Comments on: Homemade Amaretto Liqueur: Part 1

By: Aaron Ramson

Aaron Ramson — Fri, 23 Dec 2011 20:32:07 +0000

I want to thank you for posting this amazing recipe. I made a ‘variation’ of it, as I could not obtain apricot kernels in time to give this liqueur away as Christmas gifts; I ended up substituting high quality almond extract (Williams Sonoma brand) in equal parts with the vanilla extract, in hopes to give the liqueur a necessary bitter almond flavor that it would be missing. I am happy to report that it was still a success and I have received numerous praises about what a tasty and complex flavor this liqueur has!! I plan on making it again next year, and this time I will have the apricot kernels. I will also experiment with a little less sugar syrup and more cherries in the maceration, for my own person tastes. I have also noticed that the flavors continue to evolve with aging. I highly recommend this recipe to anyone looking for a liqueur that is truly comparable to Disaronno Originale.

By: Aaron Ramson

Aaron Ramson — Mon, 21 Nov 2011 08:00:21 +0000

I cannot wait to try the amaretto I made using your recipe. I made a version of it using a “top secret clone recipe” of disaronno originale, and all it contained was vodka, sugar, and almond extract. I’m currently on day 6 of maceration; I can’t wait till its complete!

By: Homemade Amaretto (Part Two) | scarpetta dolcetto

Homemade Amaretto (Part Two) | scarpetta dolcetto — Sat, 11 Dec 2010 18:07:46 +0000

[...] Amaretto, Part Two click here for Part One; adapted from Home Brew Underground and [...]

By: Homemade Amaretto (Part One) | scarpetta dolcetto

Homemade Amaretto (Part One) | scarpetta dolcetto — Sat, 13 Nov 2010 21:59:40 +0000

[...] Amaretto takes one (inactive) month; makes 8 cups (64 oz or 1/2 gallon) adapted from Home Brew Underground and [...]