Good luck

This week we're offering you a little cocktail that will place you squarely at the intersection of maple syrup season (which is approaching) and St. Patrick's Day (which, I admit, we're exploiting quite a bit). It's hard to mention St. Patrick's Day and/or winter that just won't end without talking about our CØYØT, which reminds us of the loving embrace of a good bourbon.

So this week, enthusiasts, we're offering you a more than interesting combination where we'll combine the aforementioned CØYØT with hazelnut liqueur! And, of course, maple syrup... still.

To make your cocktail this week, you'll need:

-2 oz of CØYØT

-1/2 oz of Frangelico or other hazelnut liqueur

-3/4 oz of lemon juice

-1/4 oz of maple syrup

For garnish, you can use toasted hazelnuts or a lemon twist.

So, the rest is super simple: combine the CØYØT, Frangelico, lemon juice, and maple syrup in a shaker previously filled with ice. Unfortunately, ice is still a commodity at this time of year. Then, shake it all until your fingers are nice and cold, then strain into a glass filled with fresh new ice (if you want to be fancy, just use a large piece of roof ice). Garnish with a little lemon zest or (preferably) with some toasted hazelnuts to add to the experience.