Amaretto
Reina & Lazzaroni Families · Saronno, Italy · Est. Early 1900s
A sweet, marzipan-scented Italian liqueur built on apricot kernels rather than almonds — equally at home sipped neat over ice or shaken into an Amaretto Sour.
What is Amaretto?
Amaretto’s story starts with a legend set in 1525 Saronno, where a local innkeeper is said to have gifted her homemade almond-scented liqueur to Renaissance painter Bernardino Luini while he used her as the model for a Madonna fresco. Charming as it is, the liqueur most drinkers know today is a twentieth-century invention: the Reina family began bottling and marketing theirs as “Disaronno” in the early 1900s and took it international from the 1960s onward, while the rival Lazzaroni family — based in the same town — has produced its own competing version ever since. Despite the name (amaretto roughly translates to “a little bitter,” a nod to bitter almond), most bottlings, Disaronno included, are actually flavoured with apricot kernels rather than true almonds; the kernels naturally carry that same marzipan, bitter-almond character.
Like Triple Sec, “amaretto” functions as much as a liqueur style as a single branded product — Disaronno is the best-known and widest-poured bottling, but it isn’t the only one worth knowing, and bottlings vary noticeably in sweetness and almond intensity.
In the glass, amaretto shows up most often in the Amaretto Sour, but it’s just as at home in equal-parts sippers like the Godfather (amaretto and Scotch whisky) and the French Connection (amaretto and brandy), or splashed into a cup of coffee in the classic Italian style.
Flavour Profile
Amaretto leads with a wave of sweetness and marzipan/bitter-almond character, backed by vanilla, stone-fruit, and warm baking-spice notes from the underlying apricot-kernel infusion. The texture is syrupy and full-bodied, and true bitterness stays low — this is a liqueur built for sweetness and aroma, not bite.
Amaretto vs Frangelico vs Crème de Noyaux
Amaretto shares shelf space with a handful of other nut-and-kernel liqueurs — here’s how it stacks up against two of the closest alternatives.
| Liqueur | ABV | Flavour Source | Dominant flavour | Best known cocktail |
|---|---|---|---|---|
| Amaretto | 28% | Apricot kernels (most brands) | Marzipan, bitter almond | Amaretto Sour |
| Frangelico | ~20% | Toasted hazelnuts | Hazelnut, cocoa, vanilla | Toasted Almond |
| Crème de Noyaux | ~17-20% | Apricot/peach kernels + red colouring | Candied almond, brighter and sweeter | Pink Squirrel |
Of the three, amaretto is the driest of the sweet nut liqueurs and the one built to carry a cocktail rather than just colour it — Frangelico leans more toward dessert-style drinks, and crème de noyaux is closer to a novelty pour than a bar staple.
Quick Facts
Category
Liqueur (Nut/Fruit-Kernel)
Country of Origin
Italy (Saronno)
ABV
21–28% (Disaronno sits at 28%)
Founded
Early 1900s, Reina family (“Disaronno”); Lazzaroni family makes a rival version
Colour
Deep amber / golden brown
Key Botanicals/Ingredients
Apricot kernels, burnt sugar, and (per Disaronno) around 17 other secret ingredients; Lazzaroni blends in actual almonds
Serve Neat?
Yes — traditionally sipped neat or on the rocks as a digestif
Similar to
Frangelico, Crème de Noyaux, Nocino
Substitutes for Amaretto
Out of amaretto? A few pantry and bar-shelf swaps get close, with varying trade-offs.
Frangelico
Swaps the almond note for toasted hazelnut — use in a pinch for similar sweetness and body, though the flavour reads nuttier rather than marzipan-forward.
Orgeat + brandy
A splash of almond-flavoured orgeat syrup with a little brandy mimics amaretto’s sweetness and almond character reasonably well.
Almond extract + simple syrup
A few drops of almond extract stirred into simple syrup is the fastest emergency substitute, though it lacks amaretto’s depth and body.
Crème de Noyaux
A brighter, more artificial-tasting almond liqueur that works as a substitute in colour-forward drinks, though it skews sweeter and less complex.
Cocktails That Use Amaretto
Amaretto’s signature role is in the Amaretto Sour, though it’s just as much at home in equal-parts sippers like the Godfather (amaretto and Scotch whisky) and French Connection (amaretto and brandy), or as a supporting note in drinks like the Alabama Slammer.
Where to Buy Amaretto
Amaretto is widely available, but the character shifts noticeably by brand — here’s where to start.
Disaronno Originale (750ml)
The standard pour — apricot-kernel base, 28% ABV, and the bottle most Amaretto Sour recipes are built around. Check price on Amazon
Lazzaroni Amaretto (750ml)
Made with a blend of real almonds and apricot kernels for a more pronounced bitter-almond edge — worth trying if Disaronno reads too sweet. Check price on Amazon
Luxardo Amaretto di Saschira
A drier, more herbal take from the Luxardo family, popular with bartenders who want something less syrupy than Disaronno. Check price on Amazon
Adoro Amaretto
A lower-sugar option for drinkers who want the almond character without as much sweetness. Check price on Amazon
Storage
Amaretto keeps well thanks to its high sugar content, but a few basics keep it tasting its best.
Temperature
Room temperature is fine; no refrigeration needed, though chilling before serving neat over ice is a nice touch.
Light
Keep out of direct sunlight — prolonged light exposure can dull both colour and flavour over time.
Sealing
Reseal the cap tightly after each pour to slow oxidation and keep the marzipan aromatics intact.
Shelf life
Unopened, it keeps indefinitely; once opened, aim to use within 1–2 years for the best flavour.