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The Famous Lemonade

Can I reuse ingredients for multiple infusions?

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Ingredients like vanilla beans, cinnamon sticks, or certain fruits can be reused for a second infusion. However, their flavors may be more subtle in subsequent batches.

The Famous Lemonade1for Drinking Age Adultsauthentic The Famous Lemonade cocktail recipePT5M

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Nutty and chocolaty


  • Frangelico Hazelnut Liqueur 1.5 cl
  • Creme De Cacao 1.5 cl


shot glass


The Famous Lemonade
The Famous Lemonade is a popular cocktail containing a combinations of Frangelico Hazelnut Liqueur,Creme De Cacao .Served using a shot glass
This playful shot brings together two liqueurs with complementary nutty and chocolate profiles. The hazelnut notes from Frangelico meet the sweet, cocoa flavors of creme de cacao for a dessert-like combination that will delight your taste buds. It`s an indulgent way to start off your night, ideal for gatherings with friends. The shot glass presentation makes it easy to quickly enjoy this sweet treat before moving on to other cocktails.


The Famous Lemonade Ingredients


Frangelico Hazelnut Liqueur,Creme De Cacao,


The Famous Lemonade Recipe


Serve straight up in a shot glass.Serve MandM in a Shot Glass

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  • Frangelico Hazelnut Liqueur

    Hazelnut Liqueur is a nutty liqueur produced from hazelnuts macerated in neutral spirits and/or brandy and has a sweet nutty flavour similar to almond flavour liqueurs like Amaretto.

    Frangelico is one of the most renowned Hazelnut Liqueur brands coming out of Italy and the other budget brand is DeKuyper.

  • Creme De Cacao

    Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.

    A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.

    Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.

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