So this is a twist on an Amaretto Sour . The story of how armaretto came to be is pretty interesting. I would like to believe it is true In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint its sanctuary with frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini
VT Brandy, FA marzipan, FA almond and Caramel create the amaretto base for this cocktail.. the combination of fa almond and marzipan is just perfect for this and the brandy adds some depth and bozzie notes. The caramel just adds more dark sweetness and mouth feel that is needed.
INW lemon and VT Lemon sour and VT golden syrup create the sweet and sour mix for an amaretto sour type of beverage. INW lemon is that tart sweet candied lemon along with the bright sourness of the lemon sour . ( NOTEyou can sub with FLV milk and honey 1.75% , LA lemonade 3% and FA lemond Sicily .75% but it does not have that sweet almost candied lemon syrup quality I wanted)
VT blood orange champagne adds that top orange note that is sometimes added to a amaretto sour and some more booze notes
Add sweetener of choice if you like it sweet.. and yeah I do - I use FLV sweetness here around .50
Special thanks to liam davey and @starsandclouds
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