I won’t lie to you, this chestnut syrup takes a bit of work. However, it is worth every minute and can be used in a number of ways! Add this to your Old Fashioned, switch up your Orgeat Syrup with this instead in your next tiki cocktail, even make a delicious Autumn lemonade sweetened with this! You will love it, and see how it’s used to create this Sherry Chestnut Cobbler.
We will be roasting chestnuts for this delicious addition to your bar.
– Difficulty: Easy
- 1.5 cup Water
- 1 cup Raw Chestnuts
- 1 cup Brown Sugar
- 1/2 tsp Nutmeg
- 1 Cinnamon Stick
- 1 oz Brandy
Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
Slice the top of the chestnut and place them on the lined sheet, insert into the oven and roast for approximately 20-25 minutes until the skin begins to curl. Let it cool for 5 minutes before handling. Remove Skin.
Grab a small saucepan, add your water, sugar, roasted chestnut, nutmeg and cinnamon stick and bring to a boil. Let it simmer for 5 minutes before straining. Add your dash of brandy. Let it cool before storing into the fridge. Can last up to 1 month!