I’m not sure where this recipe originated; I’ve had it in my collection for years, and have tweaked it to the following recipe. I use Amaretto in anything I can get away with it – from cookies to chicken, cakes to marinades. Here’s a bit of trivia for you: Did you know that most commerical Amaretto is not made from actual almonds, but the almond’s relative – apricot pits?
3/4 cup boiling water
1/4 cup brown sugar
1/2 cup granulated sugar
Stir the sugars into the boiling water in a heat-proof glass bowl, and keep stirring until the sugars are dissolved.
1/2 cup corn syrup (if you use clear corn syrup or dark, it doesn’t matter – just adjust the food colouring*)
1 1/2 cups Vodka (I use 80-proof, and the least expensive I can find as it’s a purely alcoholic base)
1 tsp. vanilla extract
1 Tbs. almond extract
Stir in the corn syrup and then the vodka and flavorings and stir.
Store in a sealed bottle – I use a a swing bottle, or a formerly “real” Amaretto bottle. I would avoid cork bottles, as the fumes from the alcohol tend to eat into the cork after awhile.
* If you want an authentic colour, add food colouring to get that golden-brown colour: 2-3 drops of yellow plus 1-2 drops of blue = green, and then 5-6 drops of red will get you to brown.
I once stopped at the green phase, and served it as “Froschlikoer” – “Frog Liqueur,” and made labels with frogs on them! Unfortunately I don’t have any photos of that phase of cheekiness…
UP NEXT TIME: Copycat Vanilla Extract, and Almond Extract