Homemade amaretto. Amaretto at home Amaretto with cherry pits

Italians know a lot about good and strong spirits. When in the 90s of the last century, the world opened up to the former Soviet man, he was amazed by the abundance of beautiful things about which he had no idea before.

In particular, the Russians got acquainted with the divine drink - Italian liqueur Amaretto, the unique taste of which conquered even convinced teetotalers. But one could afford a glass of Amaretto di Saronno only on major holidays: the prices for a luxurious drink were appropriate, and besides, it rarely appeared on sale.

What way did our resourceful compatriots come up with? That's right, they learned how to cook the Italian liqueur "Amaretto" at home on alcohol (either on vodka or moonshine). Let's try it too!

In order to make an almost real "DiSaronno", you do not need to spend a lot of time in the kitchen, boiling handfuls of mysterious herbs in a vat and whispering spells. Amaretto liqueur at home is prepared from the following ingredients:

roasted almonds;
apricot kernels;
vodka (moonshine);
sugar;
spices.

The most difficult part of all recipes for making Amaretto from home is the process of extracting kernels from apricot kernels. It is necessary to split the bones with a hammer, which requires some patience and dexterity.

So, let's start cooking "Amaretto" at home. We take:

vodka (or moonshine or alcohol diluted to 400) - 0.5 l;
apricot kernels (50 g);
almonds (50 g nuts);
brown or white sugar (one and a half cups);
several cloves;
a few cinnamon sticks;
3-4 black peppercorns;
vanilla sugar (a couple of teaspoons);
instant coffee (to fit on the tip of a knife).

You will also need water - “by eye”: it will need to be added to sugar to make syrup, as well as to clean the almonds.

Stage one of preparing homemade "DiSaronno": pour the almonds into a saucepan, pour water (boiling water) and wait half an hour. Then we clean. Next, put the nuts in a pan and fry until they acquire a golden hue. When there is a minute or two left before the end of the frying process, add cloves and peppercorns.

Next steps: put the nuts with spices in a container (a bottle from under is suitable). We also pour apricot kernels there.

Now mix sugar with water and heat. You should get a brown mass - sugar syrup. Mix vanilla sugar with syrup. Add another half a glass of water and pour the syrup into the bottle, where the nuts and apricot kernels are already located. We put a clove in there.

After the mixture reaches room temperature, pour it (moonshine). For a month we remove the future home in a dark place. Shake once every 2 days.

These are the composition and method of preparation of "DiSaronno", the taste of which almost does not differ from that produced in sunny Italy. By the way, do you know where the name “DiSaronno” comes from? This is the name of the city in which the industrial production of a wonderful strong drink was first started.

Note: do not store "Amaretto" made according to this recipe for more than 1 year: its taste deteriorates.

Original variations of "Amaretto"

A Russian person is not interested in preparing even the most delicious liquor according to the same recipe every time. We are looking for ways to diversify the composition (and reduce the cost of preparation), using the ingredients that can be easily found with us. Did you know that Amaretto liqueur can be "brewed" from bird cherry?

From bird cherry

How to make a drink that resembles the famous Italian Amaretto, but at the same time does not contain any apricot kernels or almonds?

The bird cherry makes more of a tincture, but you can safely offer it to friends during joint gatherings: let them try and say which drink resembles the treat they offered. We mix:

3 tablespoons of bird cherry;
half a liter of moonshine (or vodka).

We insist, having previously closed the lid tightly, for 30 days in a dark place. After the specified period, we filter the liquor. You can drink it!

But be careful: if you overexpose the drink or take a lot of berries, you can get food poisoning: bird cherry contains a toxic substance - benzoic aldehyde.

From cherry pits

And how to make Amaretto on cherry pits? We prepare:

cherry pits (100 g);
a liter of vodka;
vanilla sachet.

Plus, we cook sugar syrup from water and granulated sugar to make 400 g. We crush the kernels of the seeds, pour them into a glass bottle and pour vodka. 2 hours the infusion is aged. Then add sugar syrup to it.

Add the contents of the vanillin sachet. We cork the mixture, wait 10 days, filter. We bottle it and insist for a couple more weeks.

Is it good for everyone to use homemade Amaretto?

Real liquor, if drunk in moderation, has a positive effect on health:

reduces the likelihood of cholesterol plaques;
promotes an increase in hemoglobin;
relieves symptoms of hypertension.

Perhaps you will have a question: does the fact that Amaretto contains apricot seeds “outweigh” all the benefits - because they contain hydrocyanic acid? We hasten to reassure: there will be no harm. After all, industrial "Amaretto" is prepared from already "neutralized" seeds, keeping them for a long time in grape syrup, which neutralizes the acid.

A homemade drink with apricot kernels is also not harmful, since its shelf life does not exceed a year. During this time, the acid simply does not have time to go into the drink.

Of course, one should be aware of the potential harm of "Amaretto" in any variation of its manufacture to everyone who has:

kidney and liver diseases;
diseases of the gastrointestinal tract;
prone to allergies.

But these warnings can be applied to anyone.

What do they drink Amaretto with?

So, you have decorated the festive table with your own made liquor. And what do they drink it with? As an appetizer, offer your guests:

fresh fruits;
dried fruits;
bitter or milk chocolate;
candies;
pastries or cake;

They make great cocktails with liqueur. It is drunk from glasses filled to half:

ice cubes;
orange juice;
cherry juice;
coca cola.

There is also such a way to try a delicious drink: add a couple of spoons to black tea, hot chocolate or coffee. The usual drink will acquire new interesting notes.

Have you had experience in making Amaretto at home in your practice? Perhaps you know the secrets to make the drink indistinguishable from the Italian original? Open them to us!

Prices in stores for high-quality alcohol are growing by leaps and bounds, but meanwhile, sometimes you want to arrange a holiday for yourself and your friends. Prepare your own almost Italian liquor according to our recipes or yours. Let it take pride of place on the festive table. Good luck with your experiments - and share the recipes!

Amaretto at home is an alternative to a foreign product. It became popular in Russia in the 90s. It was then that square bottles with a drink appeared on store shelves. Almost immediately, the liquor conquered not only gourmets, but also those who were indifferent to alcohol.

A foreign drink with an exquisite bitter taste and a rich history was quite expensive. That is why resourceful people decided not to spend money on buying elite alcohol and learned how to cook it at home on their own. Vodka or moonshine, diluted to 40-45%, became the alcoholic basis of the amazing drink recipe.

Recipes for homemade Amaretto on moonshine

The first recipe for making Amaretto dates back to 1525. Its authors were Italian monks. The birthplace of the drink is the Italian province of Saronno.

The word "Amaretto" comes from the Italian "Amaro", which translates as "bitter". The famous taste of the drink was due to the bones of wild almonds, which is dominated by hydrocyanic acid,

and kernels of zherdela - a wild-growing apricot. These two ingredients are the central components of alcohol.

Homemade amaretto does not require bitter almonds. It is enough to have ordinary almonds on hand.

Apricot kernels are an equally important component of liquor. In some cases, it is allowed to use them even without almonds. A whole bouquet of spices, including mint, licorice, vanilla, cinnamon, cloves and other aromatic spices, gives a special peculiar aroma.

Hydrocyanic acid is found in small amounts in almonds, as well as in apricot kernels. However, the product is guaranteed not dangerous to the body if stored for no more than 1 year.

Homemade Amaretto strength varies from 21 to 28 rpm.

All components of overseas alcohol are quite affordable. Almonds and spices can be found in any supermarket. Apricot kernels can also be found on sale. Sometimes they are harvested from homemade apricots. The bones must be removed from the pulp, dried and smashed with a hammer to free the nucleoli.

The taste of the original drink is similar to sweet marzipan - flour sweetness with nuts.

Classic Amaretto Recipe

This version of the Amaretto recipe at home is as close as possible to the original, despite the fact that the manufacturer of the most popular drink of this brand, Disaronno Originale, has been keeping the ingredient composition of its products a secret for 5 hundred years. Information about the components was collected by fans of the liquor on the official website of the manufacturer, some components were determined by taste.

Vodka or high-quality moonshine 40% is taken as the alcohol basis of the Amaretto homemade recipe.

Homemade alcohol must go through several stages of purification and filtration so that it does not contain fusel oils and an unpleasant odor.

The recipe requires care in calculating the proportions of products. With an increase in the amount of alcohol, it is necessary to proportionally increase the amount of syrups of the two types.

Sugar syrup for the Amaretto recipe from moonshine is calculated by the formula (weight of sugar + weight of water) * boiling coefficient (0.81). According to this recipe, (370 + 370) * 0.81 \u003d 599 g of syrup is obtained. Caramel syrup is calculated using a similar formula, only the sum of the masses of the components is multiplied by 0.73. For a given amount of products, (350 + 150) * 0.73 \u003d 365 g is obtained.

Compound:

1.65 liters of moonshine 40%;
0.4 l cognac;
80 g of peeled raw almonds;
80 g of apricot kernels;
100 g of apricot pulp;
100 g dried apricots;
100 g pitted cherries;
70 g anise;
4 black peppercorns;
6 art. l. fennel seeds;
4 tsp mint leaves;
0.1 l of water;
4 cloves;
0.5–1 cm cinnamon sticks;
2 peas of allspice;
5 g vanillin.

For sugar syrup:

0.37 kg of sugar;
0.37 l of water.

0.35 kg of sugar;
0.15 l of water.

Preparation of components:

For a more saturated color of the drink, it is permissible to replace ordinary granulated sugar with cane.
Instead of apricot pulp, you can take peaches. It won't affect the taste.
Apricot/Peach and Cherry need to be pitted.
Fresh mint leaves, peach / apricot and dried apricots must be finely chopped.
Cherries should be cut in half.
Chop about 1 cm cinnamon sticks very finely.

The recipe for Amaretto on moonshine at home uses anise. It is not recommended to use star anise instead of this spice.

Preparing a drink:

Pour 100 ml of water chopped dried apricots. Leave to swell for 3 hours.
Put chopped apricots, cherries, mint, swollen dried apricots into a container for making an infusion. Pour a part of the moonshine (750 ml) and all the cognac.
Anise, allspice and black pepper, fennel, cloves, cinnamon, crush in a mortar and attach to the fruit.
Add apricot kernels, almonds, vanilla. Close the container tightly and put the mixture away for a month.
Shake the container with infusion daily.
After 14 days, with a wooden spoon or spatula, thoroughly crush all the fruits from the infusion.
5 days before the end of the infusion period, do not shake or touch the mixture. This is necessary for the sediment to fall out.
Pour the aromatic tincture through a cotton-gauze filter.
Now you need to boil the sugar syrup. Mix sugar and water in the same amount. Heat over medium heat until boiling and complete dissolution of sugar grains. The white foam needs to be removed.
Remove the prepared syrup from the stove and cool.
Next, caramel syrup is prepared. Pour 0.35 kg of granulated sugar into a pan, add 50 ml of water.
Heat the mixture over low heat until the sugar is completely dissolved.
Stir the syrup with a wooden spatula until a homogeneous thick mass with a caramel smell is obtained.
Add the rest of the water (100 ml) and mix thoroughly.
After squeezing the finished tincture, you should get about 0.9–1 l.
To make Amaretto tincture at home, the following ratio of tincture, moonshine, sugar and caramel syrup is used: 3:3:2:1. For a given amount of products, you need 0.9 liters of tincture, 0.9 liters of moonshine 40%, 0.6 liters of sugar and 0.3 liters of caramel syrup.
Mix the components in parts, adjusting to personal preferences for sweetness and strength.
After mixing, it is recommended to leave the liquor for 5-7 days to “combine” the tastes.
The settled drink is filtered again and bottled.

Simplified Recipe

There is another simpler option for making Amaretto at home from moonshine. This option is not that hard.

Compound:

500 ml of moonshine diluted to 40% or vodka;
50 g of apricot kernels;
50 g almonds;
150–200 ml of boiling water;
a pinch of vanillin;
3 g of high-quality instant coffee;
2 cloves;
a pinch of cinnamon;
3 peas of allspice;

For the caramelized syrup:

0.15 l of water;
0.35 kg of sugar.

Preparing a drink:

Put the almonds in a bowl and pour boiling water over them. Hold for 2-3 minutes. Remove skin.
Put the almond nuts in a dry frying pan and fry until golden brown. 5 minutes after the start of the heat treatment, add peppercorns and clove buds.
In a separate pan, mix 50 g of water and 350 sugar. Dissolve sugar at the lowest temperature until caramelized. Pour another 100 g of water and mix thoroughly.
Send apricot pits, roasted almonds, peppers and cloves to the prepared container. Add vanilla and cinnamon. Pour in the cold syrup.
Allow the contents to cool. Then pour coffee and pour moonshine.
Mix the products thoroughly, cover tightly and put away for 4 weeks in an unlit place. Shake the container with tincture every few days.
After a month, pour the infusion through a gauze filter. Pour into bottles.

A simplified recipe for Amaretto liqueur at home provides for the exact timing of infusion. The maximum exposure of products in alcohol is not less than 4 and not more than 6 weeks. Overaged liquor is not suitable for consumption.

How to drink homemade Amaretto liqueur

Amaretto made from moonshine at home is served with desserts. An excellent combination with liquor will be cakes or pastries, fresh fruits or dried fruits, ice cream, sweets, chocolate. From unsweetened snacks, cheese slices are suitable.

It is customary to serve Amaretto in small glasses with a volume of about 50 ml. You can supplement the drink with cola, cherry or orange juice, a few pieces of ice. In this case, alcohol with additives is poured into wide, low glasses, filling them with drinks up to half.

In order for Amaretto to sparkle with a new taste, it is added in a small amount to hot black tea or coffee.

Making Amaretto, as you can see from the recipes, is not difficult. All components are available, and the technology is not much different from making other liqueurs with your own hands. The homemade drink is not inferior to the industrial colleague either in taste or in aroma.

Liquor in small quantities is good for the body. Especially with hypertension and low hemoglobin.

List of ingredients

To recreate an amaretto adapted to domestic conditions, you will need:

vodka or moonshine, diluted to 40-50 ° - 1.65 liters;
cognac - 400 ml;
apricot kernels - 80 grams;
peeled almonds (not fried) - 80 grams;
anise - 70 grams;
fennel seeds - 30 grams (6 tablespoons);
fresh cherries (pitted) - 100 grams (half a glass);
peach / apricot (pitted) - 100 grams (half a glass);
dried apricots - 100 grams (half a glass);
mint leaves - 25 grams (4 teaspoons);
black pepper - 4 peas;
cloves - 4 stars;
allspice - 2 peas;
water - 250 ml;
cinnamon (sticks) - 1 gram;
vanillin - on the tip of a knife.

For the caramelized syrup:

water - 150 ml;
granulated sugar - 350 grams.

For sugar syrup:

water - 370 ml;
granulated sugar - 370 grams.

Preparation of ingredients

Vodka can be completely replaced with moonshine. It must be double distilled. Star anise cannot be replaced. Despite their similarities. A brighter anise flavor is required here. The flavors of the future liquor will depend on the freshness and aroma of the feedstock. Instead of simple sugar, you can take cane sugar. This will make the color more saturated. Apricot and peach are interchangeable in this recipe. Use what is available to you.

Some ingredients will require pre-preparation. Remove the pits from cherries, apricots or peaches. We chop the pulp of apricot or peach, as well as dried apricots and mint leaves. Cut cherries in half. To measure the cinnamon, cut off 1 cm from the cinnamon stick and chop it as finely as possible.

Preparation of fruit-spicy extract

Chopped dried apricots should be soaked in water. To do this, fill it with 100-150 ml of water and leave for 2-3 hours.
While dried apricots swell, you need to grind spices and nuts. All the components listed in the recipe, except for seeds, fruits, vanillin and sugar, are ground using a coffee grinder or a mortar and pestle.
In a glass container for infusion, we put soaked dried apricots, apricot kernels, pulp of apricots (peaches) and cherries, chopped mint and young nuts and spices.
In a jar with the resulting “compote mixture”, add all the prepared cognac and half of the vodka or moonshine (750 ml).
We insist fruits and spices on an alcohol basis from moonshine and cognac for 1 month. Shake the jar once a day.
After 2 weeks, crush the pieces of fruit in a jar with a wooden spoon or crush.
Throughout the next week, we continue to shake the drink daily. And in the last week we let the sediment settle and settle.
It remains only to drain the tincture from the sediment and strain through a cotton-gauze filter. We got a very fragrant and fragrant squeeze of oils from 13 components.

Making sugar syrup

To prepare simple sugar syrup, take equal parts warm water and sugar.
Pour sugar into boiling water, wait for it to dissolve completely and boil for 5-10 minutes. At the same time, constantly stir the syrup and remove the emerging foam.
Cool the finished syrup.
In case of recalculating the recipe for a different amount of ingredients, remember the formula for simple sugar syrup. If we take 1 kg of sugar and 1 liter of water, we get 1.62 ml of sugar syrup. Using the method of simple calculations, we introduce the coefficient of boiling of the product - 0.81. Example from our recipe: (370 + 370) * 0.81 = 599.4 grams of finished syrup.

Making caramel syrup

To prepare caramel syrup, pour 350 grams of sugar into a pan with a non-stick coating. Add 50 ml of water to it. We heat the mixture over low heat until the sugar is completely dissolved.
Stir constantly until the mixture thickens, turns brown and has a caramel flavor.
Add another 100 ml of water, vanilla and stir until smooth.
Now the caramel syrup formula. For a syrup with a sweetness of 70%, the boiling coefficient is 0.73. An example from our recipe: (350 + 150) * 0.73 = 365 grams of finished syrup.

Blending liquor

Measure how much tincture you have after straining. This information will be required to mix all the ingredients. Depending on how hard you squeeze the fruit pulp, the tincture should come out 900-1000 ml.
The components of the future amaretto recipe are mixed according to the following formula: 3 parts of tincture, 3 parts of vodka (moonshine), 2 parts of sugar syrup, 1 part of caramel syrup. Accordingly, in our case, you need to take: 900 ml of tincture, 900 ml of vodka (moonshine), 600 ml of ordinary sugar syrup and 300 ml of caramel. It is better to mix the ingredients in parts to adjust the liquor to your taste. Be especially careful with sweet syrups.
The assembled liquor is best kept for 4-5 days. The components must "marry" - exchange tastes.
After settling, the liquor is drained from the sediment and filtered through several layers of gauze.

How to store amaretto liqueur

The shelf life of industrial amaretto does not exceed 2 years. For homemade liquor, it is slightly lower, from 1 to 2 years. The reason is that in domestic conditions it is difficult to carry out a tight, hermetic blockage of the vessel. The absence of contact with air is the most important criterion for preservation. An open bottle is not recommended to be stored for more than 1 month.

The next factors that affect the shelf life of liquor are light and temperature. Light is easy. Natural light, and even more so direct sunlight, does not tolerate any alcohol. Therefore, only a dark room.

Finding the right temperature is not easy. The common advice about storing amaretto liqueur in the refrigerator is not a good idea. The sugar contained in liqueurs, in the event of a temperature difference, tends to form crystals and precipitate. It is impossible to revive such a drink. Its taste and sweetness are lost.

Summarize. Amaretto is stored in a tightly closed bottle in a dark, cool room with a constant temperature of 12-18 ° C above zero.

Sunny Italy has become the birthplace of many talented people and has given the world recipes of Italian cuisine. This country is loved by both Italians and tourists who have visited the country and felt its flavor. The taste of Italy is felt in the dessert liqueur Amaretto.

Spicy notes and bitterness are felt in it, the drink has sweetness and alcohol strength (21-28 °).

Amaretto is recognizable by its spicy-almond aroma. Its tastes and aromas are balanced, and cocktails and pastries with liquor acquire a harmonious taste.

The drink is drunk in small sips, enjoying the revealing tastes, added to coffee and tea. Fruit, ice cream, chocolate, nuts are served with liquor.

Amaretto Recipes

You can also prepare a delicious drink related to Italy and associated with this colorful country at home. Depending on the recipe, you will need apricot pits or cherry pits, spicy plants and their seeds, and vodka for strength.

Amaretto with apricot kernels according to the classic recipe

Kernels of apricot kernels are rarely found on sale, they will have to be removed from a mature fruit by breaking the stone.

But the apricot pit is an important component, without it the liquor will not get a harmonious aroma and rich taste, like the original one, made by the manufacturer in industrial quantities.

To prepare Italian Amaretto according to the classic recipe, you need the following ingredients:

vodka (0.5 l);
apricot kernels (50 gr);
almond nuts (50 gr);
a pinch of cinnamon;
instant coffee (3 gr);
cloves (2 buds);
allspice (3-4 peas);
loose sugar (350 gr);
vanilla sugar (2 teaspoons);
water (150 ml).

How to cook:

There are tips on the internet for using the extractor basket to infuse liquor and strain with a high level of purity.

In pursuit of the transparency of the drink, one should not lose sight of the ability of the container material to enter into reactions and, before using the extractor, one should carefully read the manufacturer's instructions.

Now the strained drink can be tasted and served with pleasure. Of course, to store the rich taste of Amaretto, you need to choose a beautiful bottle. Without loss of taste properties, liquor can be stored in the refrigerator for up to 2 years.

Amaretto di Saronno with apricot kernels

Amaretto with a recognizable bitter marzipan taste comes from the Italian Saronno. The packaging of the drink has a beautiful story - it was created by glaziers Fr. Murano, giving the bottle a square shape for its quick, even by touch, search. Liquor also has a legend with historical roots.

Bernardino Luini, a student of Leonardo da Vinci, was looking for a girl with whom to draw Madonna. And I didn't find it. In the hostess of the hotel in Saronno, Bernardino Luini found both his love and the prototype for the Virgin, who he later depicted on the church wall in Saronno (1525). This painting is so perfect that for a long time the authorship was attributed to Leonardo da Vinci himself.

The owner of the hotel in Saronno, according to some sources, invented a liquor for her beloved, according to others, she treated the recipes of the local monastery to a drink. And such a liquor with an old recipe and a beautiful legend can be prepared at home.

To prepare Amaretto di Saronno at home, you will need the following ingredients in quantity:

vodka (0.75 l);
high quality cognac (0.2 l);
apricot kernels (100 ml or ¼ cup);
unroasted (raw) almonds (100 ml or ¼ cup)
anise (100 ml or ¼ cup);
fennel seeds (3 tablespoons);
pitted cherry berries (100 ml or ¼ cup)
apricot or peach (finely chopped, 100 ml or ¼ cup)
dried apricots (100 ml or ¼ cup);
mint leaves (2 teaspoons of minced plant);
cinnamon (chopped half a centimeter sticks);
vanillin (a pinch);
cloves (2 buds);
allspice (1 pea);
black pepper (2 peas);
water (100 ml);
for caramelized syrup: sugar (150 g), water (50 ml);
for regular sweet syrup: ¾ cup of sugar and boiled water.

Sequencing:

Amaretto with cherry pits

The taste of this liqueur differs from the classic one with a characteristic aftertaste of almonds. The original drink on cherry stones is even packaged in other containers - oval-shaped bottles. Despite the rather simple composition, cherry pit liqueur turns out to be balanced and tasty.

Here are the ingredients you need to make homemade Amaretto from cherry pits:

vodka (1 l);
cherry pits (100 gr);
vanillin (2 gr).
sweet syrup (400 ml);

To give the drink a characteristic brown tone, you need to caramelize a few tablespoons of sugar - pour granulated sugar into a pan with a metal coating and, heating and stirring, bring the process to caramelization. The resulting brown substance is added to the sugar syrup.

We grind the prepared bones, but we do not crush them finely, but so that the shell is only broken, and placed in a glass vessel. Add vodka and insist 2-3 hours.

Then add a mixture of syrups, vanillin to the vessel. We insist the combined ingredients for 7-10 days in a cool place protected from light. Then we filter, filter and pour into glass bottles. Store in refrigerator or cellar.

Italian Amaretto is easy to make at home. This applies to the process itself, and the collection of the right ingredients. Difficulty can arise only in the acquisition of cherry and apricot seeds. If you prepare liquor, like all preparations for the winter, during the ripening of fruits and berries, then there will be no difficulties with the bones. Is it difficult to get a bone from a fruit and crush it?

As a reward for diligence, you will receive a dessert liqueur with an exquisite taste.

In the classic recipe for Amaretto liqueur, only food alcohol with a strength of 90-96% is used. However, at home, vodka is most often used. If you have good pure alcohol, take it - its amount should be half that of vodka.

Liqueur "Amaretto" at home is not at all difficult to prepare. You just need to follow the correct sequence of actions.

Let's start with the preparation of the dye. For tinting, you will need to prepare “caramel” - pour three tablespoons of sugar into a pan or other metal dish and fry until brown.

When the brown sugar begins to melt, it will need to be quickly poured into the syrup and mixed very well. If the caramel burns, it will be very difficult for you to clean the dishes, and the drink will be bitter.

Since the liquor has a special aroma of seeds, they will also need to be added to the drink. A few pieces will need to be crushed with a hammer or a kitchen knife handle - crush the shell into several pieces.

Throw them in a glass jar and immediately fill with vodka. Close the jar with a lid and put in a warm place for 3 hours.

Pour the tinted syrup and vanilla sugar into the tincture, mix well and put in a warm place for another 10 days. Do not place the drink in bright sunlight or it will lose its unique color.

Strain the finished drink, filter well and bottle. The liqueur is ready to drink!

Amaretto liqueur contains vitamin B17, which has strong antioxidant and antitumor properties. That is why it can be used for medicinal purposes. This liqueur is very tasty and fragrant. However, we should not forget that it is very strong, so it is advisable to drink it only in moderation.

Options for drinking Amaretto liqueur

There are a lot of options on how to drink Amaretto liquor correctly - it all depends on desires and personal preferences. The most common methods of use:

Liqueur can be added to coffee, hot chocolate and other soft drinks. Proportions are measured by eye and by personal preference.

You can mix Amaretto liqueur with Coca-Cola, Tonic, and even regular sparkling water.

Liquor can also be consumed in its pure form, as a separate drink - pour into a glass with ice. Many people prefer to drink liquor in combination with orange juice or prepare a refreshing drink by adding a few lime wedges or mint leaves. It is often used in cooking - added to desserts and ice cream, to give an almond flavor.

You can experiment with what to drink Amaretto liqueur - you can add it to various cocktails and create new and unique recipes.