almond liqueurs , better known by the Italian name amaretto, are indigenous to Saronno, in Lombardy, and purportedly date back to the Renaissance. There are a number of brands that make up this nut-flavored cordial category, but the most famous one is Disaronno, which employs a recipe of herbs and fruits steeped in crushed apricot kernel oil—although amaretto is commonly thought of as almond-flavored, it is generally made from apricot kernels macerated in brandy and then sweetened; the error is understandable given that apricots and almonds are closely related members of the drupe family of stone fruits. Another brand, Lazzaroni, uses an infusion of Amaretti di Saronno cookies. The liqueur is most famously used in 1980s cocktails such as the Amaretto Sour, made with lemon juice and sweet and sour mix, as well as the Alabama Slammer, made with Southern Comfort, sloe gin, and orange juice, and the Godfather, where it is paired with scotch whisky. See Amaretto Sour. Beyond boozy libations, almond liqueurs spice up desserts like tiramisu and everyday cups of coffee.
See also cordials.
Food Network Canada Editors. “A Brief History of Amaretto.” foodnetwork.ca (accessed March 28, 2011).
By: Alia Akkam