Classic Amaretto recipe
A sweet, almond-flavored Italian spirit that has captivated taste buds for centuries. With its rich, nutty flavor and smooth finish, Amaretto is perfect for sipping on its own, mixing into cocktails and desserts.
Nutrition
Calories: 90kcal
Ingredients
Amaretto recipe with almond extract
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups vodka
- 2 tbsp almond extract
- 2 tsp vanilla extract
Amaretto recipe with apricot or peach pits
- 1 cup of cleaned and dried apricot pits or peach stones Ensure there's no fruit flesh remaining, and be aware that the pits need to be cracked open to use the kernels inside.
- 2 cups of vodka or grain alcohol 40% AVB
- 1 cup of water
- 1 cup of granulated sugar
Non-alcoholic Amaretto recipe
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp almond extract or to taste
- 2 tsp vanilla extract
- 1/4 cup almond milk to add body
- 1-2 tsp of glycerin, food grade to add a silky mouthfeel similar to liqueur Optional
Instructions
Amaretto recipe with almond extract
- In a medium saucepan, combine the water, granulated sugar, and brown sugar. Bring to a boil over medium heat, stirring constantly until the sugars are completely dissolved.
- Remove the saucepan from the heat and allow the syrup to cool to room temperature.
- Once the syrup is cool, stir in the vodka, almond extract, and vanilla extract. Mix well.
- Transfer the mixture to a bottle or a jar with a tight-fitting lid. Store in a cool, dark place to let the flavors meld together.
Amaretto recipe with apricot or peach pits
- Use a nutcracker or a hammer to carefully crack open the apricot pits or peach stones to get to the kernels inside. You're aiming to use the inner kernels, so try to keep them intact as much as possible.
- Place the cracked pits or stones in a clean glass jar or container. Pour the vodka or grain alcohol over the pits or stones, making sure they are fully submerged. Seal the jar tightly.
- Allow the mixture to infuse in a cool, dark place for about 4 weeks. Shake the jar gently every few days to mix the flavors.
- After the infusion period, strain the liquid through a fine mesh strainer or cheesecloth to remove all solids, including the kernels and any sediment. For a clearer liqueur, strain multiple times or through a coffee filter.
- Gradually add sugar to the infused alcohol and stir until dissolved, tasting as you go until you reach your desired level of sweetness.
- Transfer the strained liquid into a clean bottle or jar. Seal it tightly.
Non-alcoholic Amaretto recipe
- In a medium saucepan, combine the water, granulated sugar, and brown sugar. Bring to a boil over medium heat, stirring constantly until the sugars are completely dissolved.
- Remove the saucepan from the heat and let the syrup cool to room temperature.
- Once the syrup is cool, stir in the almond extract, vanilla extract, and almond milk. If using glycerin, add it now. Mix well to ensure everything is fully combined.
- Transfer the mixture to a bottle or a jar with a tight-fitting lid. Shake well before using.
Notes
For alcoholic amaretto recipes, let the liqueur sit in a cool, dark place for 2-4 weeks to enhance flavor complexity. Taste it after resting; if too strong, let it rest longer; if not strong enough, add more almond or vanilla extract and wait another week. Be cautious when cracking pits to avoid releasing unnecessary amygdalin.
For non-alcoholic versions, while they don't age like alcoholic ones, letting them sit for a day or two can still blend and mellow flavors, especially with glycerin. Adjust almond and vanilla extract amounts for desired taste.
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