You guys, sometimes my mom would let me drink booze before I was 21. Maybe she was festive as fuck. Or maybe she just didn’t really give a fuck. For good measure, let’s say it was a little of Column A and a little of Column B (though she didn’t celebrate Christmas or any “pagan” holidays, so that kind of eliminates Column A). But because I don’t want to make her out to be a monster here, let’s pretend she was also influenced by cool European moms. Anyway, all that matters is that this Nuts & Berries cocktail is one she’d let me sip a little around the holidays. Though I don’t know how it even happened, because she never kept any booze in the house, save for the jug of shitty pink wine that was constantly half full in the fridge. And now that I think about it, it was my cool aunt Susie who first introduced me to this drink and definitely not my mom (sorry, Mom!), though I know my mom let me drink it.
Everyone and their mother (see what I did there??) seems to have their own take on the Nuts & Berries cocktail. Some people make it with heavy cream or half and half — but I don’t really see the point in using cream when you can use cream liqueur. The recipe that’s been handed down in my family is Baileys Irish Cream, Frangelico hazelnut liqueur, and Chambord raspberry liqueur (which, by the way, I pretty much equate with cough syrup on its own because I generally hate fake fruity shit but it’s really, really good in this). This year, I mixed things up by swapping the Baileys for Buffalo Trace’s new Bourbon Cream. And let me tell you: It’s good — like, put-it-in-my-coffee-every-damn morning good.
Maybe it’s more nostalgia than anything, but there aren’t too many drinks I liked at 18 that I still like at 35. This is definitely one of them. Of course, I think of it like a dessert cocktail and usually only have one. Otherwise I would probably have to buy bigger jeans real soon. Yes, it’s sweet. But even if you, like me, usually prefer straight whiskey to sugary, creamy drinks, just fucking give this one a try. It’s sweet, but not in a nasty way, and creamy, but also not in a nasty way. Oh, and it’s five ounces of straight-up liqueurs. So there’s that.
If you don’t believe me, and you’re in Kansas City, join me on Saturday, December 16 from 3-5 pm at at my sugar business, Brookside Wine & Spirits. I’ll be schmoozing (probably in a festive fucking sweater) while I mix up samples. While you’re there, you can get 10% off the ingredients. And if you already have this shit in your bar, what the hell are you waiting for?
Nuts & Berries Cocktail
2 ounces Buffalo Trace Cream Liquer
2 ounces Frangelico hazelnut liqueur
1 ounce Chambord raspberry liqueur
Add the ingredients to a cocktail shaker over ice. Shake well, and strain into a chilled glass, on or off the rocks, depending on your preference.
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