Cocktails, Mixed Drinks & Recipes using Amaretto
Warm Blonde
Equal parts of Southern Comfort & Amaretto
Layer in a pony or shot glass.
Amaretto Rose
1 1/2 oz. Amaretto, 1/2 oz. Lime Juice, Club Soda
Pour Amaretto and Lime juice over ice in a Collins glass. Top with Club Soda and serve.
Amaretto Alexander
12 oz Amaretto
1 pt Half-and-half cream
6 oz White creme de cacao
1 1/2 qt Vanilla ice cream
Preparation : Combine Amaretto, creme de cacao, and half-and-half in blender. Put a scoop of ice cream in each sherbet glass and the remainder in blender; blend well. Pour into sherbet glasses and serve. Serves 10.
Orgasm
3/4 oz. each: Amaretto, Mexican Coffee & Irish Creme
Shake over ice, Strain into a Shot glass
Slippery Dick
Equal parts of: Peppermint Schnapps & Amaretto
Layer in a Shot or Pony glass
Toasted Almond Amaretto Ice Cream
1 quart vanilla ice cream, softened
1 1/4 cups Amaretto
1/3 cup chopped almonds, toasted
Whipped cream
Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup Amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of Amaretto. Garnish with whipped cream.
Crust:
- 1/4 Cup Butter or Hard Margarine
- 3 tbsp. Granulated Sugar
- 1 1/4 cups Graham cracker
- 2 tbsp. Cocoa
Filling:
- 2x8 oz. Cream Cheese, softened
- 1/2 Cup. Granulated sugar
- 2 Large Eggs
- 6x1 oz. Semisweet chocolate baking squares chopped, melted, and cooled
- 2/3 Cup Sour Cream
- 1/3 Cup Amaretto Liqueur
- 1 tsp. Vanilla
- 1/2 tsp Almond Flavoring
Topping:
- 2 x 1 oz. Semisweet chocolate baking squares, chopped
- 1 tsp. Butter or Hard Margarine
- 28-30 Whole Almonds
Amaretto Cream Sauce
1 cup sour cream
1/2 cup powdered sugar
2 tablespoons Amaretto
Mix with small whisk - refrigerate for one hour or longer. Serve over fresh fruit in compote. Garnish with mint leaf. Keeps 3-4 days.
Amaretto Mousse
Serves: 6
1 pint whipping cream
1 tbs. gelatin powder
3 oz. Amaretto liqueur
4 eggs
3 tbs. confectioners sugar
vanilla extract, to taste
almond extract, to taste
1 cup sliced, toasted almonds
Whip the fresh, heavy cream. Place in the refrigerator until ready to use. Dissolve the gelatin powder in Amaretto in a double boiler. Keep warm until ready to use. Combine the eggs and confectioners sugar in a separate double boiler. Heat on low temperature until warm while whisking constantly. Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks.
Fold the gelatin mixture into the eggs. Fold in the whipped cream and add vanilla and almond extract to taste. Fill dessert glasses and place in the refrigerator until firm (approximately 1 hour). Garnish with sliced, toasted almonds.
Dark Fudge Brownie Cake
1/2 cup butter
5 ounces semi-sweet baking chocolate
1/2 cup light or dark Karo syrup
3/4 cup sugar
2 large or 3 medium eggs
1 cup all purpose flour
1/4 teaspoon salt
1 cup chopped pecans or walnuts
2 Tbsp Amaretto
Heat oven to 350. Grease and flour a 9 X 9 inch baking pan.
In a large saucepan over medium heat, stir the butter, syrup, and chocolate until they reach a boil. Remove the saucepan from heat, and let cool. Stir the sugar into the chocolate mixture, then mix in the eggs - one at a time, then the vanilla. In a separate bowl, mix together the flour, salt and nuts. Stir the flour mixture into the chocolate mixture. Spread the batter into the baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
Cool 10 minutes and remove from the pan.
Amaretto Royal Pear Cake
Serving 8 pear halves in heavy syrup, drained
1/2 cup Amaretto
1/4 cup Crisco Shortening
1/2 cup sugar
1 egg
1 cup sifted all-purpose flour
1/3 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon almond extract
1/2 cup sliced almonds
1/3 cup butter
1/2 cup brown sugar
3/4 cup apple jelly
Preheat the oven to 350 degrees.
Drain the pears and place in bowl with the Amaretto and soak for 1/2 hour or longer. Beat shortening, sugar and egg until light in color. Sift the flour and baking powder together and add to sugar mixture, alternating with the milk until well blended. Add almond extract. Fold in almond slices lightly.
Mix melted butter and brown sugar and spread on bottom of 9-inch round cake pan. Drain pear halves, reserving liqueur. Arrange pear halves in pan over brown sugar mixture. Pour batter over pear halves and bake for 30 to 40 minutes, or until cake shrinks from sides of pan. Invert cake and cool on rack.
When cake is cool, place on serving plate and glaze with the apple jelly mixed with the reserved Amaretto used to soak the pears.