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Hazelnut Bourbon Sour with an Isla Twist

whiskey cocktail with frangelico
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To be honest this cocktail might be the result of my slight obsession with hazelnut – I mean, Nutella and crepes? Hazelnut snickers? And have you tried Frangelico on ice cream yet? Let me stop here, before I get too sidetracked…

Lets get back to Frangelico – I seem to get the feeling that beyond dessert drinks, people rarely consider the dusty old monk shaped bottle as a legitimate cocktail liqueur. I think by now it is pretty clear that I personally have always enjoyed Frangelico – it is great by itself on the rocks, in cocktails, or as dessert booster. But I always like to experiment and this time, Mikey and I wanted to get away from the “dessert drink” genre and create a classy hazelnut cocktail that is more than just an after dinner treat. So let’s dust off that Frangelico bottle your grandpa left behind and let’s take a walk on Bourbon Street.

hazelnut whiskey sour

The Italian-American is a creative Bourbon Sour spin off, featuring some of our favorite ingredients, and I am not exaggerating when I say that this cocktail has it all – a sweet kick from Frangelico, a hint of spiciness from the Peychaud’s bitters, all wrapped in a Kentucky hug of Bourbon.

whiskey cocktails 2017

This is one of the more complex cocktails we have introduced to you so far. Once you take a sip, you will be able to detect so many different distinct tastes, aftertastes, and aromas. Oh, and best of all, we finished this cocktail off with a smoky Isla Scotch mist, but we will label that as optional, seeing as not everyone has the same level of enthusiasm as I do for Scotch.

So bottoms up!

Hazelnut Bourbon Sour with an Isla Twist


  • 2 oz Bourbon (we used Maker's Mark)
  • 0.75 oz Fresh Lemon Juice
  • 0.50 oz Frangelico
  • 0.25 oz Simple Syrup
  • 1 dash Peychaud's Bitters
  • 2 spritz Scotch (optional)
  • 1 leaf Sage (for garnish)


  1. Pour all ingredients except for the Scotch in a cocktail shaker

  2. Add ice and shake vigorously for 10-15 seconds

  3. Strain over ice in a snifter glass

  4. Top with a few dashes of Peychaud’s Bitters and garnish with a sage leaf and/or lemon twist

  5. Put the Scotch in a spray bottle and give the cocktail a couple of spritzes.

Recipe Notes

As we mentioned before, we labeled the Isla Scotch mist as optional, realizing that some of you might not like Scotch, or may not have any on hand. However, the Scotch drizzle does give the cocktail a delightful smokey aroma without really compromising the flavor of the cocktail itself, so if possible we highly recommend giving it a couple of spritzes ☺And don't worry about brands so much, use whatever you have but the smokier the better. We used Laphroaig.


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