Amaretto Italian Liqueur
A visit to Da Vinci Italian restaurant on Fleet Street is always agreeable. And a recent visit with chums, one of whom rounded off his meal with an Amaretto Italian liqueur coffee gave a fab opportunity to do this Swindon in 50 drinks post about Amaretto Italian liqueur.
What is Amaretto?
Originating in Italy and dating back to 1851, amaretto is an almond-flavoured liqueur used in cocktails and desserts. And liquer coffee as we see above. The word amaretto means little bitter. And indeed the drink has both a bitter and sweet taste all at once. You may be familiar with the flavour from amaretto biscuits. Yet, despite its almond flavour, almonds aren’t used in the drink’s making. Instead it’s the kernels of apricot pits that go into making the drink. It’s they that give the drink its signature taste.
NB: This is true too of Crème de Noyaux.
The 1960s saw amaretto imported to the United States. By the 1970s its popularity had grown and it featured in many a cocktail in that era. By the 1980s it had reached the no 2 spot in the US behind Kahlua.
What’s its flavour?
The A Couple of Cooks website says:
Amaretto tastes tastes rich and sweet, with a strong almond flavour, notes of vanilla and a subtly bitter finish. Quality brands of amaretto have a sophisticated and developed flavour.
They recommend buying at least a mid-priced bottle, on the basis that low quality brands tend to feature an overly intense flavour.
Alcohol content of Amaretto
A previous visit to DaVinci brought about this Swindon in 50 Drinks post about Italian beer – much more to my palate! I’m not that fond of stickies TBH – as I refer to liqueurs.