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Gunther Anderson
 
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Default Homemade Amaretto?

PC Consumer wrote:

> Thanks for the comments, Gunther. Nice site...
> I plan to experiment with some liqueurs, but probably without any desire
> to mock specific products like di Saronno.
>
> I'm concerned about the possibliliy for me (a beginner with a low
> budget) to imitate the flavor/quality of di Saronno without much
> experimentation, but good advice. Is it possible, or should I buy the
> real thing?


If you need the real thing, buy the real thing. Di Saronno is made
with the seeds of apricots - you break open the pits to get the seeds
themselves. They probably use a particular variety or brand of alcohol,
and may add any number of small-quantity spices for color. You're very
unlikely to be able to duplicate it perfectly.

I always tell people that making liqueurs is about handcrafting them,
and in making your own varieties. It's never worthwhile if you want to
try to clone a commercial liqueur more cheaply.

Basically, it comes down to your particular taste. If you're looking
for a fun almond-like liqueur, you can easily make it yourself. The
bragging rights are worth a lot. Especially for cocktail mixing, really
epensive liqueurs are never worth the expense, since their subtle
flavors will get overwhelmed by whatever else you toss in.

Obviously, someone thought the recipe you have came close enough for
their taste. But they probably could tell the difference, too.

> Is it possible for even an experienced liqueur maker to come close to di
> Saronno? I've heard that it is a top quality amaretto without much
> competition.


That might just be a testament to the small market for Amaretto
products, or that di Saronno has an enormous brand value. It's probably
not because it'd be impossible to come close to duplicating. Whether
anyone can duplicate it or not depends entirely on the sensitivity of
the maker's tongue. You have to figure out what the flavors present
are, and then decide how to duplicate them. "Close to," sure. Even an
inexperienced liqueur maker can come close to it. But not duplicate it.

> I assume that anything over 2/3 of the 'real' price would probably not
> be worth the effort and gas. I might break even, or worse, spend more
> than the cost of the real product. I have also considered a fresh bottle
> and cork, which I would need to order by mail, or make a little trip...


Decide what you really want. If you want di Saronno, buy di Saronno.
If you want an almond-tasting liqueur for your own purposes that would
be much cheaper than real di Saronno, you should be able to pull it off.
If you want a homemade taste-alike of di Saronno, expect it to take
time and effort, and not to be substantially cheaper than just buying it
- especially if your time has any value.

Oh, for bottles, just make the trip. I buy mine from a local
wine-making supply store for something like $2/750ml bottle, and corks
are $.30 each. Well worth not having to worry about bottle quality and
residual flavors in used bottles.

Another Amaretto recipe:

From Charles Thomas' Sweet Sips 2:

Amaretto

1/2 lb fresh almonds
2 cups brandy
1 Tbsp grated orange peel
1 Tbsp vanilla extract
1 dried apricot, chopped
1 cup vodka
1 cup sugar, 1/2 cup water
1 tsp Finishing Formula**

** Finishing Formula is a glycerin mixture that the author sells
himself. Since I never use glycerin, I couldn't guess what else might
be in it, but possibly an antioxidant fruit protector powder. You only
need this if a thicker mouth feel is crucial for your enjoyment of a
liqueur.

Chop almonds, put in jar with apricot, brandy, vodkja, vanilla and
orange peel. Steep 6-8 weeks. Strain and filter. Boil sugar and water
together until sugar is dissolved, and let cool. Add to mixture.
Bottle and/or serve.


Classic Liqueurs by Cheryl Long and Heather Kibbey, and Cordials From
Your Kitchen by Patte Vargas and Rich Gulling both have Amaretto recipes
as well. Long & Kibbey might be hard to find, but Vargas & Gulling is a
great book to have.

Enjoy,
Gunther Anderson