Alcoholic degree: 25°.
Peculiarities of the elaboration: The amaretto is surrounded by a legend that tells that, in 1525, a painter disciple of Leonardo da Vinci, Bernardino Luini, was commissioned to paint a fresco of the Madonna in Saronno. To help himself, the painter asked the daughter of the owner of an inn to serve as a model. But the model was set by the painter and in gratitude he prepared a drink with the plants and fruits of his garden, and that is how the amaretto and its supposed "aphrodisiac powers" were born. The recipe was passed from generation to generation until almost three centuries later, in 1817, it began to be marketed, initially in a regular bottle until a Murano glass craftsman designed the square bottle cut into the angles that has become in all a symbol in Saronno and throughout Italy.
For its elaboration the essences of 17 herbs and fruits (a secret formula of the producer) are used, which accompany its main ingredient, the almond, macerated in wine alcohol.
Tasting notes: Golden amber color with coppery and reddish sparkles. The aromas of vanilla, caramelized sugar, apricot kernel and, of course, bitter almonds stand out in the nose. On the palate there is a great balance between sweet and bitter notes, with hints of peach and cherries in retronasal.
Optimum service temperature: 6° C.
Uses in cocktails: Amaretto Sour.
Ingredients: 2 oz of Amaretto, the juice of half a lemon, 2 teaspoons of brown sugar, crushed ice, 1 slice of peach (if it is not season you can use peach in syrup)
- Mix all the ingredients in the shaker except the ice and mix well.
- The crushed ice is placed in a wide and tall glass. Pour the shaker mixture over the ice.
- Garnish with a slice of peach.