Amaretto Liqueur
A homemade amaretto built from brandy, grain alcohol, apricots and almond extract over a cooled sugar syrup, then aged. Toasted-almond sweetness you made yourself.
Hard
Difficulty
30 min
Time
180 Cal
Calories
Flavor profile
Brandy
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- Food Coloring2 drops blue
- Food Coloring6 drops red
- Water1/2 cup
- Sugar1 cup
- Food Coloring3 drops yellow
- Water3/4 cup
- Almond Extract1 tblsp
- Glycerine1/2 tsp
- Apricot2
- Grain Alcohol1/2 cup pure
- Brandy1 cup
Instructions
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.
Pairs well with
This homemade almond-apricot liqueur pours well over Italian dessert spreads:
- Amaretti cookies
- Apricot crostata bites
- Toasted almond biscotti
- Mascarpone-stuffed dates
Similar taste
Frequently asked questions
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