Amaretto Drink Recipes
If you're entertaining at home this holiday season, more than likely you'll be serving some type of alcoholic beverage to your guests.
While you're in the liquor store stocking up you'll probably see some of the recipe pamphlets and booklets published by the distilling companies and breweries. They publish free recipe booklets just like the food companies do.
Italian Intrigue (1980, 20 pp) is one of those booklets that came off of a liquor store display. Published by Foreign Vintages, Inc., it's a small booklet that contains 34 drink recipes that use Amaretto di Saronno liqueur as the alcoholic ingredient. It's illustrated with nice color photos of the drinks in their appropriate glassware.
Many of the drink names are familiar: The Godfather, The Godmother, Foxy Lady and the Velvet Glove. I remember working in a restaurant bar back when it was first became popular for bartenders to use ice cream in the place of regular cream in the after dinner drinks--those yummy concoctions were good enough to make you want to skip dinner and go right to the end of the meal.
Some of the recipes in this booklet call for ice cream in the original recipes: Neapolitan Ice Cream Soda, Banana Frosted, Strawberry Shake and the Coffee Lover's Iced Coffee.
There are four recipes in the Nogs and Punches section that might work for a holiday crowd, depending upon whether your local weather temperatures are hot or cold: Mocha Eggnog Saronno, Hot Buttered Saronno, Sangronno and Saronno Sunshine Punch.
Check out the displays in your liquor store this month if you're looking for more contemporary recipes--although I'm sure the old favorites will still be there too.
Don't forget to encourage your guests who will be consuming alcoholic beverages to pick a designated driver. Let's have a safe holiday season!
MOCHA EGGNOG SARONNO
6 eggs (see my note below)
1/2 cup sugar
4 cups (1 quart) half and half
1 cup Amaretto di Saronno
1/2 cup instant coffee granules
1 cup chocolate syrup
2 cups (1 pint) heavy cream
1/4 cup Amaretto di Saronno
Beat eggs with sugar until fluffy. Gradually beat in half and half. Mix Amaretto di Saronno and coffee until dissolved. Stir coffee mixture and chocolate syrup into eggs. Pour into a 2-1/2 quart bowl. Chill. Whip cream with amaretto di Saronno and spoon on top of eggnog. Sprinkle with nutmeg.
Makes 12 servings
Note: The recipe above is from the Italian Intrigue booklet. Note that it calls for the use of raw eggs. This is a controversial subject and you should make your own decisions as to whether or not you wish to assume the slight risk of food borne illnesses that can occur when using raw eggs in recipes. You can Google the term EGGNOG RAW EGGS and make your own decision.