almond liqueur in a bucket Today’s drink? Amaretto on the rocks with an orange twist. Essentially, it’s an almond liqueur. This liqueur is made in my California kitchen, not in Italy. Despite that, I still feel a little Italian when I enjoy it. You may feel the same way too. Before we start making it, what is amaretto? Amaretto is a nutty, vanilla-tasting liqueur with a slightly bitter flavor and a cherry finish. The first amaretto was said to be made in the 1500’s by a couple in Saronno, Italy. It is recommend to be consumed as a digestif or shaken with an egg white for a sour cocktail. It can also be served neat, on the rocks (my choice today), alongside coffee, or with scotch (one of my favorites). Making your own amaretto can impress your guests. I have brought this and my Irish cream (premium content recipe coming soon) to many a dinner parties and given them as hostess and holiday gifts. The rich bottled goodness could be mistaken and rival those on the shelves in our markets, proving a perfect toast to perfection. If I so say so myself.. For the almond liqueur Ingredients: 1 gallon water 6 cups of sugar 1 x 16 ounces of dark corn syrup 1 Tablespoon of decaf coffee 2 ounces of vanilla 3 ounces of almond extract 2 pints of vodka Method: Combine water, sugar and corn syrup and boil for 50 minutes. Add instant coffee and cool. When cool add extracts and vodka. Store in a glass jar with a lid or vessel of choice. For the drink 2 ounces of almond liqueur Orange twist Pour 2 ounces of almond liqueur over ice. Express twist and rim the glass. Toss peel into glass. Glass: bucket glass Garnish: neatly trimmed orange peel (show and tell making of orange peel garnish click here) Please drink responsibly and be of the legal drinking age Where to buy the goods? Blonde Behind the Bucket Storefront. *please know I may receive commissions for eligible purchases, thank you so much.
Candied Blood Oranges Candied oranges are here, and you know what that means—Aperol Spritz time! Yes, that’s right! Let’s upgrade that Aperol Spritz. How about giving the Lillet sisters a new accessory? Or keep this recipe for an extra special cocktail, mocktail, or boozy smoothie. Halloween drinks, anyone? “Extra special” means you can enjoy them anytime! I dare you not to eat them all first, though. Aren’t they pretty? Candied Blood Oranges Ingredients 2 blood oranges 1 cup of white granulated sugar 1 1/2 cups of water Method In a pan, add sugar and water over medium heat. Lately, I have been using my non-stick Le Creuset frying pan for everything! Let the mixture come to a boil. Add slices of blood oranges and reduce the heat to a simmer for 45 minutes. The sugar-water mixture will begin to thicken, and the oranges will start to become covered in a shiny sugary syrup. This is how you will know they are ready for drying. Transfer the sticky orange slices to a drying cooling rack. Dry them in the open air overnight. To speed up the drying process, placing them in an oven at 200 degrees Fahrenheit for about 2 hours will do the trick as well. First batch from the overnight drying. Where to buy the goods? Measuring tools, pans, knives and stuffs? Blonde Behind the Bucket Storefront of course. Please know I meat earn commission form eligible posts. Thank you!