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Amaretto Liqueur
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Amaretto Liqueur
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
apricot dessert or almond cake
Almond-flavored and sweet
- Granulated Sugar 24 cl
- Red Food Coloring 6 drops
- Water 18 cl
- Blue Food Coloring 2 drops
- Apricot Dried Halves 2 -
- Glycerine 1/2 tsp
- Almond Extract 1 tbsp
- Grain Alcohol 3 cl
- Water 12 cl
- Brandy 24 cl
- Yellow Food Coloring 3 drops
Any Glass of your Choice
amaretto liqueur is a popular Rum,Vodka cocktail containing a combinations of Granulated Sugar,Red Food Coloring,Water,Blue Food Coloring,Apricot Dried Halves,Glycerine,Almond Extract,Grain Alcohol,Water,Brandy,Yellow Food Coloring .Served using Any Glass of your ChoiceAmaretto Liqueur Ingredients
Granulated Sugar,Red Food Coloring,Water,Blue Food Coloring,Apricot Dried Halves...
Amaretto Liqueur Recipe
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool. In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, can be used for cooking). Add food coloring and glycerine. Stir, recap and continue aging for 1 to 2 months. Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.
Water
Water might seem like one ubiquitous ingredient in any alcoholic beverage, and to have no specific purpose other than dilute the alcohol, to prevent irritation and burn, it has more purpose to its presence than it seems.
Water breaks the alcohol molecules and attaches to them and releases the esters that holds the secret to the aroma into the drink and to the nose. Temperature of water is important and although almost all cocktails are served chilled, be sure to understand the role water plays in a drink. Another factor is the quality of water, if you are serious about your cocktail, be sure to use the best neutral tap water or preferably bottled spring water if possible.Glycerine
Glycerine In British English, Glycerin in American English, is Glycerol, is a simple polyol compound that is sweet and non-toxic. It is frequently used in commercially prepared low-fat foods as a sweetener and as a thickening agent in liqueurs. Glycerine is a key additive in several alcoholic beverages, to add a little sweetness and take the sharpness off the alcohol and is used in cocktails too where a softer and rounded sweetness is desired, and sugar is too sweet and high on calories.
Water
Water might seem like one ubiquitous ingredient in any alcoholic beverage, and to have no specific purpose other than dilute the alcohol, to prevent irritation and burn, it has more purpose to its presence than it seems.
Water breaks the alcohol molecules and attaches to them and releases the esters that holds the secret to the aroma into the drink and to the nose. Temperature of water is important and although almost all cocktails are served chilled, be sure to understand the role water plays in a drink. Another factor is the quality of water, if you are serious about your cocktail, be sure to use the best neutral tap water or preferably bottled spring water if possible.Brandy
Brandy, simply put, is a distilled wine. It is categorised under Distilled Alcoholic Beverages along with Whiskey, Rum, Gin, Vodka and Tequila, but it's in a way a cross connection between Fermented liquor and distilled liquor. A Brandy typically containts 35% to 60% Alcohol by Volume ( 70-120 US proof ) and is usually consumed as an after dinner digestif.
Although Brandy is generally classified as a liquor produced by distilling wine, in a broader sense, this encompasses liquors obtained from the distillation of either pomace ( the soild remains of grapes after mashing and extraction of juice for wine making ) or fruit mash or wine.
It may be noted that Brandy like Gin is also one of the original Water of Life or eau de vie, carried over from the medieval tradition of an aquaous solution of ethanol used as a medicine.
The history of Brandy is closely tied to the development of commercial distillation in and around the 15th Century. In early 15th Century French Brandy made way for a new cross-Atlantic trade or Triangle Trade and replaced Portuguese Fortified Wine or Port from the central role it played in trade, mostly due to the higher alcohol content of the Brandy and ease of transport. However by the late 17th Century, Rum replaced Brandy as the exchange alcohol of choice in the Triangle Trade. More info on Wikipedia for the interested Brandy aficionados. Note that an Apricot Brandy can refer to the liquor (or Eau de Vie, Water of Life) distilled from fermented apricot juice or a liqueur made from apricot flesh and kernels.
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