F16Cocktail recipe
Rating
Microbadges
Shot glass
Ingredients
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Method
How to make a F16
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- Add the Kahlúa to a shot glass and carefully pour the Baileys over it so it layers
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- Drizzle Frangelico over the top and serve
Your private tasting notes
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FAQ's
What are the flavor profiles of the ingredients in the F16 cocktail?
The F16 cocktail combines the creamy texture and sweet taste of Bailey's, the rich, somewhat bitter flavor of coffee liqueur, and the nutty, slightly sweet flavor of Frangelico. This mix results in a complex, layered taste experience with dominant notes of coffee, chocolate, and hazelnut.
Is the F16 cocktail best served as an aperitif or a digestif?
Given the F16 cocktail's rich and sweet flavor profile, it is best suited as a digestif. Its ingredients, particularly the coffee liqueur and creamy Bailey's, make it a perfect after-dinner drink to conclude a meal pleasantly.
How does the alcohol content of the F16 compare to other popular shot cocktails?
The F16 cocktail has an alcohol content of 19%, which is relatively moderate compared to other shot cocktails. Many shot cocktails can vary widely in alcohol content, but the F16 sits on the lower end compared to stronger shots like the Kamikaze or the B-52, offering a more mellow experience.
What are some ways to customize the F16 cocktail for someone who prefers sweeter or stronger flavors?
To make the F16 cocktail sweeter, consider adding a splash of chocolate syrup or using a flavored coffee liqueur with caramel or vanilla notes. For a stronger flavor, increase the coffee liqueur proportion slightly or add a small amount of vodka to intensify the alcohol content while maintaining the cocktail’s balance.
Given that the F16 is neither shaken nor stirred, what is the recommended method to combine its ingredients?
The recommended preparation technique for the F16 cocktail is layering. Carefully pour each ingredient over the back of a spoon or use a pouring spout to gently add each layer on top of the previous one in the shot glass. This method showcases the distinct layers of the cocktail and enhances its visual appeal.
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This recipe was first seen in 'Taste Magazine', published by BC Liquors.
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