Amaretto Di Saronna Recipe

Prepare solid flavorings

Lightly crush the apricot kernels if using whole/crushed kernels (do not pulverize to powder). Split the vanilla bean lengthwise to expose the seeds. Zest a strip of lemon peel, avoiding the white pith.

Place the neutral spirit (or vodka) and the crushed apricot kernels (or apricot kernel extract) in a clean, airtight glass jar (minimum 1 quart). Add the split vanilla bean, lemon peel, star anise, and whole cloves. Seal and shake gently to combine.

Store the jar in a cool, dark place for 10–14 days, shaking once daily. Taste on day 7; the spirit should pick up almond/apricot notes. Continue until the desired intensity (up to 14 days).

Combine the granulated sugar, light brown sugar, and 1 cup water in a small saucepan. Split the vanilla bean and scrape the seeds into the pan; add the pod as well. Warm gently over medium-low heat, stirring until sugars dissolve. Do not boil vigorously—just a gentle simmer for 5 minutes to meld flavors.

Remove from heat, add the lemon peel, and allow the syrup to cool to room temperature with the vanilla pod and peels steeping for 20–30 minutes. Strain out solids through a fine mesh sieve or cheesecloth into a clean bowl.

Once the spirit infusion has reached the desired flavor, strain the infused spirit through a fine mesh sieve lined with cheesecloth into a large measuring cup or bowl to remove solids (kernels, spices, vanilla pod, peel). Press gently to extract liquid but avoid forcing bitter particulates.

If using the optional commercial amaretto for depth, add the 1/2 cup now and stir to combine. Taste the combined infusion to evaluate sweetness and alcohol level.

Slowly add the cooled simple syrup to the infused spirit, tasting as you go. Start by mixing about three-quarters of the syrup, then adjust to reach a balance of sweetness and strength that matches classic amaretto (sweet, almond-forward, medium-bodied). Reserve some syrup in case you want to sweeten later.

If the liqueur seems too strong, add up to 1/2 cup filtered water to bring down the ABV and open the flavors. Stir well.

Optional: To soften any harsh notes and slightly clarify the liqueur, sprinkle the gelatin over 1 tablespoon cold water and let bloom 5 minutes; warm gently to dissolve (do not boil). Stir the dissolved gelatin into the liqueur. Allow the mixture to rest 24–48 hours, then chill; any fine haze or particulates will settle and can be decanted or filtered off.

Bottle the finished Amaretto in clean, airtight bottles. Let rest at least 2 weeks to integrate flavors; flavor will continue to mellow over several months. Store in a cool, dark place. Refrigeration is optional; liqueur will keep several months to a year depending on alcohol content and storage conditions.