Remove nuts from shells and set on a sheet pan. Toast walnuts in the oven at 400 degrees for 15 minutes. Place walnuts in a bottle of V.S. quality Cognac and let it sit for one week, agitating daily.
Remove only the yellow petals of the flowers immediately after picking the flowers. Add to a bottle of Cointreau. Let mascerate for 4 days again, agitating daily.
- 3 parts Walnut infused Cognac
- 2 parts Dandelion infused Cointreau
- 1 part lemon juice
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass. (Infusions/cocktail created by: Eben Freeman, New York NY)
More Infusion Cocktails:
Triple Citrus 75
Cherry Infusion Fruit Fizz
More Brandy Cocktails