter
(SERVES 1)
- 1 1/2 oz. toasted almond tequila
- Splash Chambord
- Splash Frangelico
- Wedge of lime for garnish
Toasted Almond Tequila
- 1 cup sliced almonds
- 1 bottle (750 mL) premium tequila
Combine all ingredients in a shaker filled with ice, shake, and pour over ice.
Toasted Almond Tequila
Toast almonds in a skillet until fragrant. Remove from heat, place in an airtight container, and pour tequila over them. Cover and store at room temperature for two days.
Puree almonds and tequila in a blender. Strain through cheesecloth or a coffee filter. Store in the refrigerator until ready to use.
