amaretto

Refined and tested recipes for all manner of distilled spirits.

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knuklehead
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Post by knuklehead » Tue Jan 03, 2006 3:56 pm

AMARETTO

1 cup water
1 cup granulated sugar
½ cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla

Combine water and sugars in a saucepan over
Medium heat. Heat until boiling, and all
Sugar is dissolved. Remove from heat and let
Mixture cool for about 10 minutes. Add vodka,
almond extract and vanilla. Store in a sealed bottle.
Makes 3 cups.
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Dr. Lector
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Post by Dr. Lector » Tue Jan 03, 2006 7:14 pm

I have used the same recipe that knucklehead posted and can say it is very good. Mine was a little light in color but the taste was right on . would fool anyone.
To each his own

knuklehead
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Post by knuklehead » Tue Jan 03, 2006 7:34 pm

Dr. Lector wrote:I have used the same recipe that knucklehead posted and can say it is very good. Mine was a little light in color but the taste was right on . would fool anyone.
I've had people comment that it is much better then Di Saronno. How was your's a little light in color, mine always comes out a nice golden brown from the brown sugar. If you want it darker then try using less white and more brown sugar. I guess light in color really depends on what you are comparing it to.
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Post by Uncle Remus » Tue Jan 03, 2006 9:23 pm

Colour might depend on the type of brown sugar you used too. Demerra sugar is very dark brown compared to regular brown sugar. Sounds like a good recipe I'm gonna give it a try.
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Post by Dr. Lector » Wed Jan 04, 2006 10:53 am

Mine was a golden brown also. I was compairing it to the bottle that the Mrs. had. It was Amaretto di Amore and had a very dark brown color. Not sure what kind of brown sugar it was ....whatever the Mrs. had . I used 50 abv. netural spirit. Very good and very easy to make.
To each his own

canadianmoonshiner
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Post by canadianmoonshiner » Tue Jul 25, 2006 10:07 pm

Here is my recipe. It turned out reaaly nice:

Amaretto 30% for 750ml (26oz)

75g dried apricots (13)
250ml water (to start)
250g white sugar
15ml pure almond extract
8ml pure vanilla extract
3.5g glycerine
3 drops red food color
1 drop blue food color
244g xx rum @ 79% (861g/L)

Bring apricots, sugar & water to a boil & cook over medium heat 30 minutes.
Strain over rum and almond extract in 750ml bottle. Add more water to apricots & cook another 10 minutes. Repeat until topped up.
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Rotgut
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Post by Rotgut » Tue Aug 29, 2006 9:40 am

i just tried the one that knucklehead posted ive never had amaretto but this takes very good

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Husker
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Post by Husker » Wed Aug 30, 2006 2:08 am

I just tried knuklehead's recipe (changed it to 1 1/4 C dark brown and 1/4 C refined sugar), but other than that, kept what he had.

This makes a VERY dark, sweet amaretto. Well enjoyed.

Does this drink get better with any aging, or just consume this fine stuff as it is?

Thanks, H.

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Post by wineo » Wed Jan 30, 2008 3:29 pm

Ive been making some too,and heres what I use for a 1/2 gallon.
4 cans of aprocots
1 cup of brown sugar
1 oz of almond extract
1/2 oz of vanilla
A quart of 140 proof double potstilled neutral hearts
Leave it for a month,or longer,and drain it through a coffee filter.
The color isnt the same,but its better then the commercial stuff by a mile.
I have also done this with peaches,and added a few oz of corn likker to it.
Theres just something about the taste of peaches and corn.

Liqueur Lover
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Post by Liqueur Lover » Mon Mar 24, 2008 8:49 pm

Just wanted to point something out... the recipe above is saying to add alcohol to a pot full of sugar syrup that has been cooling off from a boil for a mere 10 minutes..!? I'm going to go out on a limb and say that I think that that is not enough time for it to not still be quite hot, and we all know what happens if you add alcohol into a hot liquid.

I would wait until the syrup is room temp before adding the alcohol.

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Re: amaretto

Post by big worm » Thu Nov 13, 2008 8:09 am

changed to 1cup dbs 1/2 cup rs wife says its a go. shes pleased with you guy on the site :lol:
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shawnboy101
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Re: amaretto

Post by shawnboy101 » Wed Mar 25, 2009 8:42 am

I have tried the recipe posted by knuklehead. This was my first attempt at anything other than whiskey. It was a little light in color, but everyone loved it!!! Thanks for the great recipe. This early success has served to swell my head... :D

T-type
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Re: amaretto

Post by T-type » Wed Mar 25, 2009 6:19 pm

I love this recipe i use more brown sugar then white. color is right on when using dark brown sugar. and it beats store bought anyday with a nice neutral.

SuperDavid
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Re: amaretto

Post by SuperDavid » Fri Mar 27, 2009 7:29 am

I just made a batch...the knuklehead batch of amaretto and it's great!!!
I used dark brown sugar and I couldn't find almond extract so I used almond essence...not sure if it's the same...but I used the same quantity of essence and it tastes just fine!
I can see that this will be a popular one with the friends!

alkoholics
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Re: amaretto

Post by alkoholics » Thu May 07, 2009 7:31 am

i used the knucklehead recipe and say its fantastic, i did one change reversed the sugar so i added more brown than white and also used the dark brown sugar, my bros couldnt tell the difference from store bought and mine HAPPY HAPPY JOY JOY
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Neutral
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Re:

Post by Neutral » Sat May 16, 2009 9:57 pm

Liqueur Lover wrote:I'm going to go out on a limb and say that I think that that is not enough time for it to not still be quite hot, and we all know what happens if you add alcohol into a hot liquid.
Hi, please excuse my ignornace but what does happen when you add alcohol to a hot liquid?

Btw i have tried to search but was ignored as all words were too common
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SuperDavid
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Re: amaretto

Post by SuperDavid » Sat May 16, 2009 11:36 pm

if it's too hot the alcohol is going to boil out.
warm should be ok...I figure it helps infuse the ingredients/flavours with the alcohol.

Neutral
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Re: amaretto

Post by Neutral » Sun May 17, 2009 12:28 am

that was a much simpler answer than id expected. I was half expecting someone to come back and say the alcohol forms poisonous compunds. i dont think after the 10mins i waited the temp wouldnt even been nearly high enough to boil alcohol off.

Anyway all in all a great recipe big ups knucklehead :)
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schnell
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Re: amaretto

Post by schnell » Fri May 22, 2009 12:47 pm

I made a bottle two weeks ago that came out great!

I made about 2 cups of simple syrup (1:1 water:sugar) and while this was being prepared I soaked a can of apricots in high test spirits. Once the syrup cooled down, I mixed 1 tbl organic almond extract and 1 tsp vanilla with the decanted tinture of apricot and then mixed in the syrup. Then I topped up the bottle to 1 liter.

After a couple weeks the fruit sediment had settled out and left me a nice clear ammaretto.

Good with espresso for breakfast on the weekends.

dixiegurl
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Re: amaretto

Post by dixiegurl » Fri Oct 23, 2009 9:05 pm

With the knucklehead receipe...it says 2 cups of spirits...80 proof? or what's the percentage of alcohol. Should it be cut?
Thanks!

big worm
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Re: amaretto

Post by big worm » Wed Nov 04, 2009 6:53 pm

having made this one several times i can say i found that the vanila you use will make or break it. i use madagasgar vanila for my beverage needs i just find it to be better. watkins makes a good extract.
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Re: amaretto

Post by Cornbread » Thu Nov 05, 2009 5:47 am

I want to try the world famous Knucklehead recipe, but wanted to ask one question.........Should I use a thickening agent to make it a syrupy consistency likw sto-bought?
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Re: amaretto

Post by AquaVitae » Thu Nov 05, 2009 8:02 am

You shouldn't have to i made this recipe just last week except i used all brown sugar to give it a darker color and heavier taste, it turned very well, if you wanted to make it thicker just add more sugar but thatll make it sweeter as well,
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Re: amaretto

Post by Cornbread » Thu Nov 05, 2009 9:58 am

Thank you so much........
Moonshine ain't nothing but lots of love and goodness distilled into liquid. It will love you like a big woman wearing a straw hat

kiwistiller
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Re: amaretto

Post by kiwistiller » Thu Nov 05, 2009 11:07 pm

you can add glucose syrup to thicken without sweetening.
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Cornbread
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Re: amaretto

Post by Cornbread » Fri Nov 06, 2009 5:36 am

kiwistiller wrote:you can add glucose syrup to thicken without sweetening.

where do you purchase glucose syrup ..brew store? - grocery store? Thanks :?:
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kiwistiller
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Re: amaretto

Post by kiwistiller » Fri Nov 06, 2009 12:14 pm

either, for me. it's cheaper at the grocery store though.
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big worm
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Re: amaretto

Post by big worm » Fri Nov 06, 2009 5:59 pm

i use dark brown sugar and i go with the total amount of both sugars combined....only equal parts of each, its flawless stuff i just dont think you can ball this one up as long as you stay fairly close. use good vanilia
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mrjulius
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Re: amaretto

Post by mrjulius » Fri Aug 13, 2010 11:23 pm

Great simple recipe. I used 55%abv. Followed exactly Knuckleheads. I'm about to make a couple gallons of this stuff. Good party drink, anyone asks, just some amaretto I found ;-).

adanac58
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Re: amaretto

Post by adanac58 » Tue Feb 01, 2011 2:52 pm

this recipie turned out great , accept i used all dark brown sugar and since my local grocery store didnt have almond extract so i got 100grams of almonds smashed em and boiled the crap out of them , used that liquid . i just gotta shake it up everytime i take a drink cause the almond oils seperate from the water/alcohol mixture , oh yeah and i used grappa cause thats all i had but it still turned out good :)
brewhaus standard 5 gallon stainless steel pot still.

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