I think of it as the smarter man's amaretto.
According to legend, Frangelico has been around since the 17th century, when monks in Italy created a hazelnut liqueur that they called 'Fra Angelico.' They were allegedly inspired by a hermit of the same name who lived in the Piedmont region of Italy and created a similar concoction that was said to have healing properties. The monks took the recipe and improved upon it, creating Frangelico as we know it today.
The bottle is even designed to look like a Franciscan friar, complete with a cord tied around the waist.
Confusion may arise because the most famous Fra Angelico, whose painting of the Annunciation made me write about this delicious drink just before Easter was a Dominican and not a Franciscan. But, of course, this drink was allegedly inspired by a completely different person.
Frangelico is made in a similar manner to some other nut liqueurs: the nuts are crumbled up and combined with cocoa, vanilla berries, and other ingredients before being left to soak in the base spirit. After the spirit has absorbed the flavor of the ingredients, the resulting distillate is then blended with the other ingredients to create the final product.
Frangelico has a sweet, nutty flavor that makes it a popular ingredient in cocktails and desserts. It is often served on the rocks, as a digestif after a meal, or as a component in cocktails.
One popular cocktail is the "Frangelico Sour," which is made with Frangelico, lemon juice, simple syrup, and egg white. Another popular cocktail is the "Nutty Irishman," which is made with Frangelico, Irish cream liqueur, and coffee.
It can be drizzled over ice cream or used in a sauce for cakes or other desserts.
My personal favourite is a very simple affair, as you might expect.
1 cocktail glass
Crushed ice
Serving of Frangelico
Freshly squeezed juice from a quarter of a lime
Enjoy!
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