Happy Hump Day y’all! Today I’ve got a tasty stirred cocktail with the deliciously nutty Frangelico! Let’s dive right in.
The inspiration for this one was totally “Apples + Nuts + the fruity/raisiny business in Bonal has got to = something amazing right?” Yes. It totally did! This a like a fall dream come true!
A Lost Monk
- 2 oz Calvados
- 1/4 oz Frangelico
- 1/2 oz Bonal Gentiane Quina
- 1/4 oz Dolin Dry
- 2 dashes Regan’s Orange Bitters
- Garnish: Orange peel
Combine ingredients over ice and stir. Strain into double Rocks glass over one big rock. Express Orange peel and drop it in the drink.
And remember, Frangelico is part of the big happy Campari family. Collect them all and remember to #DrinkItalian!
Thanks to MBooth for the bottle!
So I’m totally digging National Hazelnut month and using as much Frangelico in as many recipes I possibly can. Today, I’ve got another Cocktail with Plantatation Barbados 5 Year Rum, cause the flavors go really well together. Also Hazelnut + Rum seems like a win-win to me y’all!
It’s also time to bust out the Nutmeg and grater!
- 2 oz Plantation Barbados 5 Rum
- 1/2 oz Frangelico
- 1/2 oz Giffard Banane Liqueur
- 1/2 oz Amontillado Sherry
- 1 tsp St. Elizabeth Allspice Dram (sub Pimento Bitters)
Garnish: freshly grated Nutmeg
Combine ingredients over ice and stirrrrrrrrr. Strain into coupe, grate that Nutmeg until you are feeeling it.
Let the Hazelnut loving continue! Woo! Cheers to MBooth for including me in National Hazelnut Month!
Did y’all know that September is National Hazelnut month? Neither did I, but I’m so happy I found out about it! What delicious Liqueur is made with Hazelnuts and comes in a bottle shaped like a monk? Frangelico!
Frangelico has been leading the charge to get the mighty hazelnut on our collective consciousness. This liqueur hails from the Piedmont region of Italy, using inspiration from centuries old recipes. It has warm, sweet prominent Hazelnut notes, followed by Vanilla, and Cocoa.
Let’s get to the cocktails!
I decided to start with a Rum sour cause to me, Nuttiness + Rum = hell yes! I didn’t want to go full Tiki, but the Pineapple wedge gives a little island feel to the drink.
Angelica in the West Indies
- 2 oz Plantation Barbados 5 Year Rum
- 3/4 oz Frangelico
- 1/2 oz Honey Syrup
- 3/4 oz Lemon Juice
- 2 dashes Angostura
- Garnish: Pineapple wedge
Combine ingredients over ice and short shake. Strain into double Rocks glass with ice. Garnish with Pineapple wedge.
Next I decided to get spice-y and desert-y, cause I had a feeling that Frangelico + Jägermeister + Carpano Antica would be a great flavour set. It was. It was such a great flavour set that I keep thinking about it. To dry things out, I added Hine H Cognac as the base and topped it off with a couple dashes of Scrappy’s Chocolate Bitters. DESSERT!
The Road to Turin
- 1 3/4 oz Hine H Cognac
- 1/4 oz Frangelico
- 1/2 oz Jägermeister
- 1/2 oz Carpano Antica
- 2 dashes Scrappy’s Chocolate Bitters
Combine ingredients over ice and stirrrrrrr. Strain into chilled coupe and serve.
Cheers to MBooth for including me in National Hazelnut Month!