Amaretto Recipe

Prepare almonds and aromatics

Lightly crush the whole almonds with the flat side of a knife or a mortar and pestle to crack them and expose more surface area. If using a vanilla bean, split it lengthwise and scrape the seeds; reserve both seeds and pod.

Place the crushed almonds, bitter almonds or apricot kernels (if using), and the split vanilla bean (or vanilla seeds) into a clean 1-quart (or larger) glass jar. Pour the 2 cups of vodka (or neutral spirit) over the solids, making sure everything is submerged. Seal the jar tightly.

Store the jar in a cool, dark place and let the mixture steep for 1 to 2 weeks. Shake the jar gently once or twice a day for the first few days, then every couple of days thereafter. Taste after 5 days; the longer it infuses (up to 14 days), the deeper the almond/vanilla notes.

When the infusion has reached the desired flavor, prepare the sugar syrup. Combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons light brown sugar in a small saucepan over medium heat.

Stir continuously until the sugars dissolve and the mixture just comes to a simmer. Do not boil vigorously; you want a clear syrup. Remove from heat and let the syrup cool to room temperature.

Strain the infused spirit through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove solids. Press gently on the solids with the back of a spoon to extract liquid, but avoid forcing fine particles through.

Allow the strained infusion to rest for a short time (an hour) so any sediment settles; if needed, re-filter through a coffee filter for clarity.

Combine the cooled sugar syrup with the strained almond-vanilla infusion. Taste and adjust sweetness and intensity. If you want a stronger almond note, add up to 1/2 teaspoon pure almond extract, stirring thoroughly. If you'd like a little extra warmth or complexity, add the optional brandied cherry or a strip of orange peel and let sit for 24–48 hours, then re-strain.

If the liqueur is too strong, you may dilute slightly with a tablespoon or two of water at a time until desired balance is reached. Add a very small pinch of salt (a few grains) if flavor seems flat.

Bottle the finished amaretto in sterilized bottles or swing-top jars. Seal and let rest for at least 24–48 hours to allow flavors to marry; flavors will mellow and integrate over 1–2 weeks, improving with age.

Serve amaretto neat over ice, use in cocktails (e.g., Amaretto Sour, Godfather, or espresso-based drinks), or drizzle over desserts. Store in a cool, dark place; homemade amaretto will keep for several months to a year. Refrigeration can extend freshness.