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Ingredients
- 1 Frangelico Hazelnut Liqueur Recipes
- 1 Alaskan Polar Bear
- 1 oz amaretto almond liqueur
- 1 oz Frangelico® hazelnut liqueur
- 1 oz cocoa cream
- 1 oz chocolate syrup
- 1 scoop ice cream
- 2 Better Than Sex recipe
- 1/2 oz Frangelico® hazelnut liqueur
- 1/2 oz Haagen Dazs® cream liqueur
- 1/4 oz Grand Marnier® orange liqueur
- 1/2 oz Kahlua® coffee liqueur
- 1/2 oz cream
- 3 Brazilian Monk recipe
- 1 oz Frangelico® hazelnut liqueur
- 1 oz Kahlua® coffee liqueur
- 1 oz dark creme de cacao
- 1/2 oz dry sherry
- 4 tbsp vanilla ice cream
- 4 Butter Pecan recipe
- 1 oz Frangelico® hazelnut liqueur
- 2 tbsp vanilla ice cream
- 5 pecan nuts
- 5 Celeste Sunrise recipe
- 1 oz Frangelico® hazelnut liqueur
- 1 oz strawberry liqueur
- 1 oz advocaat liqueur
- 2 oz cream
- lemonade
- 6 End of My Rope
- 1 1/2 oz Frangelico® hazelnut liqueur
- 2 tsp creme de bananes
- 1 oz pineapple juice
- 1 dash bitters
Preparation
Step 1
1.Blend ingredients until of milkshake consistancy. Serve in a highball glass and garnish with whipped cream.
2.Pour the Frangelico hazelnut liqueur, Haagen Dazs cream liqueur, Grand Marnier and Kahlua coffee liqueur into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a highball glass filled with ice cubes. Float the cream on top, and serve.
3.Pour into a collins glass and blend briefly. Garnish with a mint leaf and cherry, and sprinkle with grated chocolate.
4.Pour frangelico into a double-cocktail glass and add the ice-cream. Coarsely chop the pecan nuts and put them in.
5.Pour the Frangelico hazelnut liqueur, strawberry liqueur, advocaat and cream into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass. Top with lemonade until frothy. Garnish with a strawberry, and serve.
6.Pour ingredients into a stainless steel shaker over ice,shake until completely cold then strain into a chilled stemmed glass or Rocks glass filled with ice.
7.Pour ingredients into a stainless steel shaker over ice,shake until completely cold then strain into a chilled stemmed glass or Rocks glass filled with ice.
8.Pour the Frangelico hazelnut liqueur, creme de bananes, pineapple juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, and serve.
9.Put all the ingredients in a shaker (except the nuts), add ice, and shake well. Pour in the glass, and add the nuts on top.
10.Pour the Frangelico hazelnut liqueur into a mug of hot chocolate, stir briefly and serve.
11.Blend all ingredients until smooth. Serve in a highball glass and garnish with whipped cream.
12.Pour the Frangelico hazelnut liqueur, triple sec, lime juice and pineapple juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass, and serve.
13.Shake and pour into a v-shape, and garnish with cinnamon.
14.Blend briefly with half a glassful of crushed ice. Serve in a collins glass, and garnish with a cherry.
15.Shake all ingredients in a cocktail shaker half-filled with cracked ice. Strain into an old-fashioned glass 1/3 filled with ice cubes, and serve.
16.Pour frangelico into a brandy snifter glass. Add honey, lemon peel and cloves and fill snifter with hot water.
17.Pour Amaretto and Frangelico into a coffee mug then fill with prepared Nestle Hot Chocolate.Top with whipped cream then slowly pour 1/8 oz. Cherry Brandy in a circular motion on to the whipped cream,top with a cherry.
18.Pour liqueurs into an irish coffee cup. Fill with good quality hot chocolate. Add plenty of whipped cream.
19.Add all ingredients to a highball glass, stir, and serve.
20.Pour frangelico, butterscotch schnapps, and creme de cacao over ice. Add milk (or cream) if desired, and stir.
21.Pour the coffee into an Irish coffee cup or glass. Add the Frangelico hazelnut liqueur and creme de cacao; stir. Float the heavy cream on top, and serve.
22.Blend briefly with half a glassful of crushed ice in a wine goblet. Sprinkle with chopped hazelnuts, and serve.
23.Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into a chilled, stemmed or rocks glass filled with ice.
24.Blend with half a glassful of crushed ice until smooth. Serve in a collins glass, and garnish with a banana slice and cherry.
25.Add a splash of Coca-Cola to the Frangelico over Ice, and fill add the cream.
26.Blend ingredients in a blender with a scoop of crushed ice. Strain into cocktail glass(es).
27.Pour ingredients into a stainless steel shaker
over ice,shake until completely cold then strain
28.Blend with ice and serve in a tall glass. Garnish with chocolate flakes and optionally chocolate topping drizzled down the inside of the glass.
29.Blend ingredients with ice until a creamy consistancy is reached. Don't add too much ice, this will make the drink too thick.
30.Pour into a honey lined glass. Garnish with chocolate flakes and an open strawberry.
31.Mix in cocktail shaker with ice. Serve on the rocks. Garnish with chocolate shavings & chopped roast nuts.
32.Pour grenadine and frangelico into an ice-filled cocktail shaker, and shake until frothy. Strain into a chilled martini glass, and slowly add the kahlua. Garnish with a cherry or hershey's kiss, and serve.