These hazelnut-infused cocktails are here to help you ease into fall
Welcome to the season I call "fummer," which rhymes with bummer. It's past Labor Day, so summer is, for all intents and purposes, over. But it's not officially fall yet, and some of us are expecting 90-degree F weather still this week. If this in-between state is bumming you out, I have the perfect drinks for you.
The DOC is part margarita, with tequila and lime juice. But it also has puréed bell pepper and thyme, two late-summer/early-fall flavors. And! It has Frangelico. You know, that hazelnut liqueur that comes in that monk-shaped bottle you always saw at your grandparents' house? Well, the monk is making a comeback, and it's about time, I think.
For an easier take on that idea, there's the Gran Paradiso, made of Frangelico, mezcal and espresso.
And finally, the easiest of them all: Italian '75 — basically Frangelico with lemon juice and prosecco.
Created by Enzo Cangemi of Babbalucci in Manhattan
- 1 part Frangelico
- 1.5 parts Espolón Silver or other tequila
- 0.75 part lime juice
- 0.75 part slightly spicy bell pepper purée
- 2 sprigs fresh thyme
- To a cocktail shaker, add the Frangelico, tequila, lime juice, pepper purée, thyme and ice cubes. Stir well, muddling the thyme a little.
- Run the juiced lime around the rim of a coupe glass, and then rim the glass with the salt. Strain the mixed cocktail into the glass, and serve with a fresh sprig of thyme.
Gran Paradiso recipe
- 1 ounce Frangelico
- 1 ounce mezcal
- 1 ounce espresso
- Freeze the mixture.
- Do a very short shake to aerate.
- Serve in espresso cups.
Italian '75 recipe
- 1.25 ounces Frangelico
- 0.5 ounce lemon juice
- Fill a flute with the Frangelico and lemon juice.
- Top with dry prosecco.