Tequila Cocktail: The Casper

• 2 ozreposado tequila
• 1 ozhazelnut orgeat
• 1/2 ozfresh lime juice
•  Spritz of rose water

Preparation

1. 1.

   Add the first 3 ingredients to a shaker with ice, then shake to combine. Strain into an ice-filled glass. Spritz with rose water and garnish.

2. 2.

   Hazelnut OrgeatAdd 1/4 qt. of hazelnuts to a blender and pulse until ground, about 10-20 seconds. Remove from the blender and set them aside. Pulse another 1/4 qt. of hazelnuts until ground, then spread both batches of ground hazelnuts on a baking sheet and toast at 350 degrees F for 5 minutes. Once toasted, add the hazelnuts to a medium pot with 1/2 qt. of sugar and 1/2 qt. of water. Bring the mixture to a simmer, then remove from the heat. Place in a sealable container overnight to steep. The next day, strain the mixture through a cheese cloth-lined chinois. Add 10 drops of orange blossom water and 1/8 oz. of hazelnut oil. Store refrigerated for up to 2 weeks, fortifying with an ounce of Cognac if you’d like.