Monin Amaretto Syrup
Monin Amaretto Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The name Amaretto comes from the Italian meaning a little bitter which describes the flavour that was originally derived from the bitter almonds it was made with.
Originating in Saronno in Italy, amaretto is popular around the world; people everywhere enjoy this delicacy on its own, in cocktails and coffee, and in a variety of recipes across a range of different cultures.
The legend of Amaretto
The reference to bitterness in the name amaretto describes the distinctive flavour which comes from the kernel of the mandorla amara or bitter almonds which have been used to make the liqueur for centuries.
The bitterness is often balanced out with the flavour of sweet almonds which make the finished product an aromatic treat.
There are a number of stories surrounding the invention of amaretto. The liqueurs two main producers both tell their own tales about how they came to make Saronnos most popular export.
These legends are told and re-told often and hold a special place in the hearts of the areas people.
One brands origin story is set in 1525 and features Luini, a student of Leonardo da Vinci, who painted a model into frescoes in his area.
To express her gratitude, the model soaked apricot kernels in brandy for the young artist, thus creating amaretto.
This story combines the strong artistic and religious aspects of Italian culture in a heart-warming narrative that has been passed down from generation to generation, and forms an integral part of the regions culture.
Another leading brand claims that the original recipe for amaretto was born from the popularity of amaretto-flavoured biscuits, for which they were famed amongst the local population.
Having devised the recipe for the king of the region in 1786, the family reports that they created amaretto liqueur by infusing these biscuits with alcohol and adding some caramel to give it its rich colour.
These competing stories are part and parcel of the legend of Amaretto, and serve to make it all the more appealing.
While Amaretto still has strong roots in Saronno, with two companies still operating out of the area, other regions in Italy now produce their own amarettos, including one based near Padua, not to mention two in the Netherlands including the oldest distillery in the country.
Amarettos journey around the world
While this popular liqueur has been enjoyed in Italy since 1525, and the rest of Europe thereafter, amaretto fans will find it hard to believe that it wasnt imported into America until the 1960s.
ts meteoric rise in popularity saw it climb the drinks charts over the next couple of decades until the 1980s when it occupied the number two spot, second only to Kahlua.
Converts were not only enjoying amaretto on its own - particularly as a desert drink - but also as an addition to their coffees and a range of sweet treats that were also gaining in popularity, such as ice creams, cakes and classic Italian dishes such as cannoli and zabaglione.
Today, bartenders from around the world report the popularity of amaretto amongst their patrons, including those in Australia, London, Denmark and Malaysia, to name but a few.
Amaretto biscuits, which may or may not have begotten the liqueur, have found their own place on the modern menu.
With coffee shops becoming increasingly popular, there are plenty of customers who want something tasty to accompany their hot drinks, and amaretti biscuits have been satisfying that craving for generations of coffee lovers.
Italians often eat them after dinner with their coffee and some even serve them with butter-cream to add a touch of luxury to their post-meal drink.
Plenty of different drinks use amaretto as a flavour, including cocktails such as the amaretto sour, a popular choice in bars and easy to make at home.
There are only four ingredients: amaretto, cherries, sweet and sour mix, and fizzy lemon and lime.
Simply mix one part amaretto with two parts sweet and sour mix, then top up with the lemon and lime, pour over crushed ice and top with cherries.
Modern bartenders have a number of other amaretto-themed drinks up their sleeves, including the amaretto milkshake - a decadent twist on the kids favourite!
The recipe calls for three parts amaretto, two parts milk, and a scoop of vanilla ice cream, blended together and served over crushed ice, and topped with whipped cream.
For a homemade touch, make your own whipped cream with a dispenser and cream chargers, and add a shot or two of amaretto syrup to the cream before dispensing it.
For anyone who wants the delicious taste of amaretto without an alcoholic kick, Monin amaretto syrup is the perfect solution.
Add the syrup to hot and cold drinks, and other sweet treats which are suitable for everyone, including children.
This amaretto chocolate torte is the ideal way to enjoy the rich almond flavour in a cake which is a sure-fire hit with anyone who tastes it.
Amaretto and Almond Chocolate Torte
You will need:
How to make:
- 200g of unsalted butter, plus a little extra to grease your tin
- 150g of ground almonds
- 200g of dark chocolate, chopped roughly
- 180g of golden caster sugar
- 6 medium free-range eggs, separated
- 100ml of Monin amaretto syrup
- 200ml of cream
- Whipped cream charger
- Cream dispenser
1. Heat the oven to 180°C and grease and line a 23cm tin. In a large pan, melt the butter and chocolate and then stir in the ground almonds. Allow to cool.
2. Using an electric whisk if possible, beat the egg yolks and sugar together until the colour lightens to a pale cream, then stir in the chocolate mixture and combine thoroughly.
3. In a separate bowl, whisk the egg whites until they form stiff peaks. Stir half of the amaretto syrup into the chocolate mixture, then fold in a large spoonful of the whipped egg whites to loosen the mixture up before folding in the rest gently with a large spoon.
4. Spoon into the cake tin, then bake for 35-40 minutes until the cake is risen and a skewer comes out clean. Leave the cake to cool
5. Combine the remaining amaretto syrup with the cream in a whipped cream dispenser, screw on the charger and shake thoroughly. Use the homemade whipped cream to decorate the top of the cake. Sprinkle whole or flaked almonds across the cake.
This flavoursome twist on a classic chocolate cake is light and delicious and using Monin syrup instead of amaretto means that its suitable for the whole family.