amaretto
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Re: amaretto
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
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
Re: amaretto
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!
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
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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Advice- For newbies, by a newbie
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Re: amaretto
mix with cola and ice . best way to drink amaretto in my opinionWalkingWolf 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.
brewhaus standard 5 gallon stainless steel pot still.
Re: amaretto
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
Re: amaretto
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!
Thanks for the recipe!
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Re: amaretto
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
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
It's much easier to cut a bit off than weld a bit on...
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Re: amaretto
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?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!
Where has all the rum gone? . . .
Every new member should read this before doing anything else:
Every new member should read this before doing anything else:
Re: amaretto
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...
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...
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Re: amaretto
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!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...
Re: amaretto
Now you made me go and want another one Bushman... Mmmmm...
Excellent Liquer, and dead easy to make...
Excellent Liquer, and dead easy to make...
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Re: amaretto
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.
H.
H.
Hillbilly Rebel: Unless you are one of the people on this site who are legalling distilling, keep a low profile, don't tell, don't sell.
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Re: amaretto
I agree Husker. I don't normally drink that kinda stuff (straight whiskey on ice for me), but everyone loves a homemade amaretto.
Re: amaretto
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.
H, Mrs Sam loves your dash of Dr Peppers in it, with ice ofcourse.
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Re: amaretto
I'll have to try the Dr. Pepper, haven't done that one before!
Re: amaretto
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):
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...
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)
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...
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Re: amaretto
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?
what brand almond are people using?
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- Master of Distillation
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Re: amaretto
I am making some (have been waiting till I had some "vodka" /neutral spirit ready) with apricot kernels.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?
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
Re: amaretto
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 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?
Re: amaretto
Heres one of my posts on the previous page...Rargh wrote:I assume the sunflower oil will cause problems, i am guessing floating on top. Does anyone have any experience?
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...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...
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...
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Re: amaretto
Cheers Samohon
Let me know the brand you used.
Sounds good, will definitely get some of this on the go.
Let me know the brand you used.
Sounds good, will definitely get some of this on the go.
Re: amaretto
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?
I think it is already tasting better, but still a bit plasticy - do you air it, if so how?
Re: amaretto
Its Asda's own brand Rargh... Some oil will float to the top of the mix, just use my instructions to remove it...Rargh wrote:Cheers Samohon
Let me know the brand you used.
Hope it helps...
♦♦ Samohon ♦♦
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
Beginners should visit The New Distillers Reading Lounge and the Safety and Related Issues among others...
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Re: amaretto
I understand that the stuff I got from the almond grower was just whatever came out of the almonds when he cold pressed themRargh 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?
The Baker
Re: amaretto
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)
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)
Re: amaretto
Just made a batch and put a little on the rocks, for quality assurance purposes of course, pretty darn good and highly recommended...
Re: amaretto
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.
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.
Re: amaretto
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.
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
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:
Very Good just made a Quart.Used 40 proof in mine.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.