Other Uses for Amaretto

[MrWookie]

I was talking with a lady friend last night. She was saying that she likes amaretto, but that often it's a little too strong and too sweet for her, so she would like a good idea for some sort of concoction based on it. The only drinks I had really made a lot with amaretto are godfathers (2:1 bourbon:amaretto) and amaretto sours, which are just sugar bombs, and not really the thing. Oh, I also suggested Kahlua, but she doesn't really like coffee, so that's out, too. Anyone got any other creative amaretto drinks that aren't overly sweet or overly strong?

[Buckmulligan]

hmmm i thought godfathers were 2:1 scotch:amoretto?

[MrWookie]

Either one makes a good drink, but I generall prefer bourbon. Sometimes I call the bourbon version the Godfather Pt. II, but whatever. Different bar books will list either version as the Godfather.

[Zachass]

We use it for flaming Dr. Pepper shots. Pour a shot of amaretto into a shot glass. Pour a 151 floater on top. Light on fire. Drop into 1/2-3/4 of a beer in a glass (pretty much anything works, Bud is the standard I believe) and chug that motha down. Tastes like Dr. Pepper. Oodles of fun, just don't light your face on fire.

[Buckmulligan]

flaming dr. pepper is fun, but the fire does nothing more than provide a rush; I don't care what anyone says ;p

[Toe-Knee]

Is an amaretto sour Amaretto+Sprite? Well if it isn't that's good. It's like a Shirley Temple with her cherry popped.

[Zurvan]

Amaretto + Coke, tastes just like Dr Pepper. Good, mellow drink.

[EnderIII]

amararetto and milk or mix it with mountain dew
both sound kinda weird but are quite delicious

[ethan]

If you make an amaretto sour as amaretto + lemon juice, lime juice and simple syrup you can make something that's not quite so cloying (and in fact actually sour should you so desire). You can also add vodka to these without much changing the taste since the other flavors are so strong. The recipe in American Bar has simply 3/4oz of amaretto, lemon and lime (no sugar). Shake over ice and strain into a sour glass (somewhere between a smallish white-wine glass and a champagne flute), with the only added sweetness coming from a maraschino cherry.

I tend not to make all that many different drinks with amaretto - same with most other liqueurs. The godfather's one I'll have from time to time (the 2:1 bourbon:amaretto version); the scotch+amaretto interpretation of the drink doesn't sound particularly appetizing to me. There just aren't many cocktails that call for it. There's the godmother, which substitutes vodka for the bourbon in the godfather.

One route I might suggest is mixing it with champagne - probably 3/4-1oz or so of amaretto in a flute and then top with a dry champagne. Not anything I've tried but I assume it'll be good.

[Peter Harris]

We had a friend (Rory) whose dad worked in an ice-cream factory. Since freezing dulls the flavour, and alcohol reduces freezing point, they had to produce 50% abv amaretto.

We duly added it to whisky and proclaimed it the Don Rory. I heartily recommend.