Recipe Detail Page

1 For orgeat, preheat oven to 350°F (180°C).

2 Cut an “x” into rounded side of each chestnut. Spread over a baking sheet. Roast in centre of preheated oven for 20 to 30 minutes until peels begin to curl. Let cool completely. Peel outer hard shell from chestnuts.

3 Place peeled chestnuts in a large bowl. Pour in 1½ cups (375 mL) water. Soak for 1 hour. Whirl in a food processor until ground. Strain, as liquid will be slightly bitter. Pour 2 cups (500 mL) water overtop. Let stand for 2 to 3 hours.

4 Line a sieve with 6 layers of cheesecloth. Strain chestnut mixture through sieve into a large bowl. When most of water is strained, create a bundle with cheesecloth and squeeze, extracting any excess water.

5 Pour the collected liquid into a saucepan. Stir in sugar. Heat over medium until sugar dissolves but without bringing to a boil, 3 to 5 minutes.

6 Let cool completely. Stir in vodka and orange flower water. Refrigerate until chilled. Roasted chestnut orgeat will keep well covered and refrigerated for up to 3 weeks.

7 When ready to prepare Roasted Chestnut Kick, pour Scotch and Irish whiskey into a shaker along with lemon juice and 1 oz (30 mL) of orgeat. Add ice. Top with lid. Shake until chilled. Strain into a chilled rocks or coupe glass. Repeat for more servings.