Hazelnut Liqueur - Frangelico

Frangelico Italian Hazelnut Liqueur Review (Canale, Italy)

Описание:

Frangelico Italian Hazelnut Liqueur

Eric's Rating: 9.5
Daniel's Rating: 9.5
Kim's Rating: 9.3

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Комментарии:

Hiryuu Honyaku пишет: You guys have never had Frangelico before? You should try some Amaretto, or Limoncello. Or Cherry Heering.

SubzeroWeather пишет: Frangelico is liquer goodness. Have yous reviewed St Germaine?

LeoP2008 пишет: Can you guys review DiSaronno next?? I wanna see how it measures up...

Hiryuu Honyaku пишет: Oh yeah, Cherry Heering isn't Italian. But I like it and you should try it; that is all.

Hiryuu Honyaku пишет: You guys have never had Frangelico before? You should try some Amaretto, or Limoncello. Or Cherry Heering.

SubzeroWeather пишет: Frangelico is liquer goodness. Have yous reviewed St Germaine?

LeoP2008 пишет: Can you guys review DiSaronno next?? I wanna see how it measures up...

Hiryuu Honyaku пишет: Oh yeah, Cherry Heering isn't Italian. But I like it and you should try it; that is all.
You'll Need:

1/2 lb Hazelnuts; finely chopped

1 1/2 c Vodka

1/3 c Sugar

3 tb Water

1 ts Vanilla extract


Procedures : In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a
cool, dark place, gently shaking the bottle every day.


Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to
release all of their flavor. Follow this by two strainings through slightly dampened cheesecloth. For true clarity and professional looking results, pour the strained mixture through a large clean
coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since
the process may take several hours.


In a very small saucepan, combine the sugar and water. Bring to a boil over moderately high heat. Simmer, uncovered, 5 minutes. Let cool to room temperature. Stir in the vanilla.


Funnel the strained hazelnut mixture into a glass bottle, then funnel in the sugar syrup. Cover
tightly; shake to blend. Let mature, at room temperature or slightly cooler, for at least
three weeks.