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Cocktail History
The Nuts & Berries is a dessert cocktail of unknown origin that was created sometime during the 1900s. Traditionally popular around the holidays, this classic version by author Jassy Davis was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter and calls for a simple blend of hazelnut liqueur, raspberry liqueur, and cream with a hint of nutmeg.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Bourbon Cream Liqueur: This is a liqueur made with bourbon whiskey, cream, and baking spices. We used Buffalo Trace Distillery Bourbon Cream Liqueur because it has a silky texture and bold flavor with notes of caramel and and vanilla. For a mocktail version of this drink, try heavy cream in place of the bourbon cream liqueur.
Hazelnut Liqueur: This is a liqueur made with toasted hazelnuts, vanilla, baking spices, sugar, and alcohol. We used Frangelico because it has a unique sweet and nutty flavor with notes of cocoa. For a mocktail version of this drink, try Monin Premium Hazelnut Syrup in place of the hazelnut liqueur.
Raspberry Liqueur: This is a liqueur made with raspberries, sugar, and alcohol. We used Chambord Liqueur because it has rich notes of blackberries, blackcurrants, Cognac, vanilla, citrus peel, honey, and spices. For a mocktail version of this drink, try Monin Premium Wild Raspberry Syrup in place of the raspberry liqueur.
Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. We used whole nutmeg from the bulk section at our local grocery store.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Grater: This is used to grate spices or citrus peel. We used the OXO Good Grips Grater.
Tasting Notes
The Nuts & Berries starts with the scents of raspberry and earthy hazelnut and has a silky texture that seamlessly blends the Frangelico’s nutty and chocolatey flavor with Chambord’s bright raspberry notes as they chase each other all the way into the aftertaste.
Our Opinion of This Cocktail Recipe: We both thought this drink was amazing even though it’s another extremely simple concoction; Kendall pointed out that the Nuts & Berries tastes kind of like fruity cereal milk. Even if that doesn’t sound super appealing to you, give this fall cocktail a try at least once.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“Though simple in its execution, this drink tastes fantastic. The hazelnut and raspberry pair well, while the bourbon cream liqueur lends its creaminess and silky texture to the cocktail. There isn’t honestly a ton to say about it because of how few tricks it has up its sleeve (the entire ingredient list is practically in the name, after all), but it is a damn fine dessert drink that is perfect for a festive time of the year.”—
Kendall’s Take: ⭐⭐⭐⭐⭐
“The Nuts & Berries was our first dessert drink tasting this fall, and we picked one heck of a tasty recipe with which to kick off the season. It’s hard not to enjoy this simple cocktail since it’s just whiskey cream sweetened with two hazelnut and berry-flavored liqueurs. This is a really random comparison , but its blend of flavors reminded me of the way milk tastes after you’ve eaten all of the cereal out of the bowl… That might not sound appetizing, but it’s quite tasty in cocktail form. If you like creamy dessert drinks, this is worth trying!”
Recipe
This cocktail recipe was adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
Add bourbon cream liqueur, hazelnut liqueur, raspberry liqueur, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with grated nutmeg.
Ingredients
Directions
Add bourbon cream liqueur, hazelnut liqueur, raspberry liqueur, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with grated nutmeg.
Make It a Mocktail: Use heavy cream in place of the bourbon cream liqueur, Monin Premium Hazelnut Syrup in place of the hazelnut liqueur, and Monin Premium Wild Raspberry Syrup in place of the raspberry liqueur to try a booze-free version of this drink.
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More Autumn Cocktails
If you like this autumn-inspired cocktail recipe, here are a few others we’ve tried that are similar that you may enjoy:
Thanksgiving Nog: A dark rum cocktail made with water, heavy cream, pumpkin purée, brown sugar, maple syrup, vanilla, ground cinnamon, ground cloves, ground allspice, ground nutmeg, ground mace, whipped cream, and a cinnamon stick
Filibuster: A rye cocktail made with lemon juice, maple syrup, egg white, and Angostura aromatic bitters
Pumpkin Spiced Russian: A vodka cocktail made with coffee liqueur, milk, caramel sauce, pumpkin spice syrup, and a cinnamon stick
Pumpkin Cider: An apple brandy and rum cocktail made with apple cider, pumpkin cubes, butter, sugar, whole cloves, star anise, cinnamon sticks, and grated nutmeg
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