Claire's Nutty Sidecars
Featured Pinch Tips Video
- 1/4 cup shelled and skinned hazelnuts
- 1/4 cup plus 1 tbsp. sugar
- 3/4 lemon, cut into chunks and seeded, plus 3 lemon wedges for garnish
- 4 oz. cognac, such as hennessy or armagnac
- 2 oz. frangelico
1Preheat oven to 375. toast hazelnuts on sheet pan til you just start to smell them. This should take about 5 to 7 minutes
2Put hazelnuts and 1/4 cup sugar into mini food processor and pulse til finely ground. Pour sugar nut mixture onto rimmed plate.
3In cocktail shaker, muddle lemon chunks and remaining sugar til chunks are broken down and very juice and sugar has dissolved. Add cognac and Frangelico and fill shaker with ice. Shake mixture furiously to chip the ice and chill.
4Run a lemon wedge around rims of two 8 oz. rocks glasses and dip them in sugar nut mixture. Pour liquors into glasses, top off with more ice and garnish with lemon wedges. Serve at once.