The Italian liqueur amaretto is flavoured with which ingredient?
"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"
"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,"
"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"
"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"
"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"
"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"
"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"
"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"
"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"
"the pun between the Latin words ""aurum"", which means gold, and ""aurantium"", which means orange (fruit). Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele"
"Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo (""Castel Goffredo's bitter tortello"") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence ""balsamita"" filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand,"
"Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele D'Annunzio, with a reference to the ancient Roman origins of the recipe. The name derives from"
"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"
"ossobuco alla milanese), marmalades, sauces, sorbets and salads. Zest is a key ingredient in a variety of sweet and sour condiments, including lemon pickle, lime chutney, and marmalade. Lemon liqueurs and liquors such as Licor de oro require zest. Zest is used in some cocktails not only for flavor and aroma but also for color as a garnish. For use as a cocktail garnish, zest often is cut in a long spiral called a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the"
"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"
"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"
"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"
"it is served with ""crema di mascarpone"", a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute. Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but these have not yet been successful. Former Italian Agriculture Minister Paolo De Castro was known to be looking at ways to protect genuine Italian cakes from growing competition in South America, and exploring whether action could be taken at the World Trade"
"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"
"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."
"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"
"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 and marjoram, with"
"counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach purée to both locations, it became a year-round favorite. The Bellini is an IBA Official Cocktail. They also suggest a Puccini, replacing the peach purée with an equal amount of mandarin juice, a Rossini, which uses strawberry purée, or a Tintoretto, which is made with pomegranate juice. The Bellini consists of puréed white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. The original recipe was made with a bit of raspberry or cherry juice to give the drink"
"of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others. In Suriname, there is a drink called """", which is a similar syrup made of sugar and almonds. In Italy, there is a drink called ""orzata"", which is a syrup made of benzoin. It only contains some of the bitter almond flavour. Maltese ""ruġġata"" is made of almond and vanilla essence and may include cinnamon and cloves. In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup"
"sugar is then added to the infused alcohol, and it is bottled and shipped worldwide. In 2012, Pallini Limoncello received a 92 from the Beverage Tasting Institute, as well as a 91 from the Ultimate Spirits Challenge, in which the brand was ""highly recommended."" The brand also received a rating of 90-95 from Wine Enthusiast in 2005. Pallini Raspicello received a rating of 92 points from the Beverage Tasting Institute in 2012, while Pallini Peachello received a rating of 90 points. Pallini Limoncello Pallini Limoncello is a brand of traditional Italian lemon-flavored liqueur known as limoncello. It is produced in"
"Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ""white sambuca"" to differentiate it from other varieties that are deep blue in colour (""black sambuca"") or bright red (""red sambuca""). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume."
"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"
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"Gremolata Gremolata or gremolada ( or ) is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ""ossobuco alla milanese"". Gremolata is also used as a garnish. ""Gremolata"" usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot) or adding another item (Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga)."
"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."
"Fernet Fernet () is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Fernet is very popular in Argentina, where it was introduced"
"pepper used. Other Arab influences in Northern Italian cuisine include the Schiaccia briaca and Alchermes. The latter, though prized as a Tuscan specialty, actually comes from Persia where it is considered an elixir for longevity. The name comes from the Arabic and Persian words that describe the liqueur's striking scarlet-pink colour, originally made from cochineal insects. The process of making panforte is fairly simple. Sugar is dissolved in honey and various nuts, fruits and spices are mixed together with flour. The entire mixture is baked in a shallow pan. The finished disc is dusted with icing sugar. Commercially produced panforte"