What is the flavour of the liqueur Amaretto?
"Amaretti di Saronno Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaron that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretto biscuits. The Amaretti di Saronno are widely available commercially, most notably through the brand Lazzaroni. Amaretti di Saronno are unrelated to Amaretto liqueur, which is produced by two other companies based in Saronno - ILLVA and PLF. The invention of this amaretto has received an amorous Renaissance treatment. In the early 18th century, a Milanese bishop or cardinal surprised the town of Saronno with"
"Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called ""Kräuterlikör""), in Hungary, the Netherlands, and France. But the term ""amaro"" is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup,"
"the New York World Wine and Spirits Competition, the Amaretto di Saschira won double gold and best liqueur in show and the Triplum Triple Sec Orange won double gold and best fruit liqueur in show. Girolamo Luxardo Girolamo Luxardo S.p.A is an Italian liqueur factory. Founded in Zara, Dalmatia (now Zadar), it moved to Torreglia near Padua after 1945. The company's current products include a variety of liqueurs and similar products (""Maraschino"", ""Sangue Morlacco"", ""Sambuca"", ""Amaretto"", ""Grappa"", ""Passione Nera"", ""Slivovitz"" etc.) as well as other baking related products, such as liqueur concentrates, fruit syrups, and jams. Luxardo products are sold"
"The liqueur is sold in an oblong glass decanter designed by a craftsman from Murano and does not contain any almonds or other nuts. Disaronno can be served straight up as a cordial, on the rocks, or as part of a cocktail mixed with other alcoholic beverages, Coca-Cola, ginger ale, or fruit juice. It may also be added to hot chocolate, chamomile tea (often with an effervescent vitamin B supplement), and is an ingredient in the Italian variant of an Irish coffee. Disaronno Disaronno Originale (28% abv) is an amaretto-tasting liqueur with a characteristic almond taste made in Italy. Its"
"confused with amarone, a rich Italian dry red wine from Valpolicella. Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (""china""), lemon balm (""melissa""), lemon verbena (""cedrina""), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (""ruta""), wormwood (""assenzio""), and elderflowers (""sambuco""). The following is a list of some of the notable commercial brands: Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal"
"an apéritif and digestif, after-dinner drink, and all-day drink. It is used in cocktails such as Italian Sangria, Gelato Lucano, Amarcord. Amaro Lucano Amaro Lucano is an Italian herbal liqueur in the Amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata. The adjective ""Lucano"" comes from Lucania, another name for Basilicata. It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs. The secret recipe has been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained fame throughout the Kingdom of"
"is sweet, thick and has a gentle herbal bitterness. It is 29% alc/volume (formerly 32%) and distilled and bottled in Italy. Averna is a classic digestif, often served on the rocks or neat. It also is an ingredient in some cocktails. Amaro Averna Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The Averna company was acquired in 2014 by Gruppo Campari. In 1802, Salvatore Averna."
"while lighter components are on the top. The “heart” of the extract is the one kept. Pure alcohol, essential oils, water, the aged extract, sugar, caramel and water are mixed in a large tank to get a hydro-alcoholic solution. The mixture is then filtered, bottled and ready to be sold. Amaro Lucano is caramel brown in color, has a bittersweet flavor, and its strength is 28% ABV. It can be savoured neat, chilled, with ice or orange zest. It is usually served as a digestif after a meal and also as a base for cocktails. Amaro Lucano is used as"
"Godfather (cocktail) The Godfather is a duo mixed drink made of Scotch whisky and amaretto. Typically, the drink is served on the rocks in an old fashioned glass. As with many cocktails, the origin of the Godfather's name is uncertain. The amaretto brand Disaronno claims the drink was the favorite cocktail of American actor Marlon Brando, known for playing the titular character in the popular American film adaptation of Mario Puzo's ""The Godfather"", which prominently features the Italian mob. This may be an allusion to the cocktail's prominent use of amaretto, an Italian liqueur. IBA writes the name as two"
"liqueur dating back to the early twentieth century that also contains honey and brandy. This liqueur is most famously used in the Dorchester cocktail. A study was conducted on different pummelo accessions from Bengal, India, and a wide variability was observed in the fruit physico-chemical characters. The result shows that the fruit skin colour shows variation from greenish-yellow to orange, most of the fruits are round shaped whereas some fruits are oval as well. The placental tissues shows colour variability from whitish to pink and even reddish as well. The taste of the juice are classified as sour in some"
"Braulio (liqueur) Braulio is a type of Valtelline herbal amaro. It is a digestif typically served cold or at room temperature, though it is also occasionally served as an aperitif with sparkling white wine. The original recipe dates to 1826, conceived by Francesco Peroni, a pharmacist and botanist of Bormio who studied the beneficial properties of various local herbs. Production of Braulio began in 1875. Since 1999, the amaro has been a property of Casoni Liquori S.p.A., a company based in Finale Emilia (Modena), although production continues at the Peroni family farms in Bormio. The trademark is held by Fratelli"
"the most. There are also several other popular alcoholic drinks in Italy. Limoncello, a traditional lemon liqueur from Sicily and Southern Italy (Sorrento, Amalfi and the Gulf of Naples) in general, is one of the most common. Made from lemon, it is an extremely strong drink which is usually consumed in very small proportions, in small glasses or cups. Amaro Sicilianos are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in Sardinia and other regions."
"is rich in Gentian and Cinchona Calisaya. It was awarded first in Rome in 1902. Amaro Sibilla Amaro Sibilla is an Italian liqueur in the Amaro category. It is produced by the Varnelli S.p.A., a distillery in Pievebovigliana, in the Province of Macerata. It was created in 1868 by the herbalist Girolamo Varnelli. According to his recipe, the ingredients are an infusion of herbs and roots from Monti Sibillini made on wood fire, pure honey from Monti Sibillini, and alcohol. These ingredients, once blended, have to be decanted and aged for several months. Nowadays, it is still produced in the"
"Amaro Sibilla Amaro Sibilla is an Italian liqueur in the Amaro category. It is produced by the Varnelli S.p.A., a distillery in Pievebovigliana, in the Province of Macerata. It was created in 1868 by the herbalist Girolamo Varnelli. According to his recipe, the ingredients are an infusion of herbs and roots from Monti Sibillini made on wood fire, pure honey from Monti Sibillini, and alcohol. These ingredients, once blended, have to be decanted and aged for several months. Nowadays, it is still produced in the same way. During the 19th century, it had success as an anti-malarial drug because it"
"exports it under the brand name ""Chinò"" and ""Chinotto."" Coca-Cola produces it under the brand name ""Fanta Chinotto"" in Italy and ""Fanta Amara"" in Malta. In Italy, quinine is an ingredient in chinotto beverages. Chinotto (drink) Chinotto is a type of carbonated soft drink produced from the juice of the fruit of the myrtle-leaved orange tree (""Citrus myrtifolia""). The beverage is dark in color. Its appearance is similar to that of cola, but it is not as sweet as cola, having a bittersweet taste. The drink was known in antiquity as a dark-hued, bitter-tasting variant of orange juice, and was"
"Limoncello Limoncello () is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino. It is also a popular homemade liqueur, with various recipes available online and in print. Although there is debate about the exact origin of the drink, it is at least"
"is traditionally served chilled as an after-dinner ""digestivo"". Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy. Limoncello is also used to make various cocktails, pastry or ice cream. Alcohol content can vary widely, especially among homemade variants, but the average alcohol content is between 25% to 30%. Many variations of limoncello are also available. These include pistachiocello (flavored with pistachio nuts), meloncello (flavored with cantaloupe), arancello (flavored with oranges), and fragoncello (flavored with strawberry). A version made with milk instead of simple"
"Amarula Amarula is a cream liqueur from Zimbabwe. It is made with sugar, cream and the fruit of the African marula tree (""Sclerocarya birrea"") which is also locally called the ""Elephant tree"" or the ""Marriage Tree"". It has an alcohol content of 17% by volume. It has had some success at international spirit ratings competitions, winning a gold medal at the 2006 San Francisco World Spirits Competition. Amarula was first marketed by Southern Liqueur Company of South Africa (the current trademark owners and wholly owned subsidiary of Distell Group Limited) as a liqueur in September 1989, the Amarula spirit having"
"can be flavoured with many botanicals including cinchona bark (the source of quinine), gentian root and fruit, and typically don't contain wormwood, or flavours of wormwood, that vermouths historically have. Two types include Quinquina and Americano. Quinquina uses cinchona as a main flavouring ingredient. Brands of this type of aromatised wine aperitif include Lillet, Dubonnet and Byrrh. Americano uses gentian root as the main flavouring ingredient. The name comes from the Italian 'Amer' meaning bitter, rather than any reference to 'America'. Brands of this type of aromatised wine aperitif include Cocchi Americano and Vergano Americano. Lillet is a French aromatised"
"lime. The fruit of the bergamot orange is edible. An essence extracted from the aromatic skin of this sour fruit is used to flavour Earl Grey and Lady Grey teas, as well as confectionery (including Turkish delight ). It is often used to make marmalade, particularly in Italy. In Sweden and Norway, bergamot is a very common flavourant in snus, a smokeless tobacco product. Likewise, in dry nasal snuff, it is also a common aroma in traditional blends. Carpentierbe, a company based in San Giorgio Morgeto, makes a ""digestif"" liqueur derived from bergamot marketed under the name Liquore al Bergamotto."
"Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United"
"Kräuterlikör is also served as an ingredient of different cocktails and long drinks. Widely sold liqueur brands are Riga Black Balsam, Jägermeister, Killepitsch, Kuemmerling, Schierker Feuerstein, Schwartzhog, Wurzelpeter, and Underberg (Germany), Altvater (Austria), Becherovka (Czech Republic), Unicum (Hungary), as well as Bénédictine and Chartreuse (France). In Italy, ""amaro"" (""bitter"") liqueurs include Cynar and Ramazzotti. Kräuterlikör Kräuterlikör (herbal liqueur or spiced liqueur, also called ""half-bitters"") is a type of liqueur that is flavored with herbs or spices and traditionally drunk neat as a digestif. In contrast to bitters, they have a higher sugar content, expressed as invert sugar. Liqueurs of this"
"of San Francisco, California. The Italian-American association with Italian sodas has been reinforced by various ready-made brands of Italian sodas, such as the 2005 creation of Romano's Italian Soda Company (named after the Italian-American grandfather of the company's founder) and the 2007 introduction of ""The Sopranos Old Fashioned Italian Sodas"" which come in three flavors: limoncello, amaretto, and Chianti. Italian soda An Italian soda is a soft drink made from carbonated water and simple syrup, usually flavored. Flavors can be fruit (e.g. cherry, blueberry) or modeled after the flavors of desserts, spices, or other beverages (e.g. amaretto, chai, chocolate). Some"
"a visit. A young couple, residents of the town, welcomed him and paid tribute with an original confection: on the spur of the moment, they had baked biscuits made of sugar, egg whites, and crushed apricot kernels. These so pleased the visiting bishop that he blessed the two with a happy and lifelong marriage, resulting in the preservation of the secret recipe over many generations. Amaretti di Saronno Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaron that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional"
"consumption too. So, Jean Bernard Blancheton, the current master cellar of Lillet created Lillet Rosé. Lillet is an aperitif wine (a blend of Bordeaux wines and citrus liqueur). It should be served well chilled at 6–8 °C (43–46 °F). In France, Lillet is generally served on ice with a slice of orange, or a lemon or lime peel. In Germany, Austria and Switzerland Lillet blanc is more often served as a Lillet Vive, a Lillet blanc long drink. A Lillet Vive is 5cl Lillet blanc, 10cl tonic water, a slice of cucumber, a strawberry and mint leaves. In other countries,"
"Fernet-Branca Fernet-Branca is a brand of ""amaro"", or bitter herbal liqueur. Bernardino Branca invented the Fernet-Branca bitter in Milan, Italy, in 1845. The brand soon thereafter gained popularity, leading to the founding of the Fratelli Branca Distillery. Intensely bitter since its inception in 1845, Fernet-Branca has been produced according to the original recipe that has been handed down from generation to generation. The bitters are made from 27 herbs and other ingredients. The exact formula is a trade secret known only to the Fernet-Branca president, Niccolò Branca, who personally measures out the aromatics during the production process. The same manufacturer"
"and Waitrose stores), parts of Japan, the United States, Switzerland, Austria (at SPAR supermarkets), Argentina and in special food stores in Germany. The taste is mild and slightly apple-like, with a berry after-flavour. Carbonated water, sugar, (E150d) caramel colour, citric acid, (E211) sodium benzoate and (E202) potassium sorbate (preservatives), ascorbic acid (antioxidant), guaraná extract and natural flavours. One of Guaraná Antarctica's 2006 commercials featured Argentine football player Diego Maradona finding himself wearing the yellow jersey of the Brazilian team and singing the Brazilian national anthem before waking up and proclaiming it was a nightmare, because he had drunk too much"
"complete the recipe. Amaro Montenegro Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro. Stanislao traveled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. The 40 botanicals that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano"
"Licor 43 Licor 43, or Cuarenta y Tres (Spanish and Papiamentu for ""43""), is a Spanish liqueur. It is made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, for a total 43 different ingredients (hence the name). It is 31%abv / 62 proof and is a light bodied, sweet liqueur. In color it is yellow tinged with a touch of gold. The aroma is sharp, warm, and complex, with vanilla up front; and then tangy sweet fruit, spices, and an aged rum-like presence. The flavor is similar to the aroma; vanilla, complex intermixed spices,"
"Nocello Nocello is a walnut- and hazelnut-flavored liqueur from Italy. It is produced by the Toschi Vignola s.r.l. company of Savignano sul Panaro, Province of Modena, Emilia-Romagna, Italy. The product originated in Emilia-Romagna. It is labeled ""Imitation Liqueur"" in the United States and is 24% alcohol by volume. The liqueur, which is colored with caramel, is sweet with a rounded and balanced walnut flavour with vanilla tones. Nocello is similar in taste to Frangelico. In 2004 Nocello was awarded a gold medal at the IWSC (International Wine and Spirit Competition, UK) competition for nut liquors. Similar liqueurs have ""been produced"
"Cynar Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke (""Cynara scolymus""), from which the drink derives its name. Cynar is dark brown in color, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952. Cynar can be taken as either a digestive or as a cocktail (mixed with soda water and lemon or orange slice, or with cola, eggnog, tonic water, milk or bitter lemon soda). Europeans often mix it with orange juice, especially in Switzerland and"
"- literally ""extra bitter"", as opposed to sweet). Amarone is a very ripe, raisiny red wine with very little acid, often >15% alcohol (the legal minimum is 14%). Typically Amarone is released five years after the vintage, even though this is not a legal requirement. The pomace left over from pressing off the Amarone is used in the production of ripasso Valpolicellas. Amarone was awarded Denominazione di Origine Controllata status in December 1990 and promoted to Denominazione di Origine Controllata e Garantita status in December 2009. If fermentation is incomplete, the result is a sweet red wine called Recioto della"
"Lillet Lillet (French pronunciation: ), classed as an aromatised wine within EU law, is a French wine-based aperitif from Podensac. It is a blend of 85% Bordeaux region wines (Semillon for the Blanc and for the Rosé, Merlot for the Rouge) and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). The mix is then stirred in oak vats until blended. During the aging process, Lillet is handled as a Bordeaux wine (undergoing fining, racking, filtering etc.). In the original ""Kina"" Lillet formulation (so named with respect"