2 hr 30 min
25 min
2 hr
5 min
1 drink


  • Vegetable oil, for frying
  • Small cubes of chilled fruit cake
  • 1 egg, beaten
  • 1/2 cup chopped nuts (recommended: walnuts or pecans)
  • 1 1/2 ounces (3 tablespoons) applejack brandy
  • 1/2 ounce (1 tablespoon) hazelnut liqueur
  • 1/2 ounce (1 tablespoon) black currant liqueur
  • 1/2 ounce (1 tablespoon) cherry liqueur
  • 1/2 ounce (1 tablespoon) cinnamon liqueur
  • 1/2 tablespoon grenadine
  • Splash cream or Irish cream liqueur, optional
  • Ice


Special equipment: Colins glass

To deep-fry fruitcake garnish: Heat 4 cups vegetable oil in a deep-fryer to about 375 degrees F. In a shallow dish, whisk 1 egg. Place the chopped nuts in another shallow dish. Dip the fruitcake cubes in egg and then roll in nuts. Put the fruitcake on a skewer or place in a small fry basket. Carefully place the fruitcake in the hot oil. Hold it under with a spider strainer to ensure even browning. It should turn golden in 1 to 2 minutes. Remove the fruitcake to paper towels and let drain. Allow the fruitcake to sit and cool for about 5 minutes. To make the cocktail: Combine the applejack brandy, hazelnut liqueur, black currant liqueur, cherry liqueur, cinnamon liqueur, grenadine, and cream in a Colins glass, fill with ice and stir. Garnish drink with a cherry and a cube of deep fried fruitcake on a cocktail pick.

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