![]() Simple Syrup: You may not need this at all, depending on the proof of your bourbon and your tolerance for acidity. of it instead of the 0.75 oz., and go from there. If all you have is regular bourbon, it won’t be quite so perfectly balanced but you can still make the drink taste good, just add 1 oz. Honestly, any bourbon above say 55 percent will be great. Booker’s, from Jim Beam, is the most widely available, and that works brilliantly here, as would the excellent old standby Elijah Craig Barrel Proof or the fantastic new Stellum Bourbon. These are products aimed at aficionados, which is great news for us because it means they’re all pretty good-I’m not sure I could name a bad one. Occasionally, however, they just pull it straight from barrel to bottle without further dilution, and this is cask-strength bourbon (or “barrel strength” which is the same thing). They also knew the recipe, because the recipe is the name: Amaretto and sour mix.Ĭask-Strength Bourbon: “Cask-strength” refers to the proof at which they age it, which, for normal bourbon, is quite a bit north of what they will end up bottling at. You may or may not have heard of the Godfather (scotch and amaretto), invented the same year that the film came out, but everyone knew the Amaretto Sour-the sweet, weak Amaretto Sour, garnished with a day-glo cherry and a headache. ![]() It wouldn’t be until 1968 that the brand Disaronno (literally “from Saronno”) was imported to North America, perfectly in time for it to catch the wave of absolute garbage that would come to dominate American cocktails for the next 30 years. Made since the early 18th century, these little macaron-like sweets are made with egg whites, sugar and apricot pits, the latter of which gives them a bitter almond flavor-“amaretti,” in Italian, means “little bitter ones.” One of the many producers making these cookies was the Lazzaroni family who, in 1851, had the bright idea to combine some of their delicious cookies with alcohol, creating an amaretti-flavored liqueur, which they called “amaretto.”įor over 100 years, Amaretto was just a local phenomenon in this small corner of Italy. In the Lombardy region of Italy, about 20 miles northwest of Milan, is a smallish city called Saronno, which is famous for making a flourless cookie that they call amaretti. Well, it’s a sweet liqueur that tastes like almonds, so I suppose it’s mostly what you think it is, but it gets there in an interesting way. Old Forester Just Dropped a New Bourbon Finished in Scotch CasksĪmaretto isn’t exactly what you think it is. Why This 10-Seat Omakase Counter Is N.Y.C.’s Most Exciting Place to Drink Wine Taste Test: Dewar’s Excellent New 37-Year-Old Whisky Will Make You Look at Blends Differently
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