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The Italian liqueur Amaretto is a strong, brown-colored alcoholic drink with a distinct taste and aroma. To make this liqueur, seeds or seeds are used, as well as spices and herbs. Translated from Italian, amaretto means slightly bitter, which expresses the bitter taste of the liqueur. But this bitterness is quite pleasant.

The history of Amaretto liqueur begins in the 16th century. It was then that it first saw the light, and the Italian Disaronno family claims its authorship. Previously, Amaretto liqueur was produced under the Amaretto Disaronno label, but currently the classic drink is called Disaronno Originale.

The calling card and obligatory attribute of real Amaretto liqueur is a square-shaped bottle (calorizer). It was specially invented by master glassblowers on the island of Murano, not far from Venice, so that a person could immediately find his favorite drink by touch even in pitch darkness.

Today, on store shelves there are various varieties of Amaretto liqueur, the most famous of which are:

• Disaronno Amaretto Original;
• Amaretto San Giorgio;
• Amaretto Di Saronno;
• Amaretto San Marco;
• Amaretto San Lorenzo;
• Amaretto Grande Genova;
• Amaretto Paganini;
• Amaretto Del Castele;
• Amaretto Di Piza;
• Amaretto Florence;
• Amaretto Di Verona.

Calorie content of Amaretto liqueur

The calorie content of Amaretto liqueur is 280 kcal per 100 grams of product.

Composition and beneficial properties of Amaretto liqueur

With regular use of Amaretto liqueur in small quantities, you can significantly reduce the number of plaques on the walls of blood vessels. In addition, the drink reduces the amount of “bad” cholesterol in the blood and relieves salts in the joints.

Amaretto liqueur improves the functioning of the cardiovascular system. It is useful to use it for hypertension and anemia, during periods of problems with the nervous system.

Ways to drink Amaretto liqueur

Amaretto liqueur is consumed in different ways. Some people prefer to add it to hot chocolate, coffee or other soft drinks. Sometimes it is mixed with, resulting in a drink that tastes similar to Cherry Cola. You can drink Amaretto liqueur on its own by diluting it with a small amount of crushed ice (calorizator). It is also good in combination with. In addition, chefs add Amaretto liqueur to various dessert dishes, ice cream or chocolate - this is how this drink gives the food a special almond flavor and subtle notes of alcohol.

Amaretto is a very popular and tasty liqueur. It is added to coffee, tea, it goes well in cocktails, and goes well with fruits and sweets. What modern chefs haven’t come up with based on it.

The drink has an ancient complex recipe that originated in the city of Saronno more than 500 years ago. The liqueur has a dark brown color and a strength of 21–28˚. It is made from apricot kernels, almonds and spices. It tastes like marzipan, with a slight bitterness. Liquor is stored in square bottles with a cap of the same shape. According to legend, this is so that a person can always find his favorite treat even in the dark.

Properties

Liquor improves the functioning of the cardiovascular system, helps with hypertension, lack of hemoglobin, reduces the amount of cholesterol, and removes salts from the body.

One of the main ingredients is almonds, which help preserve antioxidants in the body, but can cause severe allergies, dizziness, nausea (if in large quantities); unripe almonds should not be consumed.

The liqueur itself, be it the original drink or homemade Amaretto, is alcoholic and therefore should not be given to children and pregnant women, and excessive consumption should also be avoided.

Classic recipe

Amaretto can be prepared at home only by knowing the proportions, ingredients and processing methods. It does not require rare, difficult to obtain products or impossible technologies, but you will have to make an effort, or even better, a piece of your soul, to make the drink very tasty.

Ingredients for liqueur:

• half a liter of moonshine, vodka;
• 50 g apricot kernels;
• 50 g almonds;
• 1/3 glass of water;
• 350 g sugar;
• 2 tsp. vanilla;
• a handful of cinnamon;
• 3 g instant coffee;
• 2 clove buds;
• 3-4 peas of allspice.

Step-by-step algorithm of actions:

1. Soak the nuts for 5–6 minutes in hot water and peel.
2. Toast in a dry frying pan until golden brown. In 1–2 minutes. add cloves and pepper until the end of frying.
3. Caramel syrup: add sugar and water (50 ml), heat until brownish. Then add vanilla, remaining water and stir.
4. Place previously peeled and washed almonds, apricot kernels, and cinnamon into a common container. Pour hot caramel syrup over.
5. When the liquid has cooled, add coffee and alcohol.
6. Close everything tightly, shake, and place in a dark place for a month (30–35 days). 3-4 times a week, it is recommended to shake the tincture.
7. Filter and bottle.

Liquor can be stored for several years, the main thing is that the place is dark and cool.

It should be noted that you will have to collect apricot kernels for the drink yourself, because there are almost none in stores. They also recommend using brown sugar instead of regular sugar.

Complex "richer" recipe

The next Amaretto recipe is more complex, but will taste even better.

Ingredients:

• 750 ml homemade vodka;
• a glass of cognac or brandy;
• 1/4 cup each of apricot kernels, unroasted almonds, anise;
• 3 table. l fennel seeds;
• 5 pieces of cherries, boned;
• 1/4 cup each chopped peach or apricot, chopped dried apricots;
• 2 tsp. chopped mint leaves;
• a couple of black peppercorns;
• a couple of carnations;
• allspice pea;
• half a glass of water;
• 0.5 cm cinnamon (finely chopped);
• vanilla extract;
• sugar – 350 g, water – 150 ml.

Preparation:

First stage:

1. Soak dried apricots in 0.5 tbsp. water (3-4 hours), you need the berries to swell.
2. Cut the peaches into pieces and soak with dried apricots and berries. Pour 375 ml of vodka and all the cognac.
3. Chop spices, nuts, apricot kernels and fennel, mint. Put everything in one container and put it in the closet.
4. Leave for 4 weeks, shaking occasionally. In the middle of the term, crush the fruit. Remaining 4–5 days. do not pull.
5. When the sediment has separated, carefully drain the tincture and filter.

Second phase:

1. Prepare the caramelized sweet syrup that you made for the classic recipe.
2. Plus equal parts simple syrup, water and sugar.
3. Mix the ingredients: 3 parts tincture, 3 parts vodka; 2 tsp sugar syrup; 1 tsp caramel liquid, a third vanilla extract.
4. Let it sit for 3-4 days, drain the sediment, and filter thoroughly.

Bird cherry infusion

You can try making Amaretto from bird cherry or cherry; the taste of the final result can be changed using the spices of the first recipes. Here is one version of this liqueur:

Ingredients:

• half a liter of vodka;
• bird cherry berries - 2-3 tbsp. l.

Algorithm of actions:

1. Mix everything in one container, close it tightly and put it in a closet or basement for a month.
2. After the expiration date, strain thoroughly.

Cherry infusion

You can also prepare cherry infusion. You don't need a lot of ingredients:

• liter of homemade vodka;
• 100 g cherry pits;
• sugar syrup – 400 g;
• vanilla 1 sachet.

Algorithm of actions:

1. Caramelize a couple of spoons of sugar, place it in the sugar syrup and mix well.
2. Chop the seed kernels, but not too finely. Goal: crush the shell.
3. Pour into a glass container and fill with vodka. Cork.
4. Leave for a couple of hours, pour in sweet syrup, add vanilla.
5. Mix everything, close it tightly and put it in the cupboard.
6. After 7-10 days, filter and bottle.

All presented types of Amaretto are ready for use at home. You can serve them in a traditional square bottle, or try making some interesting cocktails, there are many recipes for them. You can't imagine a more versatile drink than this.

Conclusion

The liqueur can be drunk neat with ice. It goes well with coffee, tea, chocolate, milkshake. It also adds a cherry flavor to the popular Coca-Cola drink. It is consumed in combination with alcoholic drinks. Such as Baileys, rum, tequila, champagne, brandy, whiskey, etc. What’s even more surprising is that the liqueur is combined with orange and cherry juices.

Also, this drink will be useful to any good housewife. It is added to dough and baked goods to give it a beautiful, rosy hue.

Popular all over the world. It has a memorable taste and aroma, and in order to fully enjoy this drink, it is important to consume it correctly.

What is Amaretto and how many degrees?

In the wine industry called Amaretto lies an alcohol-containing drink originally from Italy, belonging to the group of herbal liqueurs (amaro). When asked how many degrees of alcohol are contained in this product, experts answer that the strength of the liquor is at least 21%, but not more than 30%.

Composition and taste

The classic recipe and composition of Amaretto require the mandatory use of almond or apricot kernels. Thanks to this component, the drink acquires its specific marzipan taste with a slight bitterness and a pronounced aroma of almonds.

The flavor bouquet of Amaretto is complemented by aromatic components (vanilla) and spices (cinnamon, cloves). Depending on the specifics of the recipe, the liqueur may also include various herbs: mint, licorice.

Making Amaretto at home

To cook Italian you will need:

• (can be replaced with diluted alcohol or 40% strength) – 1 l;
• peeled apricot kernels – 100 g;
• almonds – 100 g;
• cinnamon – ½ stick;
• vanilla – 1 g;
• water – 0.3 l;
• sugar – 0.7 kg;
• cloves – 3 buds;
• instant coffee – 1 tsp;
• allspice – 5-6 peas.

You need to prepare an alcoholic drink as follows:

1. Peel the skins from the almonds. To do this, you need to pour boiling water over it for 5 minutes, after which the shell can be easily removed with a knife. The peeled nuts should be lightly fried in a frying pan, then add the apricot kernels and fry everything again.
2. Crush the finished nuts a little to form large pieces, and pour the resulting mass into a 2-liter jar.
3. Add spices to the nuts.
4. Pour sugar into a thick-walled frying pan, add 100 ml of water and heat the mixture with constant stirring until a viscous amber-colored mass forms. Turn off the heat, add vanilla and pour the remaining water into the pan with the syrup. Mix.
5. Add the syrup to the mixture of nuts and spices, pour alcohol into the jar and add instant coffee.
6. Mix the contents of the container well, close the bottle with a lid and leave in a dark room for 30 days. The tincture should be shaken once every 2 days.
7. After a month, the liqueur must be filtered using a gauze filter and bottled. Before tasting, you need to let the drink sit for another 2-3 days.

How to drink Amaretto correctly

To experience the taste of almond liqueur as best as possible, you should know how to drink Amaretto. It can be consumed in its pure form, warmed naturally to room temperature. The drink should be poured into special glasses and wine glasses with a volume of 25 ml with a special bowl shape and a long elegant stem. You should drink liqueur slowly, in small sips, to fully enjoy its taste and aroma. After taking a small sip, you should hold the drink on your tongue, allowing the receptors to activate and feel its sweetness and pleasant tart bitterness.

It is acceptable to add a small amount of ice to the drink, but we should not forget that frozen water somewhat distorts the true taste of the liqueur, diluting Amaretto, and lowering the temperature does not allow the aroma of alcohol to fully develop. If you decide to serve almond liqueur with ice, then it is best to do it after a meal (as a digestif).

Amaretto can be used in the preparation of various alcoholic cocktails, which will be discussed below.

Another important question is what to drink Amaretto with. The drink goes well with cheese and fruit snacks, ice cream, chocolate and desserts. Spicy, aromatic, meat dishes are not the best snack option, because they will not allow you to feel the true taste of the liquor.

Cocktails with liqueur

Those who are thinking about Amaretto should pay attention to alcoholic drinks based on this alcoholic drink. Amaretto can be mixed with both alcohol-containing ingredients and non-alcoholic liquids: sparkling water, juices. In both cases, you can get a drink with excellent taste.

You can easily prepare the following types of cocktails at home:

1. Mix 20 ml of Amaretto with 45 ml of vodka or, pour the cocktail into a glass filled with ice, stir.
2. Combine 30 ml of liqueur and 20 ml of freshly squeezed orange juice, pour the mixture into a glass, pour in 100 ml of dry champagne in a thin stream, stirring the contents of the glass. If desired, you can garnish the cocktail glass with orange zest before serving.
3. Mix liqueur with cola in a 1:2 ratio, pour into a wide glass.
4. Fill a tall narrow glass with ice, pour in 150 ml of cherry juice, 50 ml of Martini Rosato (can be replaced with another rose vermouth) and 10 ml of Amaretto. Carefully stir the contents of the glass and garnish it with a cherry.
5. Fill a tall serving glass with ice, add 30 ml coconut milk, 90 ml pineapple juice and 30 ml almond liqueur. Decorate the glass with a piece of fresh pineapple.
6. Pour hot, freshly prepared natural coffee (200 ml) into a glass, add 50 ml Amaretto, 30 ml cream and 20 ml. Mix the ingredients. Cool the cocktail slightly before serving.

There are also more complex recipes for multi-ingredient drinks with the addition of Italian liqueur, but such cocktails can also be prepared at home yourself, following the instructions. For example, creamy banana Amaretto is popular (women especially like this drink).

To do this you will need:

• low fat milk – 50 ml;
• Amaretto liqueur – 25 ml;
• banana liqueur – 25 ml;
• white rum – 25 ml;
• banana – 1 pc.;
• vanilla ice cream – 1 tbsp. l.;
• vanillin - on the tip of a knife.

All ingredients must be carefully placed in a blender bowl and vigorously blended until smooth. Serve the drink in a tall glass, garnishing the cocktail with a pinch of vanilla.

Italians know a lot about good and strong alcoholic drinks. When in the 90s. In the last century, the world opened up to a former Soviet man; he was amazed by the abundance of beautiful things that he had previously had no idea about.

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

What solution did our resourceful compatriots come up with? That’s right, we learned how to prepare the Italian liqueur “Amaretto” at home using alcohol (either vodka or moonshine). Let's try it too!

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

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

The most difficult part of all recipes for making Amaretto at home is process of extracting kernels from apricot kernels. The seeds must be cracked with a hammer, which requires some patience and dexterity.

So, let's start preparing 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 buds of cloves;
• several 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 the sugar to make syrup, and also to clean the almonds.

Stage one of preparing homemade DiSaronno: pour almonds into a saucepan, add water (boiling water) and wait half an hour. Then we clean it. Next, put the nuts in a frying 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: place the nuts with spices in a container (a bottle from under will do). Pour apricot kernels in there.

Now mix sugar with water and heat it up. You should get a brown mass - sugar syrup. Mix vanilla sugar with syrup. Add another half glass of water and pour the syrup into the bottle, which already contains nuts and apricot kernels. We also place cloves there.

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

These are the composition and method of preparation of “DiSaronno”, the taste of which is almost no different 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 industrial production of this wonderful strong drink was first started.

Note: Do not store Amaretto made according to this recipe for more than 1 year: its taste will deteriorate.

Original variations of Amaretto

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

From bird cherry

How to prepare a drink reminiscent of the famous Italian “Amaretto”, but at the same time containing neither apricot kernels nor almonds?

Bird cherry makes more of a tincture, but you can safely offer it to friends during get-togethers: let them try it and say which drink resembles the treat offered to them. Mix:

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

We insist, after tightly closing the lid, for 30 days in a dark place. After the specified period, strain the liqueur. You can drink it!

But be careful: if you overdrink the drink or take too many berries, you can get food poisoning: bird cherry contains a toxic substance - benzoaldehyde.

Cherry pits

How to make Amaretto with cherry pits? We prepare:

• cherry pits (100 g);
• liter of vodka;
• a packet of vanillin.

Plus, we cook sugar syrup from water and granulated sugar to make 400 g. We crush the seed kernels, pour them into a glass bottle and fill them with vodka. The infusion is kept for 2 hours. Then add sugar syrup to it.

Add the contents of the vanillin packet. We seal the mixture, wait 10 days, filter. Bottle and leave for another couple of weeks.

Is drinking homemade Amaretto beneficial for everyone?

This liqueur, if drunk in moderate doses, has a positive effect on health:

• reduces the likelihood of cholesterol plaques;
• helps increase hemoglobin;
• relieves the symptoms of hypertension.

You may have a question: doesn’t all the benefits “outweigh” the fact that Amaretto contains apricot kernels - after all, they contain hydrocyanic acid? We hasten to reassure you: 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 will not have time to transfer into the drink.

Of course, you should remember the potential harm of Amaretto in any variation of its production for anyone who has:

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

But these warnings can be applied to everyone.

What do you drink Amaretto with?

So, you have decorated the holiday table with your own homemade liqueur. What do you drink it with? As a snack, offer your guests:

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

Great cocktails are made with liqueur. It is drunk from glasses filled to half:

• ice cubes;
• orange juice;
• cherry juice;
• Coca-Cola.

There is also a way to try a delicious drink: add a couple of spoons to black tea, hot chocolate or coffee. A familiar drink will take on new interesting notes.

Have you ever experienced making Amaretto at home? Perhaps you know the secrets to making the drink indistinguishable from the Italian original? Open them to us!

Prices in stores for high-quality alcohol are rising by leaps and bounds, and yet sometimes you want to throw a party for yourself and your friends. Prepare almost Italian liqueur yourself using our or your own recipes. Let it take pride of place on the festive table. Good luck with your experiments - and share your recipes!

Fans of spicy liqueurs often wonder how to make Amaretto at home from moonshine. Those who experienced the period of the 90s in adulthood remember very well how the Italian Amaretto liqueur appeared on store shelves with a strength of 21 - 28% vol.

The drink with the characteristic taste of almonds and marzipan was added to tea and coffee, and was also proudly placed on the festive table as a true decoration of the celebration.

The 20th century came to an end, crimson jackets became a thing of the past, Turkish chocolate, Coca-Cola and chewing gum “for the ruble” ceased to be something special. And so the hype around foreign alcohol passed. Nowadays, finding Amaretto in stores is quite problematic; even the liqueur’s “calling card” – a square bottle – doesn’t help.

By the way, there is even a beautiful legend about the shape of the bottle for Amaretto. In Italy they say that glassblowers from the island of Murano gave the containers for this liqueur such a look that it would be easy to find your favorite drink in a dark cellar. So even in pitch darkness, thanks to the square bottle, you can be sure that you have Amaretto in your glass.

There are many ways to prepare an exquisite drink at home, and the recipes vary.

The only constant ingredients are almonds, apricot kernels and spices. This is not surprising - the whole point of Amaretto lies in these products.

Tricks before you start cooking

There are several secrets that will allow you to get an excellent product. This liqueur will not only be a welcome guest on the holiday table, but also a quality ingredient for cocktails, pastries and desserts. First of all, you need to be careful with the alcohol base: if you use moonshine instead of vodka, then it must be of the highest quality, purified.

Apricot kernels will give the liqueur a refined aroma

You will also have to tinker with apricot kernels; you need to remove them from the fruit yourself. Of course, you can buy ready-made nucleoli, but those that you have extracted yourself are a priority.

For a variety of taste, it is advisable to use not ordinary white granulated sugar, but brown cane sugar.

Finally, the shelf life of homemade Amaretto liqueur does not exceed one or two years, after which the organoleptic properties of the product will rapidly deteriorate.

Classic apricot liqueur

Most often, Amaretto is prepared at home according to two common recipes: classic apricot liqueur and the Amaretto di Saronno drink, which is one of the most popular liqueurs.

To prepare the classic apricot liqueur Amaretto you will need:

• 500 ml moonshine or vodka;
• 50 g apricot kernels;
• 50 g almonds;
• 350 g sugar;
• 3 g instant coffee;
• 2 clove buds;
• 2 tsp. vanilla sugar (or a pinch of vanillin);
• 1 pinch of cinnamon;
• 3 - 4 peas of allspice;
• 150 ml water + boiling water for pouring almonds.

Recipes for classic Amaretto vary. Below is an average version of liqueur preparation. For more information about preparing apricot liqueur, watch this video:

The step-by-step process includes the following steps:

1. Pour boiling water over the almond kernels, let stand for 5 minutes, then peel off the skins.
2. The finished almond kernels are fried in a dry frying pan until they turn golden. Then add cloves and allspice, fry for another 2 minutes and transfer to a saucer.
3. Apricot kernels are washed and mixed with cinnamon. After this, they and the almonds are combined in a glass vessel. This could be a bottle or a jar.
4. The next step is preparing the sugar syrup. Granulated sugar is mixed with a third of water (about 50 ml), the resulting liquid is placed in a non-stick frying pan and heated, stirring constantly. When the substance begins to acquire an amber color, add vanillin (or vanilla sugar) and the remaining water to the mixture. As soon as the sugar syrup begins to boil, remove it from the heat and immediately pour it into the nut mixture.
5. After the nut-sugar mass has cooled, put instant coffee and moonshine (vodka) into the vessel.
6. The container with the resulting mixture must be tightly closed and shaken vigorously.
7. The liqueur preparation is kept for a month in a cool, dark place, remembering to shake it a couple of times a week.
8. After the specified period of time, you need to filter the resulting liquor through a double layer of gauze. Amaretto is ready! Now it can be consumed. It is better to store homemade Amaretto liqueur in a cool place (the refrigerator is fine).

Amaretto di Saronno liqueur

One of the most popular brands of Italian almond liqueur is Amaretto di Saronno. There is a romantic legend that tells about the origin of this drink. History attributes the authorship of the preparation of the first such tincture to the monks.

This is not surprising: in the Middle Ages, this layer of the clergy was very often involved in the creation of alcoholic beverages. It was even considered a kind of calling.

The story itself is connected with the name of the young artist Bernardino Luini, a student of Leonardo da Vinci. As legend has it, one of the Dominican monasteries commissioned a young painter to paint a fresco depicting the Madonna. But Luini soon encountered difficulties: he could not find a model that would correspond to all the qualities and virtues of the Mother of God. The artist met with a hundred girls, but none of them corresponded to his ideas about the Most Pure Beauty of the Madonna.

Yielding to impulses of creative search, the painter left Milan and went to travel. He met his Madonna in Saronno. The owner of a small hotel not only turned out to be an ideal candidate for a model, but also won the heart of Bernardino Luini. Trying to delay the moment of parting, Luini fulfilled the order of the monastery more slowly than usual, and the girl treated him to a drink that was invented by the local monks.

In it, the bitterness of separation was intertwined with the sweetness of dates and the ease of flirting of young people.

Bernardino Luini brought from Saronno not only a sketch for his future fresco, but also a recipe for an amazing drink, reminiscent of his fleeting love. Soon the delicious liqueur received the name “Amaretto di Saronno”. By 1525, people were talking about the drink throughout Italy, and a little later it conquered the entire Old World.

Serve liqueur with desserts

The Amaretto di Saronno recipe given below is an almost complete copy of the original liqueur. For a detailed recipe, watch this video:

So, for preparation you will need:

• 0.75 l of vodka or moonshine;
• 0.2 liters of any cognac;
• ¼ cup (or about 100 ml) apricot kernels;
• ¼ cup (or about 100 ml) raw almonds;
• ¼ cup (or about 100 ml) anise;
• 3 tbsp. l. fennel seeds;
• 5 - 6 pitted cherries;
• ¼ cup (or about 100 ml) chopped peaches or apricots;
• ¼ cup (or about 100 ml) chopped dried apricots;
• 2 tsp. ground mint leaves;
• a pinch of cinnamon, or chop 0.5 cm from a cinnamon stick;
• a pinch of vanillin;
• 2 buds of dried cloves;
• 1 allspice pea;
• 2 black peppercorns;
• 100 ml water.

For preparation:

Recipe for Amaretto di Saronno:

1. Pour 100 ml of water over the dried apricots and leave for 3 - 4 hours. After the specified interval, remove and place in a glass vessel (jar).
2. Finely chopped apricots and peaches are added to the dried apricots, and cherries are also added there.
3. Pour half of the moonshine (vodka) and all the cognac into the jar.
4. Grind the spices in a mortar along with almonds and apricot kernels. You can also grind this mixture in a coffee grinder or using a hand blender. Add the resulting powdery mass along with ground mint to the jar.
5. The finished mixture should be left in the jar for a month, shaking occasionally. When half of the specified period has passed, you will need to open the container and mash the apricots and peaches until they become pulpy. 3 weeks after the start of infusion, you need to stop shaking the mass, since for further preparation it is necessary to allow the sediment to fall out.
6. When a month has passed, you need to carry out a rather labor-intensive procedure. Place a rubber tube in a jar of liquid and try to pour the infusion into another vessel without affecting the sediment. Now filter the resulting alcohol solution through a double layer of gauze.
7. The next step is to prepare the caramel syrup. 20 ml of water from the volume indicated in the recipe is poured into a non-stick frying pan. All the sugar pours into it. Heat the liquid, remembering to stir. When the sugar begins to turn amber in color, add vanillin (or vanilla sugar) and the remaining water to the mixture. As soon as the sugar syrup begins to boil, it must be removed from the heat.
8. Now you need to cook simple sugar syrup. It's quite easy: you just need to combine equal amounts of water and sugar. When the sand is completely dissolved, the syrup is ready.
9. The time has come to combine all the components of the liqueur together. All the resulting preparations are carefully mixed in the following proportions: 3 parts of tincture (300 ml), 3 parts of the remaining moonshine (300 ml), 2 parts of sugar syrup (200 ml), 1 part of caramel syrup (100 ml).
10. The mixed liquid must be kept for about 5 days, then filtered through gauze. The amazing Amaretto di Saronno liqueur is ready, you can start tasting and fully enjoy its magical taste.

The benefits and harms of homemade Amaretto

The Internet is replete with recipes for making homemade Amaretto liqueur. By modifying the basic recipe, Russian housewives add incredible ingredients that Italian monks never even dreamed of.

Bird cherry, rowan, black currant and many other fruit and berry plants are used.

All these innovations not only change the taste of the liqueur, but sometimes they are even unsafe. So, a common recipe with bird cherry can be truly poisonous. The problem is benzoaldehyde, a substance that is part of all parts of bird cherry.

The drink made from rowan berries is not even a liqueur in the full sense, but only a tincture of herbs and berries, whose taste is significantly lower than that of the original Amaretto.

By the way, if you regularly drink almond drink, the walls of blood vessels are noticeably freed from plaques, excess salts leave the joints, and the amount of “bad” cholesterol in the blood decreases.

Amaretto has a beneficial effect on the cardiovascular system, helps relieve symptoms of hypertension, anemia and nervous exhaustion.

Prepare alcoholic drinks only according to proven recipes, then you will be able to experience their true organoleptic properties!