This is why you/your channel are so GREAT! Entertainment and educational! I need a notebook beside me as I watch these videos so I can write down and prioritize all these great ideas. Your wife seems like a real sport, but being married to you, she would have to be! Your videos make me think, laugh, ponder and at times I have to watch them multiple times just to make sure I catch everything. Concerning the almonds I wonder what LIGHTLY toasting them would have done? I do quite a bit of cooking/baking and toasting really helps bring out flavors in nuts in general.
Great video, she's got a point about something in a jar. My wife used a jar of heads I had collected to use for starter fluid for my bbq on a house plant thinking it was water. The plant didn't make it. I now label or toss.
When I was younger, my go-to bar drink was the Sicilian Kiss: equal parts Disorono and Southern Comfort (which is a whisky liqueur). Just bought a bottle of Laphroaig Quarter Cask and pretty sure I have a mini of Disorono somewhere, so I'll have to try out an Islay Kiss. As for your preferred home batch, I bet it would make an excellent Amaretto Sour or Italian Sunset.
Interesting! I could see that working for sure. Yeah we used the select. ITs good it totally changes both spirits though. Yeah I was thinking a whisky + ammaretto + sours + egg white perhaps some bitters
FOR SCIENCE!!! This was really cool to see the drastic difference in essence versus extract. Your wife's descriptions of the fake essence are making me think I need to browse the pet store for tasting references, LoL:-) She cracked me up with the switcheroo she pulled on you!
Hi Jesse. I love your videos mate!! I noticed your bench has missing trim. It kills me. I try so hard to watch your reviews on the spirits but I see the missing trim. Must be OCD. Haha. Keep up the great work. Cheers Wazza
Thanks for the vid making flavors is fun. We are working on a Horchata if your not familiar it's a mexican drink made with rice water vanilla and cinnamon We are using rice mash for the alcohol. I'm also working on some peanutbutter whiskey I'm getting close but not quite there yet. You should try infusing some vanilla beans I got some from ebay. It takes a couple months but it's better than store bought and you get a quart of vanilla for 25 bucks we made ours at 160 and just left it at that proof
Cheers, yeah I enjoyed this one. Horchata sounds like something I want to get my hands on! The peanut butter whisky is somthing I have very mixed feelings about haha. But I have not tried it yet.
@@StillIt they make a commercial brand of peanutbutter here in San Diego I liked it. But it seems to be a love it or hate it kind of thing. It's a pain the best way I've found to get the oil out is freeze it then use a coffee filter. We put some rice and French vanilla coffee creamer and cinnamon in the there and sugar for the horchata. My girlfriend made some orange dreamsicle that is a good pool side drink you freeze it and it's like a slushie
@@rdcampos1 sure thing our first attempt was a bottle mix you delute with water but it didn't mix with the whisky it kept separating. It did impart some slight flavors but it wasn't really horchata I'll post the recipe when we gtva good one
Totally off topic but I'm going to take a little rice mash and corn mash both 6th generation and mix it with some freshly mashed oats and keep that going generational the rice and the corn UJSSM is bomb every batch has been from good to better so we will see what happens if we expand on them together.
Another good video. With your flavoured essences have you considered looking into e liquid essences?. Vape essences can be found very cheap and are used in vaping but primarily are used by food manufacturers for flavoring. MSDS can be found online for various essence manufacturers ie look for The Flavour Apprentice or Capella flavours websites. I personally have not used them it is just something that came to mind when you were talking about essence.
I cannot believe you have done it for the 3rd time! I was talking about making ameretto for my wife and letting it sit until she gives birth in January! Great video again mate.
Very nice video Jesse, and I totally agree with you on that Disaronno is very sugary. It's almost impossible to unscrew the cork after the bottle has been sitting for a while. BTW Do you own a fruit press? I think one of those could be a great addition to your hobby! Doing calvados, having pressed cherry juice at hand etc. Should make a very big difference from immersing the fruits in liquid...
Jesse, your channel convinced me to try my hand at distilling! It will not be soon, but I have so many ideas. I got enthusiastic, and that's what a hobby/passion should be all about. IF I ever manage to make a proper gin, would you taste test it if I send you a bottle??
Dude love that you got the wife involved. I do that when I make wine. But she won’t even try the stronger stuff. I even made he a buc bobs coconut rum. And she was like nope let me add a can of Coke and we’ll see🤦🏻♂️🤣
I used 3 cup of 40% abv And i used dryed abricot instead With some Spice like Anis and All Spice Jamaican spices After 4 days it taste really great !!!!
If you get to the store and they have amarula cream.. I believe it has an elephant face on the label ..buy it .. it's an odd one and you won't be disappointed just pour over ice
What kind of Islay whiskey did you use to match the "real stuff"? I dont want want to buy anything too cheap where the quality is bad, but I dont want to spend too much either.
Great video Jesse I like the apricot thing I'm going to try cherries instead that may make they almond pop more When I am drinking amaretto on ice I get a bit of cherries in the background
Thanks for the video. Your recipe does look better than the standard internet recipe. Have you tasted it after it has had a chance to age a while? I expect it might get smoother with more time in the bottle. And throw it in the freezer to get it thicker. I only take my Disaranno out to pour it. Lol.
I hear that brown sugar can be substituted with white sugar + molasses. With the ratios I normally use I reckon that these recipes can be translated to 1.5 cups sugar plus 1 tsp molasses (black treacle). I got into the habit of making my own brown sugar when it disappeared from shelves during the COVID lockdowns.
Just wondering if you ever came across the topic of amygdalin in apricot kernals, a compound also called laetrile, that is converted into cyanide in the body. I made a few liquers about a year ago (limoncello) turned out good), and I started reading about making Amaretto. Then I came across the cyanide issue. DiSaronno uses only apricot kernals (kind of secret recipe if course), but they of course know what they're doing. So not knowing the science of it and whether or not it would be safe to do an infusion with it I didn't take the chance. Still planning to use some organic almonds in everclear and see how it turns out. I made a hazelnut liquer with brandy and vodka but it just didn't taste like Frangelico.
As a former bartender and now a liquor store retailer. Disorono is the "gold" standard. Still love it on rocks. Or now I have the ice ball maker... but I digress
@@StillIt Yes. Both Honey whiskey sipping drinks flavored with spices and who knows what to add mystique. My mom loved them both from a brandy glass warmed by a candle - I learned to like it over the rocks as 'Mist on the Rocks'. Been told the combo of Mist and Drambuie is called a 'Rusty Nail' when ordered at a bar. Today I am making your coffee liqueur and your version of the Amaretto - using my UJSSM from your earlier videos. Should be a fun day off of work to relax - thanks for great entertainment.
I wonder if you could use an almond butter or almond paste rather than the slices. Just wondering if that might do a better job of allowing the flavour to infuse the spirit. Or perhaps boiling or blanching freshly sliced almonds in the syrup?
THe blanching idea went through my mind for sure. I ended up going this way as I am more comfortable/experienced with maceration. But I think it could work for sure.
Jesse Jesse Jesse. if I called my wife "Wifey" I would be on "short rations" for a month or longer. "She Who Must Be Obeyed" or SWMBO is very often more acceptable. You are lucky you get your booze described as a cleaning product. I get "sawdust" if its not too bad or "paint thinners" if it is too harsh. But you have got me thinking about an almond rum instead of a coconut rum maybe put some almond flour in the wash. I doubt they use plain vodka when making Disaronno.
@@sabinfigaro7334 I call my wife "massive pain in the ass"... Somehow she hasn't killed me yet. Though, we do go through rat poison like nobody's business... Haven't seen any rats yet, so it must be working.
Yeah I can see that. I messed around with mixing this stuff a bit off camera and defintitly decided if you were to add citrus / zest it would be orange.
I've read somewhere that the traditional way of doing it is having brandy as your base spirit. Maybe go for that or a brandy-vodka mix then let the apricot pits and almonds steep for about a month?
Great Video, MASSIVE tip alert: Don't use Almond Extract that is suspended in Oil, I did and didn't realise until it was too late. I've managed to rack it off and salvage it to a degree :-)
Yeah I hear you. I think I may have mentioned that at the end. Its just not for me man. I preffer it more quaffable. I guess I should have added it to the essencey one though thinking about it.
I agree disaronno is too sweet to drink all night as a solo beverage... personal experience I had a pounding headache the next day kinda like the bud light lime headache.
Hey mate, If you go to an asian supermarket, try and get clear "pandan essance", (theres a bright green one to, dont get it) trust me its crazy what this stuff can do, its just one hell of a sweet flavour enhancer, if you cant find let me know i will send
Very interesting. I am not a expert so I am just going to throw this out there.... I did just start looking up info on disronno and they mentioned burnt sugar... that could be just browning the brown sugar to 300 F until it darkens ... but not enough to cause bittering..then adding in the rest of the sugar water mix. It would give it the color and perhaps a depth of flavor and maybe even a bit of thickness. I don't know what to say on the extract vs essence stuff. Maybe sneak in a tiny bit of cherry flavor? I do hope you play with this more. Really though...the only person you have to impress is yourself... if you are happy with what you produced it is a good time to stop.
Yeah totally man. I do tend to always want the next one to be better than the last one though! haha. Im sure cooking the sugar down a little more would add something.
You know what mate I do not know. But Chris did mention off camera that I should think about oaking it. Probably would be amazing. Or I guess you could use a oak aged spirit as the base.
We did 1:1 and then kinda just whatever fell in the glass. It kind of kills the smoke off actually. So I would say something like Laphroiag (We were using the select) I really want to mess with Islay + amaretto + sours + egg white + bitters
Ok so question for Jesse, instead of using essence or extract, how about a real split bean, almonds, and apricot, and let it age like that. Mellow it for a couple of weeks, then filter and enjoy.
Yeah I think thats a great idea. I actually wanted to use vanilla bean. But the 3 places I went didnt have it (freaking crazy!). I do wonder if you would get the intensity of marzipan flavour though.
I made this for Christmas gifts this year. Everyone received a 12oz flask. I basically made the internet recipe but with some slight changes. I swapped the quantities of the white and brown sugars. I also had used almond extract and vanilla extract. Finally, I used 40 ABV vodka with 75 ABV Everclear (Cannot get the 95% by me), mixed 3 to 1 vodka/Everclear. My wife prefers my batch to Disaronno, so much so, I had to make a second batch because our 12oz disappeared quickly. The reviews from friends and family were resounding
Got to make some neutral and make some amareto for my wifey :) she was asking if i could make something sweet that can be enjoyed without chasing it and but not diluted We went to Cuba a couple years back and brought Legendario Rum, it is rum drink that was aged with grapes... We fell in love with that stuff! Easy drinker so smooth even at over 30%abv But it's expensive in Canada (close to 50$ for a bottle) and most places it's not available at all Got to ask for help from community to try and clone that heavenly liquid!
You follow a wrong recepie. For amaretto you need bitter almond, rarely i have see it in a grocery to buy, but you can try whit apricot seeds. Recipie: 500 ml alcool 90+% 200g bitter almond / apricot seed 400g of white sugar 400ml of water Put your seeds in alcool for 25/30 days, you will see a color change after this time (to a yellowish brown) separe 300g of sugar and mix whit hot water (at the boiling point) last 100g of sugar in a pan, caramelized to 170C° (not over the sugar burn) when at 170C° mix whit hot water/sugar Cool down at room temperature then mix whit the filtered seeds alcool put away for 2 weeks and enjoy No essence. Sorry for my poor english, but im italian. Thanks for your videos, i really like your channel.
Because its a big ass jar full of random floaty things. Not exactly easy to take a measured sip out of.The syringe has nothing to do with hygiene if thats what you mean? Im just using it as a whisky thief.
Hello Still IT, This drink is probably delicious. But it's NOT amaretto. Amaretto is made with bitter almonds, bitterness is the basis of Italian cuisine, they are also toxic because they contain cyanide, but not in small doses. These are for example the almonds in apricots.... I would probably use them as with gin..... Crushing, macerating and maybe distilling, test to be done.... You can try 50/50 bitter almond and normal almond. For bitter almond you can mix apricots almonds, and peach almonds... This kind of recipe comes from the old days, or we didn't throw anything ... A Frenchman, who loves your channel with a New Zealand girlfriend.
Awesome cheers mate. Yeah I did briefly mention the almonds in the video. Need to do it "the right way" some time. That would be fun. Ah cool man. Are you guys in NZ or France?
@@StillIt For me it's more than just doing it the right way. It's about doing things for fun. Ask a friend and you to keep your fruit stones and break them together. It's free and delicious. Make your drink and taste it, spend the evening together. You will have something to spend a delicious moment that will help you have a strong memory that will strengthen your friendship... even if the recipe was not good. I am in France, but it is expected that one day I will come to New Zealand with my girlfriend. Have you ever tasted real amaretto? If you want, I can send you some by post, it's unique and special. I still have only a very small still, all this is now forbidden in France for individuals, all this has weakened beautiful traditions in Scotland too. For me to drink or eat quality things made with love unite humans more than it separates them.
And for the love of God, use real vanilla beans and home roasted almonds. No reason to homemake anything if you're just going ro half-ass it anyway. If you're looking for a lazy way out, just buy amaretto.
Ok you're wife and you have to do more together. Brings a smile to see you 2. Cheers
This is why you/your channel are so GREAT! Entertainment and educational! I need a notebook beside me as I watch these videos so I can write down and prioritize all these great ideas. Your wife seems like a real sport, but being married to you, she would have to be! Your videos make me think, laugh, ponder and at times I have to watch them multiple times just to make sure I catch everything. Concerning the almonds I wonder what LIGHTLY toasting them would have done? I do quite a bit of cooking/baking and toasting really helps bring out flavors in nuts in general.
the "what did you do to this before I got here" side-eye look from your wife before tasting was priceless!
There is no trust . . ..
Great video, she's got a point about something in a jar. My wife used a jar of heads I had collected to use for starter fluid for my bbq on a house plant thinking it was water. The plant didn't make it. I now label or toss.
You're Brilliant! Please enjoy your life with all the flavors.
As always good info!!! Just finished my blueberry liquor.... I have to finish the lemon chello today .....
wooooooooo !!! Thanks for your time...
Been watching a bunch of videos on this subject and yours is clearly the best. Thanks!
Good segment, what is next Grand Marnier ?
The Orange one? That could be interesting for sure !
+1 that would be awesome and an apricot liqueur!
I like tasting videos so much. Always feel like these are teaching me how to use my pallette and what flavors to look for.
When I was younger, my go-to bar drink was the Sicilian Kiss: equal parts Disorono and Southern Comfort (which is a whisky liqueur).
Just bought a bottle of Laphroaig Quarter Cask and pretty sure I have a mini of Disorono somewhere, so I'll have to try out an Islay Kiss.
As for your preferred home batch, I bet it would make an excellent Amaretto Sour or Italian Sunset.
Interesting! I could see that working for sure. Yeah we used the select. ITs good it totally changes both spirits though.
Yeah I was thinking a whisky + ammaretto + sours + egg white perhaps some bitters
Sacrilege!
Well, I'm all for a bit of Disorono neat or on the rocks, but sometimes you just want an easy cocktail that isn't a hi-ball. ;-)
Laphroiag and Drambui for a rusty nail. Perfect
FOR SCIENCE!!! This was really cool to see the drastic difference in essence versus extract. Your wife's descriptions of the fake essence are making me think I need to browse the pet store for tasting references, LoL:-) She cracked me up with the switcheroo she pulled on you!
Very cool, looking forward to more videos.
- Patrick
Cheers mate
Hi Jesse. I love your videos mate!!
I noticed your bench has missing trim. It kills me. I try so hard to watch your reviews on the spirits but I see the missing trim. Must be OCD. Haha.
Keep up the great work.
Cheers
Wazza
Thanks for the vid making flavors is fun.
We are working on a Horchata if your not familiar it's a mexican drink made with rice water vanilla and cinnamon
We are using rice mash for the alcohol.
I'm also working on some peanutbutter whiskey I'm getting close but not quite there yet.
You should try infusing some vanilla beans I got some from ebay. It takes a couple months but it's better than store bought and you get a quart of vanilla for 25 bucks we made ours at 160 and just left it at that proof
Cheers, yeah I enjoyed this one. Horchata sounds like something I want to get my hands on!
The peanut butter whisky is somthing I have very mixed feelings about haha. But I have not tried it yet.
@@StillIt they make a commercial brand of peanutbutter here in San Diego I liked it. But it seems to be a love it or hate it kind of thing.
It's a pain the best way I've found to get the oil out is freeze it then use a coffee filter.
We put some rice and French vanilla coffee creamer and cinnamon in the there and sugar for the horchata.
My girlfriend made some orange dreamsicle that is a good pool side drink you freeze it and it's like a slushie
Spike Love ... Horchata, that sounds great! Do share your results, I would like to try my hand at it too...
@@rdcampos1 sure thing our first attempt was a bottle mix you delute with water but it didn't mix with the whisky it kept separating. It did impart some slight flavors but it wasn't really horchata I'll post the recipe when we gtva good one
Totally off topic but I'm going to take a little rice mash and corn mash both 6th generation and mix it with some freshly mashed oats and keep that going generational the rice and the corn UJSSM is bomb every batch has been from good to better so we will see what happens if we expand on them together.
It was awesome of wifey to give you the same one twice
yes . . . ."awesome" . . . . at least I didnt put my foot in my mouth and go on about the differences hahaha
Let it age in oak a bit maybe. Totally going to try this.
Yeah I think that is a dam good idea.
+1 for the Amaretto & Whiskey. I squeeze and drop 2 black cherries into it as well.
Oh . . . .yes! now we are talking
Which whiskey do you use?
@@tonyoliver4920 Gibsons 12.
Perfect! I have about 4 gallons of finished FFV that I’ve been wanting to play around with.
Its tasty stuff mate
Whiskey-scotch and Disarono. A Godfather.
Toasting the almonds and a longer contact time would increase the almond flavour?
Another good video. With your flavoured essences have you considered looking into e liquid essences?. Vape essences can be found very cheap and are used in vaping but primarily are used by food manufacturers for flavoring. MSDS can be found online for various essence manufacturers ie look for The Flavour Apprentice or Capella flavours websites. I personally have not used them it is just something that came to mind when you were talking about essence.
Interesting profiles. How would almond paste work, adding the almond flavour and sweetness?
Just a question. I only saw one insect in the sugar syrup. Do you need just one or more? :-)
I cannot believe you have done it for the 3rd time! I was talking about making ameretto for my wife and letting it sit until she gives birth in January! Great video again mate.
Well first off CONGRATULATIONS! Second off . . .. great plan!
@@StillIt Thank you mate! It is child number 4 so it may be me that needs the ameretto...
Very nice video Jesse, and I totally agree with you on that Disaronno is very sugary. It's almost impossible to unscrew the cork after the bottle has been sitting for a while. BTW Do you own a fruit press? I think one of those could be a great addition to your hobby! Doing calvados, having pressed cherry juice at hand etc. Should make a very big difference from immersing the fruits in liquid...
Jesse, your channel convinced me to try my hand at distilling! It will not be soon, but I have so many ideas. I got enthusiastic, and that's what a hobby/passion should be all about. IF I ever manage to make a proper gin, would you taste test it if I send you a bottle??
Dude love that you got the wife involved. I do that when I make wine. But she won’t even try the stronger stuff. I even made he a buc bobs coconut rum. And she was like nope let me add a can of Coke and we’ll see🤦🏻♂️🤣
hahaha fair enough. Everyone tastes are different aye. Erin has decided she likes the Isley scotch. Dam it ahaha
I used 3 cup of 40% abv
And i used dryed abricot instead
With some Spice like Anis and All Spice Jamaican spices
After 4 days it taste really great !!!!
Jackin Juice is a tasty mixed drink.
2 measures of Yukon Jack
8 measures unsweetened grapefruit juice
Coarsely crushed ice
Great video Jesse. Your wife was great, made me laugh.
Shes a good sport haha
Yeah Amaretto isn’t bad at all. I should try some today cause it my bday thanks for a drink idea cheers 🍻
Thank you
If you get to the store and they have amarula cream.. I believe it has an elephant face on the label ..buy it .. it's an odd one and you won't be disappointed just pour over ice
Ayyyeeeeeew happy birthday mate
Thanks man! I’m not sure if they have that where I’m at but I’ll look into it thanks.
You definitely need to include your wife in more videos ...... the two of you together is totally awesome.
Hay Jessie i watched a guy make it with bitter almonds from peaches apricots and plums would the liquor kill the synide in the raw almonds
What kind of Islay whiskey did you use to match the "real stuff"? I dont want want to buy anything too cheap where the quality is bad, but I dont want to spend too much either.
Great video Jesse I like the apricot thing I'm going to try cherries instead that may make they almond pop more
When I am drinking amaretto on ice I get a bit of cherries in the background
Thanks for the video. Your recipe does look better than the standard internet recipe. Have you tasted it after it has had a chance to age a while? I expect it might get smoother with more time in the bottle. And throw it in the freezer to get it thicker. I only take my Disaranno out to pour it. Lol.
Awesome video! Wifey was awesome! Trying to trick you up! Hahahaha! Sounded delicious..
Yeah she got me for a second there.
Behind every great man is a great woman .... Usually poking us in the ribs and keeping us on our toes! Hahaha
Pure Vanilla extract cost $40 American and can get the exact same bottle for $8 in mexico
Or you can soak a vanilla bean in a neutral or rum..
You should totally try Vanilla sugar! Just chuck a couple vanilla pods, stripped of seeds, into a jar of sugar and wait a few weeks.
Huh interesting
I hear that brown sugar can be substituted with white sugar + molasses. With the ratios I normally use I reckon that these recipes can be translated to 1.5 cups sugar plus 1 tsp molasses (black treacle). I got into the habit of making my own brown sugar when it disappeared from shelves during the COVID lockdowns.
Just wondering if you ever came across the topic of amygdalin in apricot kernals, a compound also called laetrile, that is converted into cyanide in the body. I made a few liquers about a year ago (limoncello) turned out good), and I started reading about making Amaretto. Then I came across the cyanide issue. DiSaronno uses only apricot kernals (kind of secret recipe if course), but they of course know what they're doing. So not knowing the science of it and whether or not it would be safe to do an infusion with it I didn't take the chance. Still planning to use some organic almonds in everclear and see how it turns out. I made a hazelnut liquer with brandy and vodka but it just didn't taste like Frangelico.
As a former bartender and now a liquor store retailer. Disorono is the "gold" standard. Still love it on rocks. Or now I have the ice ball maker... but I digress
I’d love to have a homemade recipe for Irish mist used to love that stuff on the rocks
I have not actually had it before. Is it kind of like the Irish Drambuie?
@@StillIt Yes. Both Honey whiskey sipping drinks flavored with spices and who knows what to add mystique. My mom loved them both from a brandy glass warmed by a candle - I learned to like it over the rocks as 'Mist on the Rocks'. Been told the combo of Mist and Drambuie is called a 'Rusty Nail' when ordered at a bar. Today I am making your coffee liqueur and your version of the Amaretto - using my UJSSM from your earlier videos. Should be a fun day off of work to relax - thanks for great entertainment.
I wonder if you could use an almond butter or almond paste rather than the slices. Just wondering if that might do a better job of allowing the flavour to infuse the spirit. Or perhaps boiling or blanching freshly sliced almonds in the syrup?
THe blanching idea went through my mind for sure. I ended up going this way as I am more comfortable/experienced with maceration. But I think it could work for sure.
Amaretto has always been a favourite, but I never thought about making my own. I might have to see about playing around with a homemade version :-)
Jesse Jesse Jesse. if I called my wife "Wifey" I would be on "short rations" for a month or longer. "She Who Must Be Obeyed" or SWMBO is very often more acceptable. You are lucky you get your booze described as a cleaning product. I get "sawdust" if its not too bad or "paint thinners" if it is too harsh.
But you have got me thinking about an almond rum instead of a coconut rum maybe put some almond flour in the wash. I doubt they use plain vodka when making Disaronno.
Haha, dude I dunno where it came from. It may have been her that started it I think.
@@StillIt it's better than "the old lady" haha we say that alot. "my old lady has been busting my balls lately" as an example.
@@sabinfigaro7334 I call my wife "massive pain in the ass"... Somehow she hasn't killed me yet. Though, we do go through rat poison like nobody's business... Haven't seen any rats yet, so it must be working.
Nice demo if you use extracts they are stronger I always taste citrus like orange in amaretto perhaps it's just me, keep up the good work.
Yeah I can see that. I messed around with mixing this stuff a bit off camera and defintitly decided if you were to add citrus / zest it would be orange.
I work with ounces and pounds...so is 50 grams like 2 ounces?? Also are the almonds raw?
I've read somewhere that the traditional way of doing it is having brandy as your base spirit. Maybe go for that or a brandy-vodka mix then let the apricot pits and almonds steep for about a month?
You look like Darth Vader.. with your hoodie n cap like that.. the force is strong
Always stretching your legs! Way to go! Almost Friday here and it has been a kickass week!
Always good to try something a little different!
Now you want to make this once I'm gone?!?!? Still awesome, I'll have to try it. :) And ah Chris and Miss Still it.... :D
Man, that's sweet! Try a Dr. Pepper:
12 oz draft beer in a 16 oz frozen tankard
Drop a 2 oz shot of cold amaretto into it
Chug
Enjoy!
🍻
Im down. Sounds pretty yum. Especially in something dark toasty and crisp.
Try adding a touch of marachino cherry juice, that's what I've been told, to get closer to Disaronna.
Don't use essences, use extracts. Essences are artificial, extracts are not.
Great Video, MASSIVE tip alert: Don't use Almond Extract that is suspended in Oil, I did and didn't realise until it was too late. I've managed to rack it off and salvage it to a degree :-)
Do you think the Disoronno was superior because maybe it was aged in an oak barrel and the other two didn’t have a chance to mellow in one?
I think that would definitly help! It would be interesting to track the flavour change in oak at that ABV with that much sugar.
I am wondering if a snip of orange peel rather than the lemon would have brought that out a bit more?.
Jesse dude, you should've added some glycerin to yours to give it a similar mouth feel to the commercial brand. That thickness your wife mentioned.
Yeah I hear you. I think I may have mentioned that at the end. Its just not for me man. I preffer it more quaffable. I guess I should have added it to the essencey one though thinking about it.
I agree disaronno is too sweet to drink all night as a solo beverage... personal experience I had a pounding headache the next day kinda like the bud light lime headache.
I am super new to this channel but are you from NZ and your wife American?
Hey mate,
If you go to an asian supermarket, try and get clear "pandan essance", (theres a bright green one to, dont get it) trust me its crazy what this stuff can do, its just one hell of a sweet flavour enhancer, if you cant find let me know i will send
Huh, so you would use it kinda like glycerin ?
@@StillIt yep, i even used it to flavour a batch of wine i made to make brandy, and it came through the distiling,
Wow I just looked this stuff up - thank you! burntlumpiablog.com/2008/04/pandan-ice-crea.html
Very interesting. I am not a expert so I am just going to throw this out there.... I did just start looking up info on disronno and they mentioned burnt sugar... that could be just browning the brown sugar to 300 F until it darkens ... but not enough to cause bittering..then adding in the rest of the sugar water mix. It would give it the color and perhaps a depth of flavor and maybe even a bit of thickness. I don't know what to say on the extract vs essence stuff. Maybe sneak in a tiny bit of cherry flavor? I do hope you play with this more. Really though...the only person you have to impress is yourself... if you are happy with what you produced it is a good time to stop.
Yeah totally man. I do tend to always want the next one to be better than the last one though! haha. Im sure cooking the sugar down a little more would add something.
What is the shelf life of the drink
On the rooks with a squeeze of lime and it taste like a tootsie roll a bit.
I have heard folks say that Disaronno is not really Amaretto...? I am clueless about Amaretto, so I must ask... Is this true?
Howdi, Jesse and all,
Is it appropriate to oak such recipes?
How about orange liqueur as will.
Cheers
You know what mate I do not know. But Chris did mention off camera that I should think about oaking it. Probably would be amazing. Or I guess you could use a oak aged spirit as the base.
recipe in description is missing cup of white sugar :)
Cheers mate! Will update :)
What's the ratio of Amaretto to Islay? and which Islay?
Pint of each I reckon.
That was my question. Wanted to watch that. It chracks me up your wife likes Islay. Mine complains if I have some next to her on the couch
We did 1:1 and then kinda just whatever fell in the glass. It kind of kills the smoke off actually. So I would say something like Laphroiag (We were using the select) I really want to mess with Islay + amaretto + sours + egg white + bitters
Try reducing your syrup down to thicken it if you want it more like the commercial brand
Is your wife from the US? I didn't hear the New Zealand accent.
Ok so question for Jesse, instead of using essence or extract, how about a real split bean, almonds, and apricot, and let it age like that. Mellow it for a couple of weeks, then filter and enjoy.
Yeah I think thats a great idea. I actually wanted to use vanilla bean. But the 3 places I went didnt have it (freaking crazy!). I do wonder if you would get the intensity of marzipan flavour though.
I use 170 proof 1 cup raw almonds 15 to be exact and peeled let mixture set 2 months before adding to the liqueur
Schnapps catalog next?
I made this for Christmas gifts this year. Everyone received a 12oz flask. I basically made the internet recipe but with some slight changes. I swapped the quantities of the white and brown sugars. I also had used almond extract and vanilla extract. Finally, I used 40 ABV vodka with 75 ABV Everclear (Cannot get the 95% by me), mixed 3 to 1 vodka/Everclear. My wife prefers my batch to Disaronno, so much so, I had to make a second batch because our 12oz disappeared quickly. The reviews from friends and family were resounding
Got to make some neutral and make some amareto for my wifey :) she was asking if i could make something sweet that can be enjoyed without chasing it and but not diluted
We went to Cuba a couple years back and brought Legendario Rum, it is rum drink that was aged with grapes... We fell in love with that stuff! Easy drinker so smooth even at over 30%abv
But it's expensive in Canada (close to 50$ for a bottle) and most places it's not available at all
Got to ask for help from community to try and clone that heavenly liquid!
Price tends to always hold me back. But Worse > is Too Much sugar! Thanks!
You follow a wrong recepie.
For amaretto you need bitter almond, rarely i have see it in a grocery to buy, but you can try whit apricot seeds.
Recipie:
500 ml alcool 90+%
200g bitter almond / apricot seed
400g of white sugar
400ml of water
Put your seeds in alcool for 25/30 days, you will see a color change after this time (to a yellowish brown)
separe 300g of sugar and mix whit hot water (at the boiling point)
last 100g of sugar in a pan, caramelized to 170C° (not over the sugar burn)
when at 170C° mix whit hot water/sugar
Cool down at room temperature then mix whit the filtered seeds alcool
put away for 2 weeks and enjoy
No essence.
Sorry for my poor english, but im italian.
Thanks for your videos, i really like your channel.
amaretto is the secret into a good black/white russian.
I need a 4xlt shirt but it's not offered....
You should do more videos with your wifey
the syringe goes from mouth to drink.. why not just drink straight from the jar
Because its a big ass jar full of random floaty things. Not exactly easy to take a measured sip out of.The syringe has nothing to do with hygiene if thats what you mean? Im just using it as a whisky thief.
@@StillIt haha yes that's what i meant. thanks for the video's!
That stuff works on me too it’s not just to score with woman.
haha me too!
Add soda .....
Everyone thinks your tricking them....you must be a trickster
Hello Still IT,
This drink is probably delicious.
But it's NOT amaretto.
Amaretto is made with bitter almonds, bitterness is the basis of Italian cuisine, they are also toxic because they contain cyanide, but not in small doses.
These are for example the almonds in apricots....
I would probably use them as with gin.....
Crushing, macerating and maybe distilling, test to be done....
You can try 50/50 bitter almond and normal almond.
For bitter almond you can mix apricots almonds, and peach almonds...
This kind of recipe comes from the old days, or we didn't throw anything ...
A Frenchman, who loves your channel with a New Zealand girlfriend.
Awesome cheers mate. Yeah I did briefly mention the almonds in the video. Need to do it "the right way" some time. That would be fun.
Ah cool man. Are you guys in NZ or France?
@@StillIt For me it's more than just doing it the right way. It's about doing things for fun.
Ask a friend and you to keep your fruit stones and break them together.
It's free and delicious.
Make your drink and taste it, spend the evening together.
You will have something to spend a delicious moment that will help you have a strong memory that will strengthen your friendship... even if the recipe was not good.
I am in France, but it is expected that one day I will come to New Zealand with my girlfriend.
Have you ever tasted real amaretto? If you want, I can send you some by post, it's unique and special.
I still have only a very small still, all this is now forbidden in France for individuals, all this has weakened beautiful traditions in Scotland too.
For me to drink or eat quality things made with love unite humans more than it separates them.
Can you even be posh?
I think it would violate the laws of physics . . . .you see how I dress haha
@@StillIt Though we need to get you into a Golden Knights hat. I saw that kings crap smh
Great video as always, but 'wifey' just sounds kinda cringy
And for the love of God, use real vanilla beans and home roasted almonds. No reason to homemake anything if you're just going ro half-ass it anyway. If you're looking for a lazy way out, just buy amaretto.
Wow! She’s trusting, my wife would have said “no way, you just want me to get sideways on camera.
I mean . .. . that too
@@StillIt Evil Jesse rears his horned head! 😈
😄😄😄
Are people really still making ketchup swill? Even though real yeast nutrient is far, far better, and far far cheaper...