Chefs Guide to Silky Smooth Homemade Amaretto Liqueur

Instructions:

1. Combine Sugars and Water: In a medium saucepan, combine the filtered water, granulated sugar, and brown sugar.
2. Dissolve: Place the pan over medium-high heat and whisk continuously until the mixture just comes to a simmer and all sugars are completely dissolved. Do not allow it to boil vigorously.
3. Cool Completely: Remove from heat immediately and allow the syrup to cool completely to room temperature (about 30 minutes). This is essential.
4. Mix Extracts: Pour the cooled simple syrup into a large steeping jar (1.5 L capacity or larger). Add the almond extract, vanilla extract, and optional instant espresso powder. Stir vigorously for 30 seconds.
5. Add Spirit: Slowly pour in the vodka or neutral spirit. The mixture should cloud slightly upon combining.
6. Seal and Shake: Seal the jar tightly and shake well for 1 minute to ensure even distribution of the extracts and sugars.
7. Infuse: Place the sealed jar in a cool, dark place (like a cupboard or pantry) for a minimum of 2 weeks and ideally 3 weeks.
8. Shake Periodically: Shake the jar gently every 3–4 days during the infusion period to ensure the flavors integrate properly.
9. Taste Test: After 2 weeks, taste a small amount. If the almond flavour is not intense enough, you may add another 1/4 teaspoon (1 ml) of almond extract. If it tastes too sharp, let it steep for another week.
10. Strain and Bottle: Once the flavour is balanced to your liking, strain the Amaretto liqueur through a fine-mesh sieve lined with muslin or cheesecloth into a clean bowl. This removes any tiny particulates.
11. Store: Using a sterilized funnel, pour the finished Amaretto into sterilized bottles. Seal tightly. The liqueur is ready to drink immediately but benefits from settling for 24 hours.