The Story Behind The Frosted Window Panes

Inspired by the opening line of Frank Sinatra’s “The Christmas Walz,” bartender Katie Kennedy, of Cocktail Kingdom and formerly of East Harlem’s Contento, designed the Frosted Window Panes to evoke the holiday spirit, but with a slight tropical twist.

Like in many classic tropical drinks, rum and orgeat are center stage here, but this isn’t your typical almond-based orgeat. Instead, this version is made with toasted hazelnuts and white chocolate, keeping orgeat’s signature nutty profile, but with a touch of winter flare. Grapefruit and coffee liqueurs add a level of bitterness that balance out the rich white chocolate, making a harmonious holiday drink. And who can resist a mini candy cane garnish?

Ingredients

  • 1½ ounces reserve rum
  • 1 ounce Toasted Hazelnut-White Chocolate Orgeat*
  • ¾ ounce crème de pamplemousse
  • ½ ounce Lucano Caffe Liqueur
  • Garnish: orange zest, mini candy cane

Directions

  1. Add all ingredients to a shaker tin with ice and shake.
  2. Double-strain into a frosted Collins glass over fresh ice.
  3. Garnish with orange zest and a mini candy cane hung on the side.

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Yield: 1
Updated: 2024-11-26

Toasted Hazelnut-White Chocolate Orgeat Ingredients

  • 7 ounces toasted hazelnuts (skins removed)
  • 7 ounces white chocolate chips
  • 14 ounces filtered water
  • ½ tsp orange blossom water
  • Zest of 1 orange

Toasted Hazelnut-White Chocolate Orgeat Directions

  1. Toast hazelnuts in the oven for seven minutes at 450 degrees F.
  2. Remove and let cool.
  3. Add to a blender with the rest of the ingredients and blend on high for 60 seconds.
  4. Strain through chinois into a sealed container. Store in the refrigerator.
Frosted Window Panes

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