Il-Ħaġar | Heart of Gozo Museum in Victoria’s Pjazza San Ġorġ was officially inaugurated on 23 February 2013 and so a weekend of exciting events has been prepared. On Thursday 23 February the museum
If you want to impress your guests this Christmas, this is the cocktail for you.
Cocktail Maestro Antonio Salerno returns with a simple but scrumptious recipe for a Frangelico Sour.
We are such fans of Frangelico at GITH HQ. This delish hazelnut liqueur is the perfect ‘after dinner’ liqueur and more often than not – an alternative to a desert when your full but still want a little bit of sweetness. The bottle is cool too! It’s like a monk in his robes. Apparently, the monks in the Piedmont region had been making something similar to Frangelico for centuries, inspiring its particular blend of hazelnut, vanilla and cocoa flavors.
Regardless of the true origin, Frangelico can be fun to experiment with in cocktails and Antonio’s returns with number six in his recipe bank and shares how to make this tingling, nutty, not too sweet cocktail – it’s all about the balance.
Today he adds some sour to the sweet flavour of Frangelico.
how to make a GENYOUIN frangelico sour
- Egg White
- Angostura Bitters
- Half Lemon
- Organic honey or sugar syrup
- Take the white of an egg and shake in a shaker.
- Add 2 dashes of Angostura Bitters and half a lemon juice.
- Use a teaspoon of sugar syrup or organic honey and shake it like a polaroid picture.
- Add a generous pour of Frangelico and shake once again.
- Pour using a filter over ice and garnish with air-dried orange slice..
We’d love to hear how you get on – why not share your creations with us on Insta or Facebook?
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