Adapted from a recipe by Chef Kathy Casey, Kathy Casey Food Studios, Seattle
- 1-1/2 ounces brandy
- 1/2 ounce Tuaca
- 1/2 ounce Frangelico
- 1/4 ounce fresh lemon juice
- 1/4 ounce fresh tangerine juice
- 1 roasted hazelnut, for garnish
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, and strain into a chilled cocktail glass rimmed with sugar. Add the garnish.