Celebrate National Amaretto Day in style with these refreshing liqueurs
Sip on this
Story by Sheila Paz + Photos by Kennedy Gott
Mark your calendar on April 19 as National Amaretto Day. This classic Italian almond-flavored liqueur has been featured in many recipes for drinks and dishes, but how much do you really know about the almond-flavored liqueur?
Its name, “amaretto,” means to be “a little bitter.” While most know amaretto to have a sweet and nutty flavor profile, it is the aftertaste where the slightly bitter taste comes from. This liqueur may or may not contain almonds, depending on the brand. The base of the drink is primarily apricot pits, almonds or both.
The origin of amaretto has two families from Saronno, Italy, that claim the title of inventors. The first family is the Lazzaroni family, and legend has it that it was made and bottled in 1851 and was a liqueur that had been infused with their famous “Amaretti del Chiostro di Saronno” cookies and caramel.
The second family is the Reina family, who used to work for the Lazzaronis. Reina’s legend is that painter Bernardina Luini was gifted the drink in the 1500s by his muse and lover. Said muse’s recipe was passed down from generation to generation and is now Disaronno Originale Liqueur.
One smart cookie
If you’re looking for a fun adult cookie, try this recipe from the G-Free Spot.
3 egg whites
3 cups finely ground almond flour
3/4 cup confectioner’s sugar (plus extra for dusting)
1 teaspoon Amaretto
 Heat oven to 320 degrees. Line two sheet pans with parchment paper.  Beat egg whites in a mixer on high until they become foamy.  Add amaretto and 1 tablespoon of confectioner’s sugar and beat further.  Add 1 tablespoon of confectioner’s sugar and beat until stiff peaks form.  Combine almond flour and the remaining confectioner’s sugar together.  Gently fold this mixture into egg whites until the dough comes together. It will be slightly sticky.  Roll balls of dough between the palms of your hands, and coat with confectioner’s sugar.  Lay on a sheet pan and flatten slightly.  Bake for approximately 20 minutes, until golden brown. Cool and enjoy.
How sweet it is
The team at Poseidon also shared this refreshing twist on a traditional margarita with a balance between citrus and sweet.
Italian Island Margarita
1 1/4 ounce Lunazul Reposado Tequila
Sweet ‘n sour mix
Splash lime juice
1/4 ounce Amaretto floater
Serve in a rocks glass with a salt rim and lime slice garnish.
Orange you glad?
Here is Poseidon’s take on the almond-flavored liqueur. Think of a creamsicle but in a boozy form, perfect for a warm April afternoon on the island.
1 ounce of Deep Eddy Vodka
1/2 ounce of Amaretto
Splash lemon juice
Orange slice garnish
Serve in a rocks glass with an orange slice garnish.