So for reasons I won’t explain I acquired a bottle of Amaretto.
Also at the same time I’ve been experimenting with cocktails that use simple syrup as an ingredient.
Simple Syrup just seems vulgar to me in a drink. It’s really just refined sugar water, it only adds sweetness to the drink, and no deeper flavor. So I’ve been substituting mild liqueurs for the syrup to add both sweetness and flavor. One common one I’ve been turning to is Triple Sec in drinks that use citrus juice or elements for added flavor. It works REALLY well, especially in the classic Daiquiri.
So to use up this Amaretto, which frankly isn’t something I’m particularly interested in, I’ve been swapping it with the triple sec in a few recipes. Most haven’t created an noticeable change, but this one is a known winner.
Start with the classic Gimlet. My own variation is 2 parts gin, a half-part triple sec, and the juice of half a lime. I also add a few dashes of orange bitters, shaken and served either straight up, or on the rocks. It’s quite nice.
Recently I’ve decided to omit the bitters, and instead use the more bitter Amaretto instead of the triple sec….and by George, it’s REALLY good.
Since the drink is so different in both flavor and color from the base cocktail, and because I don’t take myself very seriously, I think I’ll call this one the Am-let (say it like Omelet).
Give it a try!
Ah yes. Now, get you a bottle of Aperol and start exploring the world of bitter liqueurs!
Never tried that, but I LOVE me some Campari!
It’s like Campari but mixes a lot better, IMO. I think it’s really fun to pick out a random bottle of weird Italian amaro to see what it’s like.
Huh, hell of a coincidence. I mixed up my first classic daiquiri, then sit down to read blogs, and you’d just posted about them. I’ll have to try one with the triple sec, and try out a gimlet.