Disaronno Originale. The oh-so-familiar amaretto liqueur in the distinctive bottle. Amaretto is probably one of the most recognizable mainstream liqueurs, and most likely you’ve heard of it in some form or other, whether that be in cocktails like the amaretto sour or the perfect warm apres-ski drink, in coffee, as ice cream/cookies, or in any of its many many applications.

Commonly regarded as an almond liqueur, Disaronno actually contains NO almonds and is instead made from apricot kernels, a relative of almonds with a similar flavor profile (and it’s actually safe for those with nut allergies!) Recalling that an amaro is an Italian bittersweet liqueur, it makes sense that amaretto actually means “a little bitter,” with the bitterness attributed to the apricot kernels (though I would by no means consider this a bitter liqueur).

Disaronno is nutty and sweet, with some interesting flavors from the addition of 17 secret (of course) spices/herbs. Although the Italian liqueur was invented hundreds of years ago, it was not exported until the 60s, with a strong and quick rise to mass popularity.

If you’ve had and hated Amaretto Sours in the past due to its cloying sweetness, try out this recipe (adapted from Jeffrey Morgenthaler’s recipe) and find yourself a new fan of the old acquaintance you ignored for years. And for more amaretto recipes, click here.

Amaretto Sour

• 1.5oz amaretto
• 1oz bourbon
• 1oz lemon juice
• (optional) whites from 1 small egg

Shake all the ingredients without ice for at least 10s, then add ice and shake more. Strain over fresh ice in an old fashioned glass, and garnish with an expressed lemon peel and brandied cherry. If you prefer your drinks sweeter, you can add a tsp or 2 of simple syrup (1:1 sugar/water)