Inquiring Imbibers want to know... - Imbibe Magazine Subscribe + Save

Inquiring Imbibers want to know…

Have you ever wondered why Guinness tastes better at a pub in Ireland? What’s the difference between syrah and shiraz? What makes vermouth dry? Our readers ask and we answer in every issue in our Distilled Q & A deparment. Now Imbibe is wondering what’s on your mind.

We invite you to send questions for our experts to editorial at imbibemagazine dot com with the word “distilled” in the subject line. We may print your question, initials and location in an upcoming issue!

And now, for some wise advice pulled from our Sept/Oct 2006 issue’s Distilled:

Q. Where does amaretto come from?
—K.T., Boulder, Colo.

A. Contrary to popular belief, amaretto liqueur is not made from almonds. It’s a pure distilled alcohol infused with apricot pits, burnt sugar and other fruits. It has added almond flavoring along with vanilla, clove and other spices and herbs. Disaronno, the original amaretto, was made in Saronno, Italy. There are several other brands of amaretto, but none matches the rich texture, color and flavor of the original. Said to have been created in 1525 by artist Bernardino Luini’s model, as a tribute to him, it is a very romantic drink.
—Cocktail consultant Kim Haasarud, author of 101 Martinis and founder of

Toasted Almond Martini
From Kim Haasarud’s 101 Martinis (Wiley)

3/4 oz. amaretto
1/2 oz. Baileys Irish cream
3/4 oz. Kahlua
1 1/2 oz. light cream
Tools: shaker, strainer
Glass: cocktail, chilled
Garnish: almond slivers

Combine the ingredients in a shaker with ice. Shake moderately and strain into glass. Garnish.

Now that’s news you can use.

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