How to make Hazelnut, Walnut &/or Pistachio nut Bourbon or Whisky

writers tears

Filled after reading my last royalty statement

There is something really refreshing about the taste of nuts at the back of your throat; it’s a taste that can add a velvet complexity to a cocktail or indeed to whisky based dessert such as a Cranachan.

If you are used to making sloe gin or horseradish vodka or other infusions then you’ll be pleased to hear that this is another pretty easy recipe to reproduce. I’ve found that even when infusing using the traditional steeping method you’ll find that the flavours will start to come through in moments.

You can interchange whisky for bourbon but, in my humble opinion, whisky goes better with hazelnuts and the bourbon with walnuts and/or pistachio nuts.

How to make Hazelnut, Walnut &/or Pistachio nut Bourbon or Whisky the traditional method

1. Crack your nuts, then crush them and roast in a warm oven (275ºf or 130ºc).  Weigh around 400g of nuts per 500ml of liquid.

2. Fill an airtight container with crushed and roasted nuts and top up with whisky or bourbon.

3. Leave in a cool dark cupboard for three days.

4. Filter through either a superbag or four thick of muslin cloth/cheese cloth.  There is often a bit of residue so the finer the filtering the better. You may have to repeat the process a few times if you want the liquid to be anything other than a little hazy.

How to make Hazelnut, Walnut &/or Pistachio nut Bourbon or Whisky the rapid method

1. Crack your nuts, then crush them and roast in a warm oven (275ºf or 130ºc).  Weigh around 400g of nuts per 500ml of liquid.

2. Put your crushed nuts into a cream whipper/nitrous oxide infuser and top up with whisky or bourbon.

3. Charge with one charge of Nitrous oxide and leave for at least 90 seconds before shaking and adding one more.

4. Wait another 90 seconds and release the gas.

5. Filter through either a superbag or four thick of muslin cloth/cheese cloth.  There is often a bit of residue so the finer the filtering the better. You may have to repeat the process a few times if you want the liquid to be anything other than a little hazy.

 

 

 

Andy Hamilton

Brewer, forager, broadcaster, spaceman occasional liar

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