Pour the amaretto, vodka, sour mix, and ginger ale into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into an ice filled rocks glass, and garnish with a lemon wedge to serve.
lend in sour cream and Amaretto.
Sift together dry ingredients
Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
Cover and chill until ready to serve.
DO AHEAD: Can be prepared 1 day ahead.
Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes.
Pour in scant 1 cup vodka mixture.
Cover and shake vigorously.
Strain into 2 Martini glasses.
Garnish each with clementine segment.
Garnish with clementine segments.
iquid such as white wine, vodka, ginger ale, etc. Freeze until
br>Stir in eggs and amaretto.
Combine flour and salt
Simmer sugar, water and lemon peel 20 minutes.
Remove from heat and allow to cool.
Add vodka, almond, vanilla and chocolate flavoring.
Remove lemon peel.
Yields 1 1/2 fifths; cooled Amaretto can be poured into 2 bottles.
In a blender combine ice, amaretto, vodka, pineapple juice and grenadine. Blend well and pour into a tall chilled glass. garnish with an umbrella, pineapple slice and cherry.
In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
Let boil for 2 minutes to make a syrup.
Set aside to cool slightly.
When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
It's ready to bottle.
blend cake mix, sour cream, amaretto, water, eggs and 2 yolks
bowl and cover with amaretto; Cover with plastic wrap and
Grease and flour Bundt pan.
Lightly brown almonds in 1 tablespoon margarine.
Sprinkle over bottom of prepared pan.
Set aside.
Mix cake mix, eggs, Amaretto, water and vegetable oil. Beat well for 2 minutes.
Pour batter over nuts.
Bake in preheated 350\u00b0 oven for 45 minutes.
Mix sugar, 1/2 cup margarine, Amaretto and water in saucepan.
Boil 3 minutes.
Pour over hot cake while still in pan.
Remove from pan after 1 hour.
Mix cream cheese and cool whip with handmixer until smooth. Stir in strawberry jam and amaretto. Refrigerate until time to serve. Serve with sliced or whole strawberries and vanilla wafers.
(Can also serve with sliced apples, angel food cake bites, etc.)
Can be made 1 or 2 days in advance.
Original recipe called for 2 T. strawberry jam and 2 ounces of Amaretto.
small bowl, mix the amaretto and cornstarch to blend and
diced tomatoes, parsley, basil and vodka. Bring to a simmer and
ompletely smooth. Stir in the Amaretto & almond extract.
Chill in
Bring brown sugar and water to a boil.
Let syrup cool.
Mix almond extract and vodka to syrup.
Shake well.
Let stand for 3 days.
Boil sugar and water until sugar is dissolved.
Cool and add apricot brandy, almond extract and vodka.
This can be darkened by adding food coloring (3 drops green, 9 drops red and 12 drops yellow).
Comes out like a sable brown color.
Serve over ice or in cream.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.