07th Sep2012

Hazelnut After Dinner Cocktails

by David Edessa
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Written By David Edessa

Many moons ago when I first turn 21, a bartender friend turned me on to these two Hazelnut After Dinner Cocktails. There those that will substitute the Frangelico liqueur on both drinks with an Amaretto liqueur. That combination also will create a delicious cocktail.  Also, I made one drink as a martini and the other in a tall glass. I wanted to show that you do not have to be limited by glassware.  Furthermore, both drinks work great as blended after dinner drink. I usually will add one scoop of French vanilla ice cream with all the ingredients including the cup of ice.



Russian Quaalude Martini:


  • 1 oz. Vanilla Vodka
  • ¾ oz. Bailey’s Irish Cream
  • ¾ oz. Kahlua coffee liqueur
  • ¾ oz. Frangelico hazelnut liqueur
  • 1 oz. Whole Cream


Pour over ice; shake vigorously, Strain into hazelnut prepped martini glass.

Jamaican Quaalude Cocktail:


  • ½ oz. Coconut Rhum
  • ½ oz. Dark Rhum
  • ½ oz. Frangelico hazelnut liqueur
  • ½ oz. Bailey’s Irish Cream
  • 1 oz. Whole Cream


Pour all ingredients into a shaker with ice. Shake and strain into the hazelnut prepped old fashioned glass with crushed ice.


Glass Prep Instructions:

Start by placing the glasses in the freezer for at least 30 minutes. Place the crushed hazelnuts on one side of a plate. Squeeze about a tablespoon of agave syrup on the other side of the plate. Invert the chilled martini glass and rub it through the syrup to coat the rim. Once coated, rub the rim through the hazelnut until the rim is completely covered. Once you are done, place glasses in freezer until ready to pour and serve the drink.

Hazelnut Rimmer Procedure:

Spread shelled hazelnuts on a baking sheet in a single layer and place in an oven that has been preheated to 275 degrees. Let them bake until the skin cracks, usually 20 to 30 minutes. Use a clean towel to rub the skin off of the nuts. Leaving some skin on is not a reason for concern as long as the majority of it is removed. Make sure to use an old towel when cleaning the skin from the nuts as hazelnuts may stain the fabric. Place the hazelnuts in a freezer bag and lay the bag on a flat surface. Zip partially shut and use the palm of your hand to push any excess air from the bag. Close the bag the rest of the way. Use a rolling pin, or a can, to roll the nuts until they are crushed. Turn the bag over several times while crushing to make sure you are crushing evenly.


Whenever using an electric blender to crush or make a cocktail with ice always check the manufacture manual to verify that you can without damaging your blender.




Photo Source: ScienceOfDrink.com


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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.
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