amaretto

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Bushman
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Re: amaretto

Post by Bushman » Tue Feb 01, 2011 4:09 pm

I made two different one's I labelled "A" and "B" and did a side by side taste test with "B" getting all the votes. It is very similar to yours with slightly different proportions.

2 cups sugar
1 cup brown sugar
2 cups water
3 cups vodka
1/4 cup almond extract
1-1/2 Tbsp vanilla extract

Preparation
Bring the sugars and water to a boil in a saucepan until the sugar is dissolved
Remove from the heat and allow the mix to cool
Add vodka and extracts, stirring until well mixed

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Re: amaretto

Post by razbarb » Fri Feb 04, 2011 10:29 am

This amaretto recipe is from left field and was given to me without any measurements.
Collect "enough" pips from a fruit called a locut ( i have an Italian background and we call them "nespoli")
Dry them till they're "dry enough".
I had about 180 pips out on a table for a month, it's summer atmo.
I put them in the oven 120 C for 40 mins with 10 minute intervals.
The smell of the pips in the oven was amazing, just like the soft amaretti biscuits.
I was told to add it to some alcohol and put it away for 4 or 5 months.
I'm 2 weeks in to my first go at this and i used some 85% from my first distilling run, however the colour is green.
The smell is great however.
I apologise for this being so vague but that's how it goes getting recipes from older Italians!

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Re: amaretto

Post by WalkingWolf » Sat Feb 05, 2011 9:05 am

Mixed up a batch of this last night. Flipped the sugars around. Never tasted Amaretto before (to my knowledge) so didn't have a comparator. Mixed with some pineapple juice and it makes a very nice cocktail.

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Re: amaretto

Post by adanac58 » Mon Feb 07, 2011 9:44 am

WalkingWolf wrote:Mixed up a batch of this last night. Flipped the sugars around. Never tasted Amaretto before (to my knowledge) so didn't have a comparator. Mixed with some pineapple juice and it makes a very nice cocktail.
mix with cola and ice . best way to drink amaretto in my opinion :)
brewhaus standard 5 gallon stainless steel pot still.

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Re: amaretto

Post by cobology » Thu Feb 24, 2011 1:06 pm

Hi all just made some of this tonight just wondering is it meant to be cloudy? will it clear after a while or is it down to something i'v done, followed recipe but swapped sugar amounts round as have some others ie. more brown than white :ewink:

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Re: amaretto

Post by duracell » Thu May 12, 2011 7:57 pm

Here's mine; turned out awesome. I made a couple of alterations to the recipe. I have the real stuff so I was able to taste them side by side. 2 cups of vodka wasn't enough; to match the taste of Disaronno I needed 2.5 cups of 40% abv. Also, I made caramel color with 1 cup of sugar in a pan, cooked on medium high till it was smoking pretty good and a deep red color; then I added 1/2 cup of water carefully to thin it out a bit. I added about 6 teaspoons of this to the final product to match the color.

Thanks for the recipe!
Attachments
amaretto-1.jpg

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Re: amaretto

Post by whiskymonster » Sun Jun 05, 2011 1:27 pm

made a small trial of this the other day.

less than a success, as the almond extract i bought turned out to be bloody sunflower oil based, not alcohol based as most others are!

damnit.

back on the horse.

put a whole vanilla bean and a good couple tablespoons of ground almonds into a a pint of shine and left it to infuse for a couple of days.

handful of dried apricots, and roughly equal parts light brown sugar, and some molasses sugar i found in the cupboard.

made a half gallon, just stirred it all together in the pot once it had cooled, and strained through a clean tea towel.

the result is still a bit cloudy, but a couple weeks should sort that out.

if, of course it lasts that long. the mrs is eating the apricots over ice cream, and drinking the still cloudy amaretto in her coffee.

judging from the grin, i think it's a success!

cheers guys!
j
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Re: amaretto

Post by frozenthunderbolt » Sun Jun 05, 2011 6:24 pm

razbarb wrote:This amaretto recipe is from left field and was given to me without any measurements.
Collect "enough" pips from a fruit called a locut ( i have an Italian background and we call them "nespoli")
Dry them till they're "dry enough".
I had about 180 pips out on a table for a month, it's summer atmo.
I put them in the oven 120 C for 40 mins with 10 minute intervals.
The smell of the pips in the oven was amazing, just like the soft amaretti biscuits.
I was told to add it to some alcohol and put it away for 4 or 5 months.
I'm 2 weeks in to my first go at this and i used some 85% from my first distilling run, however the colour is green.
The smell is great however.
I apologise for this being so vague but that's how it goes getting recipes from older Italians!
You wouldn't mean a loquat would you? a yellow fruit that grows in bunches and has 3-5 of the brown skinned seeds inside?
Where has all the rum gone? . . .

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Re: amaretto

Post by Samohon » Sun Jul 31, 2011 3:24 am

Made a gallon using knuklehead's recipe along with a gallon of Taters Kahlua...

The only thing that bothered me was the oil from the almond extract sitting on the top, so I got rid of it.

Used heavy brown absorbent paper and touched it to the beads of oil floating on the top, soaked them up real good...

Nice recipe, the wife says it tastes like the real think... Another liquer that won't last long... :thumbup:
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Re: amaretto

Post by Bushman » Sun Jul 31, 2011 5:27 am

Samohon wrote:Made a gallon using knuklehead's recipe along with a gallon of Taters Kahlua...

The only thing that bothered me was the oil from the almond extract sitting on the top, so I got rid of it.

Used heavy brown absorbent paper and touched it to the beads of oil floating on the top, soaked them up real good...

Nice recipe, the wife says it tastes like the real think... Another liquer that won't last long... :thumbup:
I have to hide it from my wife, goes great in coffee early in the morning when you just put your line in the water waiting for that first strike fishing!

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Re: amaretto

Post by Samohon » Sun Jul 31, 2011 8:35 am

Now you made me go and want another one Bushman... Mmmmm... :thumbup:

Excellent Liquer, and dead easy to make... :thumbup: :thumbup: :thumbup:
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Re: amaretto

Post by Husker » Sun Jul 31, 2011 7:51 pm

knucklehead's recipe, and DrPepper (about 1 to 3), is one of the BEST flavored mixes I know of. I would recommend it to ANYONE. It certainly will drop a lot of panties, if that is what you want to have happen, lol.

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Re: amaretto

Post by staggerlee » Sun Jul 31, 2011 8:22 pm

I agree Husker. I don't normally drink that kinda stuff (straight whiskey on ice for me), but everyone loves a homemade amaretto.

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Re: amaretto

Post by Samohon » Wed Aug 03, 2011 3:48 pm

Gonna rack-up a couple of gallons tomorrow boy's, this stuff just keeps getting better with age, The problem is, we just cannot leave it alone. Damn nice...

H, Mrs Sam loves your dash of Dr Peppers in it, with ice ofcourse. :thumbup:
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Re: amaretto

Post by Bushman » Wed Aug 03, 2011 4:22 pm

I'll have to try the Dr. Pepper, haven't done that one before!

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Re: amaretto

Post by Samohon » Mon Aug 08, 2011 7:10 am

Made just over a gallon (5L): Changed the recipe just a smidgen to accommodate the quantities...
The cup I use is 200g in weight or 200ml in volume...

Heres the quantities I used to get just over 1 Gal (5L):
  • 1.2L Boiling water
  • 1Kg Brown Sugar
  • 250g White refined Sugar
  • 250g Unrefined Molasses Sugar
  • 3.2L of 50% abv Neutral
  • 8 Tablespoons Almond Extract
  • 2 Tablespoons Vanilla Extract
  • 1 Tablespoon Glycerine (for a little body)
Heat the sugar and water to just below boiling point.
Allow to cool to body temperature.
Add the vodka, extracts and glycerine and store together in a 5L Demijohn...

This recipe just keeps getting better and better... :thumbup:
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fields
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Re: amaretto

Post by fields » Tue Aug 09, 2011 4:34 pm

I made this last night using the recipe on the first post using Queen Almond Essence, I was not happy with the result, it tasted right but had a plasticy aftertaste, I'm sure its the essence as have used everything else in other recipes and not tasted it,

what brand almond are people using?

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Re: amaretto

Post by The Baker » Tue Aug 09, 2011 10:32 pm

fields wrote:I made this last night using the recipe on the first post using Queen Almond Essence, I was not happy with the result, it tasted right but had a plasticy aftertaste, I'm sure its the essence as have used everything else in other recipes and not tasted it,

what brand almond are people using?
I am making some (have been waiting till I had some "vodka" /neutral spirit ready) with apricot kernels.
That is what the commercial makers use, not almonds.
Haven't got the recipe to hand right now but can look it up.

BTW was the essence labelled 'natural'? Queen have quite a few natural essences now.
Also, I got some cold pressed almond essence from an almond farm a couple of hours away, at a local market.
The Baker

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Re: amaretto

Post by Rargh » Thu Aug 11, 2011 4:06 am

Hiya
I am interested in making some of this.
I was looking into the almond essences in the UK and all the ones i found the ingredients were sunflower oil + almond extract example of a brand here http://www.britishsupermarketworldwide. ... 34041.html. Our almond flavoring ingredients are ethanol + flavoring.

I assume the sunflower oil will cause problems, i am guessing floating on top. Does anyone have any experience?

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Re: amaretto

Post by Samohon » Thu Aug 11, 2011 5:52 am

Rargh wrote:I assume the sunflower oil will cause problems, i am guessing floating on top. Does anyone have any experience?
Heres one of my posts on the previous page...
Samohon wrote:Made a gallon using knuklehead's recipe along with a gallon of Taters Kahlua...

The only thing that bothered me was the oil from the almond extract sitting on the top, so I got rid of it.

Used heavy brown absorbent paper and touched it to the beads of oil floating on the top, soaked them up real good...

Nice recipe, the wife says it tastes like the real think... Another liquer that won't last long... :thumbup:
I'll have a look for the manufacturers name of the Almond Essence when I get home, and post it up, work an all that... :tired:
I got it from Asda (Home Baking Section)...

This recipe is a must try. After a few days in the bottle, if you can keep it there, it takes on a whole new degree of excellence...

Hope it helps... :thumbup:
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Re: amaretto

Post by Rargh » Thu Aug 11, 2011 6:32 am

Cheers Samohon

Let me know the brand you used.

Sounds good, will definitely get some of this on the go.

fields
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Re: amaretto

Post by fields » Thu Aug 11, 2011 2:48 pm

Thanks for the extra info - i dont think that the one i used was oil based but who would know :)

I think it is already tasting better, but still a bit plasticy - do you air it, if so how?

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Re: amaretto

Post by Samohon » Thu Aug 11, 2011 4:25 pm

Rargh wrote:Cheers Samohon

Let me know the brand you used.
Its Asda's own brand Rargh... Some oil will float to the top of the mix, just use my instructions to remove it...

Hope it helps... :thumbup:
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Re: amaretto

Post by The Baker » Thu Aug 11, 2011 10:26 pm

Rargh wrote:Hiya
I am interested in making some of this.
I was looking into the almond essences in the UK and all the ones i found the ingredients were sunflower oil + almond extract example of a brand here http://www.britishsupermarketworldwide. ... 34041.html. Our almond flavoring ingredients are ethanol + flavoring.

I assume the sunflower oil will cause problems, i am guessing floating on top. Does anyone have any experience?
I understand that the stuff I got from the almond grower was just whatever came out of the almonds when he cold pressed them
The Baker

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Re: amaretto

Post by Rargh » Thu Aug 11, 2011 11:35 pm

Thanks Samohon, will get some on this weekend.

The Baker - pure extract would be just that. But commercially it would be very expensive hence they dilute with something else to fool one into thinking they are buying more than one actually is (or at least in the UK)

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Re: amaretto

Post by Dutch41 » Wed Jan 18, 2012 1:56 pm

Just made a batch and put a little on the rocks, for quality assurance purposes of course, pretty darn good and highly recommended...

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Re: amaretto

Post by Bushman » Wed Jan 18, 2012 2:42 pm

Amaretto is also good in making Duck Farts!
1 part Irish Cream
1 part amaretto
1 part whiskey

Put in freezer for several hours and drink like a dessert.

PS there is also a recipe for making your own Irish Cream.

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Re: amaretto

Post by eviljesus » Fri Aug 03, 2012 4:56 am

Made this recipe a while ago but forgot to comment.

Thought it was excellent. I made it no where near dark enough and used a bit too much Almond essence for my liking but it was a hit with my usual drinking crowd.

Cant wait to whip up another batch in the next few weeks.

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Re: amaretto

Post by natureboy68 » Thu Dec 27, 2012 9:02 pm

How soon after making this is it ready? Does it need to age for flavors to marry? Or put on ice as soon as its mixed??

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Re:

Post by Michael-52 » Thu Jan 10, 2013 4:21 am

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.
:clap: Very Good just made a Quart.Used 40 proof in mine.

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