Recipe: Frangelico [edit]

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Edited by: Helen Pitlick

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Wikipedia

Frangelico is a brand of noisette, or hazelnut and herb-flavored liqueur (coloured with caramel coloring) which is produced in Canale, Italy. It is 24% alcohol by volume, 48 proof. It was released in the 1980s, gaining attention largely because of its unusual packaging: its bottle was designed to look like a friar, complete with a knotted white cord around the waist. It is most commonly sold in two sizes: 750ml and 375ml Frangelico can be used to make many different cocktails, such as the Hazelnut Martini, the Frangelico Colada, and Frangelico and Cranberry Juice. It can also combined with vodka to make the Chocolate Cake shot. For a quick and easy drink, it can be served on ice, with soda water, or with coffee. The origins of Frangelico date back more than 300 years to the existence of early Christian monks living in the hills of Northern Italy. According to Barbero, the manufacturer in Italy, the name of the liqueur is based on a legend of a hermit named Fra. Angelico who "created unique recipes for liqueurs." However, the bottle itself most closely resembles the habit of a Franciscan friar, while the liqueur's likely namesake, the famous painter Fra Angelico (d.1455), was a Dominican, whose robe would have been white and without the cincture. Frangelico is made in a similar manner to some other nut liqueurs: nuts are crumbled up and combined with cocoa, vanilla berries, and other natural flavors, and then left to soak in the base spirit. After the spirit has absorbed the flavor of the ingredients, the liqueur is filtered, sweetened, and bottled.

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Tags: Alcohol, Beverage, Drink, Liqueur

[edit] Ingredients

4	cups unshelled hazelnuts or 2 ½ cups shelled
4	teaspoons angelica root
31	ounces 80 proof vodka
1	tablespoon vanilla extract
1 ½	cups sugar
¾	cup filtered or distilled water
1	teaspoon glycerine
2	dashes yellow food coloring

[edit] Preparation

Step 1	Preheat oven to 350 Shell hazelnuts. Roast nuts on a baking sheet for 10 to 15 minutes and remove from oven. Allow to cool to room temp. Coarsely chop nuts and place in a large glass container.
Step 2	Bruise Angelica root with a morter and pestle, and add to container. Add vodka. Cap tightly and put in a dark place for 1 month. Shake occasionally.
Step 3	Pour mix through cheesecloth to remove all particles. After straining and filtering, measure the volume of the alcohol mixture. It should be 28 oz. If volume is less, add more vodka to make up the difference.
Step 4	In a large sauce pan bring the water to a boil. Add sugar stirring til dissolved. Allow to cool to room temp.
Step 5	Add syrup to alcohol mixture. Stir in vanilla and almond extracts, glycerine and food coloring.
Step 6	Allow to age in an air tight container for 3 months. A second straining may be required after aging.