The Secret to Homemade Amaretto
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- Опубликовано: 11 дек 2022
- My homemade amaretto recipe utilizes mahlab instead of almonds. Like many spices and seasonings mahlab contains amygdalin - don’t worry, you’d have to consume a lot to have experience any effects but wanted to do my due diligence in just reiterating what I say in the video: do not consume mahlab raw just to be safe (as always do your research and proceed with caution) and be sure to roast them above 300F for 10 minutes or longer.
See these links below for more information
NY Times
cooking.nytimes.com/recipes/1...
Food52
food52.com/blog/20223-british...
This amaretto uses all natural ingredients with no food coloring. It will mellow in taste and color over time and may have sediment at the bottom. See my video below for using wine fining agents if you want to clarify your amaretto or other homemade liqueurs.
Using wine fining agents to clarify
• How To Use Wine Fining...
My homemade brandied cherries
• How to Make Your Own B...
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I am ALWAYS learning something from your videos Meghan!!!! I literally had no idea about HOW Amaretto can be homemade, I just know I love the aroma and flavor of it LOL. As always, a beautiful cinematic journey through cocktail making from you. Hope you've been well and so good to see you producing content again. Merry early Christmas! - Theresa
I really wish vidoes like this would put the recipe ingredients in the description.
Great vid! Definitely deserves more views.
Thank you so much! Hopefully it gets some more lol
Very cool! The last time I tried to make Ammaretto it turned Cloudy as hell! Definitely giving this a try
Hopefully you have a better result with my recipe! Please let me know how it turned out.
Watching this almost immediately after watching the Johnny Drinks version is pretty mind blowing. 😂
Lmao. If you don’t laugh, you cry! Thanks for the support,Vino!
I really enjoyed this video and learned more than I thought possible about ammeretto!
Awesome! I’m so glad you enjoyed the video :)
I've never seen mahlab, but maybe I've not been looking hard enough! Definitely want to give this a try!
Yay! I hope you can find it & get to try it out :)
Great video!
Thank you!!
Very cool idea!
Thank you! I love how it turned out:)
great idea, what do you think about filtering throu coffee filter before adding syroup to enchence clarity ?
that look delicious!
It’s so delicious! I hope you give it a try :)
We use mahlab for beauty purpose in Oman 😅 i just shocked when said Mahlab
Interesting recipe! Is there a way to make this a non alcoholic, or alcohol free homemade amaretto?
If so that would really cool to see on your channel.
I am actually in the process of workshopping a n/a version. Stay tuned!
A new Wee Pearl video! Happy!
🥰 I hope you enjoy!
Would love to taste haha 😊
It’s really nice! I hope you give it a try :)
I thought amaretto was made from apricot pits? Am I crazy? This sounds awesome.
It is! But sometimes they use bitter almonds.
@@TheWeePearl I've never heard of mahlab, I might have to see if I can find some. Did you consider putting apricot pits in as well? for extra complexity?
@@UnclePete I’ve seen some recipes that call for both, but from my understanding mahlab and apricot kernels taste the same. It could be worth exploring though!
@@TheWeePearl Cool! Good to know!
Stonefruits and almonds are related and their seeds are high in Benzaldehydes, which is where the flavoring comes from.
This looks great. I have a few questions about the recipe. I'm new to liqueur making and would like to better understand a few concepts.
1. Why do you make a simple syrup instead of adding sugar directly to the vodka/brandy? Doesn't the added water dilute the alcohol and also reduce shelf life?
2. Is there a reason for using brandy to infuse the vanilla and apricots and soaking them separately instead of adding them to the mahlep and vodka mix?
Thanks for clarifying.
These are such great questions!
1. Liqueurs are meant to be lower ABV. If you add the sugar straight to the alcohol you will run into a few issues. Your finished product will taste very harsh and unbalanced. Alcohol is not a great solvent for sugar. You can dissolve the sugar in alcohol, but you would need some assistance from an immersion blender to help it dissolve faster. The ABV is high enough that the liqueur is shelf stable.
2. This is to have more control over the flavor profile. The 2 different spirits have different abv- the strong flavors from the vanilla and apricots would infuse faster in the vodka than the brandy and would overpower the mahleb. I wanted the maglev to be the star of the show. Also only using the brandy, the finished product would be too sweet, if I only used vodka it would taste flat without the richness of the brandy.
@@TheWeePearl This is super helpful. Thanks so much for replying and for clarifying. I already made one version where I put everything together (I was a little lazy). Now, I've started a second batch where I will closely follow your method. I look forward to tasting the differences.
@@dishfish2 that’s awesome! Keep me posted!
Probably want try to use Plum instead of Apricot, we have some in my region
If I make it again I’ll try it. Thanks for the suggestion
Love to see a Jeffrey Morgenthaler drink! He was working the bar at his new place when I was in two weekends ago.
So cool!
Hm... I like the recipe: however - there is so much missed potential.
Jeffrey’s Bourbon workaround (remember: it is barrel-proof Bourbon) is due to two facts: a) Amaretto is far too weak to be main “spirit” in a sour. And it is too sweet.
If you do your own Amaretto, you can address both. Instead of using vodka and brandy, why don’t you use directly high proof bourbon? Or high proof neutral grain alcohol? This will extract as added benefit the aromas of the “botanicals” much better. And you can use it in the cocktail without a split spirit base.
Also: I would not use sugar in the sour. It makes not a lot of sense. Usually I am using in sweet sours a bit of orange juice (just 10-15ml or so), which neither alter the acidity nor the sweetness - but definitely increases the cocktail volume (as additional liquid increases the dilution).
Thank is for your feedback. Feel free to use this recipe as a guide for your own amaretto recipe. I like making lower abv cocktails- but it’s all about preference!
@@TheWeePearl thank you for replying.
Well - point is, that sours are basically made for spirits, which are at least 40% abv ((80º). That’s why a “normal” Amaretto sour doesn’t work well - too sweet and too weak.
Jeffrey’s recipe is just addressing this- but the whole “magic” is his selection of bourbon.
I will definitely try the recipe - but will definitely use a different base.
I like especially that you didn’t used any bitter almond flavoring for it - this was always a thorn in my eye, when it comes to other recipes.
By the way - great overall production value. I tried also to do RUclips videos - and know how difficult it is to create some properly looking (and sounding) videos! Kudos for that!
you need to drink this on ice nothing else
incredible, ty from brazil
Thanks! I hope you give it a try!