This post is sponsored by Frangelico.
Frangelico liqueur is made in Italy with Tonda Gentile hazelnuts, which are also popular with confectioners as they are sweet, large, and have an easy-to-remove skin. The hazelnuts are gathered in the southern Piedmont region (where they have an DOC-like protection), and toasted and crushed before being infused into alcohol and water.
This infusion is then distilled and combined with natural flavor extracts including cocoa, vanilla, and coffee. Then it is blended with more alcohol, water, and sugar, and allowed to marry and mellow for 6-8 weeks before bottling.
The final product is 20% ABV (40 proof) and comes in at 63.2 calories per one-ounce serving if you care about that sort of thing.
The Frangelico bottle is meant to remind us of a friar wearing a brown robe with a rope belt, and each bottle of the liqueur comes with a rope tied around it.
Its name derives from "Fra. Angelico" or Friar Angelico, who was apparently known for creating unique liqueurs around 300 years ago when monks were the keepers of knowledge and masters of making liqueurs.
Frangelico is promoting recipes on the website, and I picked out one I thought you might enjoy. I was tempted by the fresh strawberries that are muddled into this drink as a respite from the many dessert-style cocktails in which Frangelico is often used.
The Tough Love was "created exclusively for National Hazelnut Month by Damian Windsor."
By Damian Windsor
1.5oz Tanqueray London Dry Gin
.75oz Frangelico Hazelnut Liqueur
.75oz Fresh Squeezed Lemon Juice
2 Medium Sized Ripe Strawberries
Note: If the strawberries are not sweet, add a spoon of simple syrup to taste.
Muddle strawberries, then add the liquid ingredients and ice to a mixing tin. Shake vigorously and strain into a coupe cocktail glass. Garnish with a dusting of fresh grated cinnamon and serve.