Amaretto di Saronno dates to the 16th century and was first made in Italy’s Lombardy Region, in Saronno. Made from almonds and apricots, this popular liqueur is best paired with a mixer that’s on the tart side, and one of the most popular is a good ol’ sour mix. Since most prepared mixes are nothing but glorified sugar water, elevate your barmastery with this simple recipe: two ounces of citrus to one tablespoon of your preferred sweetener. You could use agavé, and even honey and simple table sugar work well; but here, molasses is our pick since it pairs obscenely well with the almondy amaretto, and is more aligned with Italy’s agrodolce (bitter and sweet) attitude.
Makes 2 drinks
- 4 ounces freshly squeezed lemon juice
- 4 ounces Amaretto di Saronno
- 2 tablespoons unsulphured, blackstrap molasses, honey, agave or simple syrup
- Dash of Angostura or Fee Brothers Orange bitters or Fee Brothers Aztec Chocolate bitters (optional)
- In a cocktail shaker or bowl, combine lemon juice and sweetener; mix well. Add to cocktail shaker or bar pitcher and add the amaretto. Shake or stir, and pour over ice-filled glasses.
This recipe was featured on Season 24 - Episode 2426.
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