Ingredients
- 4 oz Vodka
- 4 oz Hazelnut Liqueur
Instructions
Combine Ingredients:
- In a cocktail shaker filled with ice, pour 4 oz vodka and 4 oz hazelnut liqueur.
Shake Well:
- Shake the ingredients vigorously until well chilled.
Strain and Serve:
- Strain the mixture into a cocktail glass.
Garnish:
- Garnish with an orange twist.
Serve:
- Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
Angel Kiss recipes turn up in cocktail manuals from the 1930s, originally as a layered shot with creme de cacao, prunelle, brandy and cream. The modern simplified version is just hazelnut liqueur and vodka, and that is the recipe most people pour now.
Frangelico, the Italian hazelnut liqueur in the monk-shaped bottle, is the standard. Vodka stretches the liqueur and stops it being too sweet on its own.
What it tastes like
Roasted hazelnut on the lead, soft vanilla underneath, vodka warmth on the back. The Frangelico carries the entire flavour and the vodka is mostly volume.
Cold makes the difference. Out of the freezer the drink reads almost like a praline.
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Ingredient Spotlight
The bottles that make or break this drink.
The hazelnut liqueur
- Use
- Frangelico
- Try
- Tosolini Hazelnut for a darker version
The vodka
- Use
- Plain unflavoured vodka
- Skip
- Flavoured vodka, the Frangelico is doing the work
The build
- Glass
- Rocks glass over a single big ice cube
- Method
- Pour, stir once, serve
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Disaronno (almond) or Baileys (cream). Drink shifts.
Skip the ice. Pour into a chilled shot glass.
Top with soda water or coffee.
Add 5 ml of creme de cacao.
Look up the layered 1930s spec. Creme de cacao, prunelle, brandy and cream.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
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Glass?
Garnish?
Is the original recipe layered?
Can I make it dessert-style?
