amaretto

Refined and tested recipes for all manner of distilled spirits.

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mark in wi
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Re: amaretto

Post by mark in wi » Fri Jan 25, 2013 8:45 am

Just a thanks to knuklehead for his post and to everyone else for their comments. I made this the other day using 50/50 dark brown and white sugar baised on what others have done. I have to say it is very good!! :clap: I even picked up some Dr. Peper to see how that combo tastes.
Thanks again
Mark

Misift
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Re: amaretto

Post by Misift » Sun Feb 03, 2013 7:52 am

What a terrific recipe! Just made my first batch, and it's a dead ringer for Disaronno....perfect color, and crystal clear.....

Thank you very much! One question.....is there a suggested aging period for Amaretto?

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Re: amaretto

Post by Harley Wolf » Sun Feb 03, 2013 9:56 pm

I let mine set overnite and enjoy the next day. :thumbup:

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Re: amaretto

Post by Prairiepiss » Sat Feb 09, 2013 3:52 pm

Just mixed up a batch. I too swapped the white sugar and the brown sugar measurements. I also went with a tablespoon instead of a teaspoon of vanilla extract. Also did 1/2 cup brandy and 1 1/2 cup of vodka. Gona let it read for a bit. Then mix a little with some Mt Dew a little later.
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mystakilla
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Re: amaretto

Post by mystakilla » Wed Jul 08, 2015 6:28 pm

I imagine the vodka in recipe should be 80 proof?

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john2674
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Re: amaretto

Post by john2674 » Wed Jul 08, 2015 8:15 pm

Yeah. 80 proof works just fine. me personally I add more Brown sugar than white and substitute a little corn syrup, about a quarter cup, to give it a little thickness.

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Stew8
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Re: amaretto

Post by Stew8 » Sat Nov 17, 2018 9:26 am

Thanks for recipe, SWMBO is delighted ! :thumbup:

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Re: amaretto

Post by OtisT » Sat Nov 17, 2018 10:41 am

Thanks for bumping this thread Stew. It sounds delicious. I think I will try this, but replace the brown with Panela.

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Re: amaretto

Post by notlaw » Fri Aug 16, 2019 10:45 am

OtisT wrote:
Sat Nov 17, 2018 10:41 am
Thanks for bumping this thread Stew. It sounds delicious. I think I will try this, but replace the brown with Panela.

Otis
Hi Otis, how did it turn out with the panela? I was reading the recipe and wondering about using jaggery, which is very similar.

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Wozza
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Re: amaretto

Post by Wozza » Fri Jul 03, 2020 11:35 pm

Just made this. Original recipe plus added some tinned apricot halves and some slivered almonds. Left for three days and bottled. There was a thin film floating on the top (plus a tiny amount of oil) so I filtered it. A very light brown colour. Maybe it needs some caramel colour to darken it. But absolutely delicious. Will definitely make some more.

Now waiting for some hazlenut extract to arrive so I can try a Frangelico.

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Wozza
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Re: amaretto

Post by Wozza » Fri Aug 21, 2020 6:37 pm

Made a second batch this week. Carefully measured out the apricots and the almonds and diluted some neutral and macerated for 4 days. Then filtered it to get it pretty clean. Then made up the sugar syrup to the right proportions and mixed it together. And then added exactly the right amount of...peppermint extract. Faaaark! I used the wrong damn bottle! Now I've got 4 bottles of peppermint liqueur. Not a big fan of anything peppermint. I'd bought it to make some hand sanitiser and the small bottle looks exactly the same as the one with the almond extract.

Hope I can find someone who likes it.

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Tummydoc
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Re: amaretto

Post by Tummydoc » Fri Aug 21, 2020 6:58 pm

You made mouthwash!

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Re: amaretto

Post by The Baker » Fri Aug 21, 2020 11:20 pm

Tummydoc wrote:
Fri Aug 21, 2020 6:58 pm
You made mouthwash!
Call it creme de menthe.

Geoff
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