A nutty twist on the popular classic, this Frangelico Sour will be your new favourite drink. Combining notes of hazelnut, vanilla and caramel with the balance of sugar and lemon. A simple cocktail that boasts big flavours!
The evolution of Frangelico
The story behind Frangelico takes us to picturesque hills of Piedmont, Italy, during the 17th century. Here a group of monks embarked on an alchemical journey. They created an alluring elixir: an amalgamation of carefully selected herbs, berries, and nuts. The groundwork for what we now know as Frangelico. The name is said to be an abbreviation of Fra’ Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the same time.
Over time, and many refinements of the recipe, Frangelico had transformed into a rich hazelnut liqueur, its recipe guarded as a precious secret. The iconic bottle, adorned in a monk's robe, serves as a visual ode to its monastic origins.
Frangelico blends notes of hazelnuts, cocoa, coffee and vanilla and is enjoyed globally. Drink it either on its own or as a part of a variety of cocktails. Along with amaretto (almond liqueur) it is the most popular of the nut-flavoured liqueurs, beloved for its rich, nutty taste and sweetness.
Sour cocktails
Sours are a group of cocktails first referenced by Jerry Thomas in his 1862 book How to Mix Drinks. Sours commonly a blend of a spirit with a sweetener and a souring agent. Usually this is citrus, namely lemon or lime juice. This deliberate interplay between the sweet and the sour creates a distinctive profile that characterises classics such as the Whiskey Sour and the Margarita. The drink is a careful blend of both acidity and sweetness, creating a harmonious and delicious drink that many enjoy. Sours can also be served with a foam, created by shaking the drink with egg white, or aquafaba as a vegetarian alternative.
Well-known members of the sour family include the classic Whiskey Sour, where the boldness of whiskey is tempered by the citrusy brightness of lemon juice, and the Margarita, a tequila-based concoction elevated by the zesty notes of lime. Similarly, the Gin Sour, a traditional drink utilising gin as the main spirit pre-dates Prohibition in the United States. Each of these cocktails contributes to the rich tapestry of sours, showcasing the versatility and enduring appeal of this beloved cocktail category.
The Amaretto Sour, of which the back story is a little hazy, combines the nutty almond liqueur with lemon juice, sugar syrup and an egg white foam. Re-popularised in the 80s it was commonly thought of as a disco drink. I started drinking Amaretto Sours a few years ago, and was drawn in immediately to the taste of the liqueur. The Frangelico Sour is a riff on this cocktail, using similar ratios and channelling that nutty flavour mixed with a sweet and sour profile.
Ingredients
- Frangelico
- Lemon juice
- Egg white
- Angostura bitters
- Dried lemon slices
See recipe card below for quantities.
Tips and variations
- Egg white: when shaken, the egg white creates a foam that sits on top of the drink and creates a creamy layer that you sip your drink through. You can easily substitute egg white for equal parts aquafaba (the liquid that tinned chickpeas sits in) for a vegetarian alternative, or use cocktail foaming drops. Additionally, you could also enjoy the Frangelico Sour without any foam at all.
- Garnish: I love to lay a dried lemon slice on top of this drink, however keeping with the Amaretto Sour tradition, a maraschino cherry would also work well.
Equipment
- Cocktail shaker
- Jigger
- Strainer
- Coupe or rocks glass
If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Frangelico Sour
Ingredients
- 60 mL Frangelico
- 30 mL lemon juice
- 15 mL egg white
- 2 shakes Angostura Bitters
- Dried lemon slices to serve
Instructions
- Place all ingredients in a cocktail shaker with ice. Shake for 30 seconds and strain into a chilled cocktail glass or rocks glass filled with ice. Top with a dried lemon slice to serve.
Notes
- Make this recipe vegan by replacing egg white with two tablespoons of aquafaba
