How to make AMARETTO Almond Liqueur from SCRATCH + Amaretto Foam Latte!
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- Опубліковано 22 лис 2021
- Pick up a STARESSO Mini Espresso Maker here - staresso.com/
ROCK2MORE Frother here - rock2more.com/ - www.kickstarter.com/projects/...
In this video I show you how to make traditional Amaretto Almond Liqueur from scratch that tastes better than Disaronno, plus how to make a delicious Amaretto Foam Latte with a #Staresso espresso maker and a #Rock2More Frother.
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Bearded’s Amaretto
1 cup dried apricots - amzn.to/3FAxddA
1/4 cup apricot kernels - amzn.to/2ZeOZ6K
1/4 cup raw almonds - amzn.to/3CF55nU
1 tablespoon fennel seed - amzn.to/3DBxpIZ
1 teaspoon mahlab (sour cherry stones) - amzn.to/3DHWmCx
1 allspice berry - amzn.to/3nF2PbZ
1 cardamom pod - amzn.to/3cDXcVc
1 1/2 cups 100-proof vodka (divided)
1 cup aged apple brandy or any aged brandy you have
1/2 cup white sugar
1/2 cup Coconut Sugar - bit.ly/33cdUqn Coupon Code BB20
1/2 cup water
1/2 teaspoon vanilla extract - bit.ly/33cdUqn Coupon Code BB20
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Directions
1. Chop the dried apricots and crush all the dry ingredients just a little. They only need to be crushed enough to release the flavor.
2. Combine the apricots and dry ingredients in a 1 quart jar, add 1 cup of vodka, 1 cup of brandy, then seal up and store for 21 days, shaking the jar at least twice per day.
3. Strain out the solids, then filter the liquid through coffee filters 1 to 3 times to clarify it.
4. While the extract is filtering, add ½ cup of water to ½ cup of coconut sugar and heat it in the microwave for 2-3 minutes until the sugar is dissolved.
5. Then lightly caramelize the white sugar over medium heat in a non-stick sauce pot, stirring occasionally. It will melt, then turn brown quickly. Lower the heat to brown it slowly and avoid burning the sugar.
6. Carefully add the coconut sugar simple syrup to the caramel and stir it until all lumps are completely dissolved. You may need to reheat it slightly to help it dissolve. Allow it to cool, then add the remaining 1/2 cup of vodka to this syrup.
7. After the amaretto extract liquid has passed through the coffee filter, add the vanilla, then add the caramel syrup mixture to taste. Once you are happy with the level of sweetness, bottle the amaretto. It will be best to let it rest for a week before using to allow the flavors to marry.
Link to the original recipe - www.seriouseats.com/diy-amare...
Link to more info about Amygdalin in fruit kernels - www.artofdrink.com/science/cy...
Disclaimer: This project is demonstrated for entertainment and educational purposes only. If you attempt this project, you assume all risk.
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#kickstaresso #Amaretto - Розваги
Pick up a STARESSO Mini Espresso Maker here - staresso.com/
ROCK2MORE Frother here - rock2more.com/ - www.kickstarter.com/projects/rock2more/rock2more-1st-capsule-frother-and-latte-combo?ref=6aa5yy
Can you use almonds which are bitter,they are home grown?
@@cecimeci4839 Sure:-)
@@cecimeci4839 Of course, yes... also, the original Amaretto liqueur should be sweetly + bitter. You definitely don't have to worry about using bitter almonds. On the contrary... someone makes Amaretto liqueur even using apricot kernels (I mean the "wooden" shell from which you peel the almond). This gives to the liqueur a "woody" taste - similar to whisky.
BTW, this video tutorial is very nice 👍. It's concise... in my opinion... with a very appropriate choice of flavorings (I mean appropriate spices). I haven't tried this recipe yet... but I definitely have to sometime ❕
I just made one using a whisky base with almonds orange peel and sweetened with honey. It’s quite nice to be fair
Yum:-)
I couldn't tell you exact amounts, because I like to add until I like it, but I made an amaretto using almonds and vanilla extracts. Mixed them with a brown sugar syrup. For the spirit I used a tart cherry boche that I gave the liquor fairy. Had cherry and caramel flavors. Absolutely the best amaretto I've ever had.
Nice!
This is a great video. I’m an almond farmer and wanted to say that some varieties have a lot more distinct amaretto flavor than others. The variety we are harvesting now taste a lot like amaretto and made me rewatch this video
Very cool:-)
Don't you mean amonds?
Former amond hauler
Thank you for introducing me to mahlab!
This is awesome man! Thanks for doing the work on getting all this info together. Been wondering how to so this properly for a while.
Btw, your looking fit mate!! Good on ya.
Thanks brother💪😎
Adding a small amount of lime (calcium hydroxide) and iron sulphate to the maceration and then distilling will bind up most of the cyanide (it forms a non-volatile iron salt) but allows the benzaldehyde (almond flavour) to distil over. If the cyanide isn't bound up it will just distil over into the final product. Thanks for the link to AoD, drink safely.
Thanks so much for the advice!
I understand that you would probably need quite a bit more info from me to do any proper troubleshooting. If you're at all interested in helping a determined yet struggling hillbilly feel free to shoot me back a message thanks again bearded all of us out here fighting a good fight really truly appreciate what you do
If you lightly toast nuts and herbs it will be a much more intense flavor… love the vids bro!
I started my batch right after Christmas and finished the filtering/bottling last week. I now have a triple batch going. It's a hit!!!!
Thanks Bearded!
Love it brother. Have a good turkey day.
Thanks brother, you too.
Never drank coffee until I retired about three years. Now, every afternoon, it is coffee, Irish whiskey, Irish cream & a drop of chocolate syrup. Will have to try the amaretto when I get tired of my current concoction. Always enjoy your videos!
I'd like to try something like this one day it sounds good.
Must try! Thank you 😊
👍
Have you ever thought of making a recipe book with all your drinks. Explaining the science and equipment used for each drink? I know for sure if buy it.
Maybe one day! Great idea:-)
Looks delightful. I love amaretto, might have to give this a go. :D
Definitely worth a try.
i actually made this . and it was really awesome!!
So glad!!:-)
Wondered where this went. It popped up then went away soon as I commented. Thanks for posting this. I love Ameretto. If this is anything like DiSaronno I'm excited. I put that in my coffee all the time.
Yeah, I had to make a quick change and repost it. To me this is better than Disaronno;-)
Yeah, I was in the middle of watching it when it disappeared! I thought my internet dropped.
@@gmscott9319 I jumped the gun an my upload.
Another great vid fam
Thanks brother
Not a Doctor, every time I saw that, Brooklyn Nine Nine pop into my head.
Super recipe, brother.
Super cool coffee gadget.
Thanks broer! Is your power back on yet?
Doing the engagement thing for the algorithm.
Looks like a tasty spirit.
Thanks! Also, love the username.
Good video. Your remark about the cherry pits left me wondering if macerating them in cherry brandy/kirsch would intensify the flavor. Seems like a way of getting more out of the fruit while cutting down on waste.
That's actually a great idea brother. If you try a test, let me know!
it looks great. I can’t wait to try this out later. But I’m going to have to use my pumpkin rum for now to enjoy Turkey Day. Happy Thanksgiving!
How do you make pumpkin rum? I just began cutting up a pretty big one and I don’t want to waste any.
Yum!
@@amythompson7700 i used pumpkin purée for my recipe. I uploaded it almost two months ago
@@BeardedBored I assume you have a channel? Please tell me what it’s called?
how long is the shelf life? Just subscribed and cant wait to watch all your vids! Keep up the good work
Keep knocking off nice recipes like this. Thank you. I am definitely going to have to try this. Open question. Better off macerating with a stronger solvent or is this a case where the water is an important part of the maceration?
Stronger alcohol pulls more flavor agents. This can be a good thing, but most times it is not. Think it like wood aging X's ???. 50-60% ABV is ideal range for wood aging. Each % pulls out different flavors, so it makes a difference in the end product.
I haven't tried stronger abv, but I'd guess you'd get some more bitterness maybe.
Try it with grains of paradise rather than fennel. It work really well with the bitter almonds.
Great video
Thanks for the tip!
By far one of my favourite liqueurs, tastes like Dr Pepper when you mix it with coke too 👌
It really does taste like Dr. Pepper!
I add it to Dr Pepper for a cherry doctor pepper flavor lol. Dangerous stuff
@@marsniper27 yfs that's what I do too
Ahhhh, bitter almonds! The main ingredient in Lucrezia Borgia's wedding cake! What a party babe she was. I'm well versed in the use of bitter almonds, but I digress here. Never thought of using them in this way, interesting. Cool stuff brother, thanks for another awesome vid. Rev. D.
Note to self: Don't eat the Preacher's cake;-)
@@BeardedBored LOL!!! I don't do cakes brother, my lovely bride of nearly 35 years does that. I make brownies that make you happy! ;)
I was literally looking at Amaretto recipes for Xmas Presies.
I must be psychic!😜
@@BeardedBored can I have the numbers for next weeks euro lottery please lol
I think my powers only work for alcohol.
I wonder if adding a vanilla bean instead of the extract would add a better flavor 🤔 I'm gunna try this recipie and try the vanilla pod.
Happy Thanksgiving
Thanks, back at you brother!
I thought your shirt said "hypothefairy" when I first saw it.
New ball cap and tee-shirt for B&B. "Holy Crap that's good."
Hahaha!
Sold, I'm going to try it. I wish I had some homemade brandy like yours but I don't typically drink that so might cheat here. What would you replace this with?
The original recipe just says "brandy" so anything that is a wood aged fruit based spirit. Regular brandy is made from grapes, or if you can find an apple brandy in the liquor store, those should work great:-)
@@BeardedBored yeah, apple does sound better than grape for this. Will see what I find. Cheers
will a copper coated scrubber work in my collum? Really enjoy youre channel thanks.
Not really. They rust. Either use 100% copper or use stainless steel.
I like the bigger beard.
Makes you seem more bored :)
Hi, love the recipe! Will try it! Can I ask what type of spirit you used in the video? :)
Vodka and brandy. The full recipe is in the video description;-)
@@BeardedBored Thanks so much!!
Looks very tasty. Is that a BBQ sauce bottle. I've just started buying the Walmart brand sauce and the bottles are great for reuse.
Good eye! It is a BBQ sauce bottle, LoL:-)
A whole bottle of spirits in a day sounds intoxicating to me.
"Don't drink a bottle of any spirit in a day" - *looks at my whisky bottle* ........ But great recipe mate! Been hunting for an amaretto for ages where they don't just use almond and vanilla essence.
It is going to be amazing for The Godfather drink, bourbon and amareto ❤️
Yup. The irony is that I’m a Godfather myself and I’m Sicilian. I love Amaretto
Got to try some when my bourbon is done aging:-)
Can't stand coffee but I wanna try that amaretto foam on raisin bran.
Interesting combo. I'd try it:-)
I’ve been making my amaretto the « lazy way » before… sure it doesn’t taste half way as good as yours, with all the real ingredients and flavors of the real nuts and seeds, sure it’s a deep taste full of body!
Will try for sure!
Thanks!
Hey Bearded quick question. What’s your take on inverting brown sugar? Have you tried it? Is there even any point in doing it?
Never tried it. Might be worth it, but it depends on the application.
I’m curious how your macerated flavors would come out if they were placed in a gin basket and infused that way.
Jesse did a video on maceration vs infusion for gin. Not sure how this recipe would go, but it'd definitely be different.
@@BeardedBored Yep, I saw that one. Miss Brewbird also did one on amaretto I believe. I’ll need to go watch both again.
Gonna flavor fresh spirulina with apricot kernel oil. Hoping customers survive
You should take the leftovers and throw them into your next mash 🤔
Hey, what can you do with the leftovers from the amaretto making? All the dry fruits, they have been soaked in vodka and brandy for 3 weeks, so they should be good.
Fruit cake:-)
I think apple seeds have that toxic stuff inside them too. Brings up an odd jail story of mine. When I was in the Arlington city jail many years ago for selling moonshine (not really but it sounds more interesting), we got an apple for breakfast every morning. Apparently one of the guys hoarded a bunch of apple seeds. He decided to eat them. That night they pulled him out of the jail after he became unresponsive. By the way, did you change shirts during that three weeks?
Must have been a tough gig if he was trying to OD on apple seeds. Yes, I did change shirts...once;-)
My wife drinks amaretto and coke. I think it tastes like Dr Pepper.
If you “hypothetically” distilled the maceration it would remove all the amygdalin and therefore the cyanide.
Brewbird has an amazing amaretto video
My comment from her video:
“amygdalin is soluble in ethanol however evaporation of the alcohol will cause the amygdalin to crystallise out of solution. The melting point of amygdalin is 225c therefore after distillation, all amygdalin will be left behind.
It’s not going to end up in your final product.”
Thanks!
Would 2 or 3 all spice berries make a huge difference?
They can be pretty strong, so try 2
I was wondering if you made a liquor but super modern hightech way then same liquor but the traditional way would they taste the same?
What's the super modern high tech way?
@@BeardedBored modern way is a propane controlled fire or electricity controlled fire, yeast from a store that is very specific for that style of run.
Vs the way it was done when we didn’t have access to the things we do now. So a wood or coal fire for heat, yeast that was collected by either a old batch of yeast saved, or something you could just get your hands on ( like you could buy but it shouldn’t be a turbo or super specific super style of yeast).
@@Cluster-Duck Ok, I see. Like do an old school and new school side by side comparison. Cool idea. Might have to test that one out:-)
Can you tell me if George from barley and hops is still making videos I haven't seen none in a while and I just was wondering if he had quit making them appreciate your help
I was wondering the same thing
He's fine, just told me he's taking a break. Wish I knew how long. Miss his videos, too.
Thank you I appreciate you finding out for me I enjoy your videos
Seems like a fun project, what was the proof of your vodka and brandy?looking forward to trying this out!!
100 proof vodka and 85 proof brandy:-)
Hey off topic but wondering what happened to George Duncan? Haven’t seen him in six months! Ty
He's fine, but taking a break. Hope he comes back soon because I miss his videos too.
I've done this with Almond Extract, Carmel sugar and Vanilla Extract for a quick way that is rather close.....
Nice quick method.
I have a friend that makes something like this from loquat pits. Same deal the alcohol is far more toxic than the amount of cyanide.
Loquat is my favorite fruit. Now I'm very jealous!
Where is the links for the apricot seeds?
Click the "show more" in the video description for links and full recipe:-)
@@BeardedBored thank you brother!
have you ever thought about a vodka out of Pringles?
Not until you mentioned it. Hmmm, might have to try it. I think Arby's is making a Curly Fry vodka, but I think it's just regular grain vodka with curly fry flavoring. I'm gonna need a ton of pringles;-)
Hello my bearded brother from another hopefully not so bearded mother LOL as it is that I'm a Noob as you would call it and can literally count the amount of successful runs I've accomplished on one hand. With that being said not to do my own horn but I seem to have quite a knack for it. And I do believe that it's my equipment causing me the issue that I have but I was wondering and hoping for some feedback everything runs nice and clear for the first couple jars but then about the time my tail should be comin round the bend my distillate starts to fog out I was wondering if you could maybe throw me some ideas of what maybe could be going wrong
Tails have oils, so they cloud up. Perfectly normal:-)
@@BeardedBored thank you so much for the reply I really appreciate it. That was my thoughts as well I just wanted to make sure
now wrap some bananas in foil, cook them in charcoal after a good barbeque, and put a teaspoon of it over them...
I live in Turkey 🇹🇷 and people eat apricot 🍑 kernels by the bowl full.
Even very old people, and they don’t get sick.
Hey sir someone said George has pass away please tell me it's not true please
I have no reason to believe that is true. He hasn't talked to me in a while but there are no obituaries matching him for his area. I think that's just a malicious rumor.
I know that I am probably an outlier because I am extremely sensitive to repetitive noises but I am really curious as to why so many American UA-camrs (especially in the booze niche) love using that "Campfire song". I have noticed that it's a big reason that I don't return to a channel. Even here. I love the content but I will stay away for months at a time, come back to an awesome sounding Amaretto but by about the tenth time I hear that droning, repetitive loop I need to bail out.
Something to do with a 5 gallon bucket of raw almonds
Yes, that's it exactly;-)
la-core? 😂