Amaretto Senatore

This is a classical amaretto with a well-balanced almond aroma and smooth finish. It can be served neat, in numerous cocktails, in amaretto coffee, for shooters, in desserts such as tiramisu.

Amaretto Senatore cocktails, shooters & desserts
 Neat: Serve slightly cooled in a liqueur glass
 Caffe’ Aromatica: 3 parts Caffe’ Espress liqueur / 1 Part Amaretto Senatore liqueur served in a liqueur glass
 Amaretto Senatore - bitters: In a tall glass pour 100 ml non alcoholic bitters /1 part Amaretto Senatore liqueur. Add ice and mix
 Sunny Amaretto Senatore: In a tall glass, pour 200 ml orange juice / 1 tot Amaretto Senatore liqueur. Add ice and mix
 Senator’s coffee: 120ml filter coffee / 1 tot Amaretto Senatore liqueur / ½ a tot Caffe’ Espress liqueur, sweeten and top up with whipped cream
 Amaretto Gelato: Pour Amaretto Senatore liqueur on ice cream, garnish with roasted almonds, wafer biscuit and grated dark chocolate
 Amaretto whisky: in a whisky glass, pour 3 parts whisky / 1 part Amaretto Senatore liqueur. Add ice and mix

TIRAMISU
Ingredients:
 2 egg yolks.
 50g cake flour.
 60g sugar.
 ½ a teaspoon of vanilla essence.
 350ml boiling milk.
 250g of finger biscuits or Italian Savoiardi.
 250ml mascarpone.
 125ml fresh whipped cream.
 200ml of Caffe'Espress Liqueur
 200 ml of Amaretto Senatore Liqueur
 1 slab of 100g dark chocolate – chopped or grated.
 100g crushed almonds or hazelnuts.
Method:
 Whisk the egg yolks, sugar and vanilla essence together until the mixture becomes aerated.
 Add the cake flour slowly to the above mixture, while mixing.
 Pour boiling milk into the mixture and place on a low heat on a stove until the mixture thickens. Allow to cool down.
 Add the fresh whipped cream and mascarpone.
 Spread a small amount of this mixture onto a flat dish.
 Combine the Caffe Espress and Amaretto Senatore Liqueurs.
 Lightly dip each finger biscuit into the liqueur mixture.
 Arrange one layer of the dipped biscuits onto the base of the flat dish.
 Spread ½ of the cream mixture evenly over the first layer of biscuits.
 Sprinkle ½ the chopped or grated chocolate pieces and crushed almonds or hazelnuts evenly over the layer of cream and dipped biscuits.
 Arrange a second layer of the dipped biscuits on top of the first layer.
 Spread the other ½ of the cream mixture evenly over the second layer of biscuits.
 Sprinkle the other ½ of the grated chocolate pieces and crushed almonds or hazelnuts evenly over the second layer of cream and dipped biscuits.
 Refrigerate overnight.

BAKED CHRISTMAS CAKE
Ingredients:
 500g mixed fruit
 125g margarine
 180ml castor sugar
 1 packet sliced cherries
 50g chopped nuts
 500g cake flour
 5ml bicarbonate of soda
 3ml cinnamon (1 teaspoon)
 4ml mixed spices
 500ml Amaretto Senatore (2 large cups)
Method:
 Soak the mixed fruit in 300ml of Amaretto Senatore for 2 to 3 days.
 Melt the margarine in a pan and add the mixed fruit soaked in the Amaretto Senatore and
sugar and allow simmering for 5 minutes.
 Allow to cool.
 Pour the mixture into a dish and add the cherries and the nuts to the mixture.
 Beat two eggs and thereafter add to the fruit mixture.
 Add the sifted cake flour together with the cinnamon, bicarbonate of soda, the mixed spices
and 1 pinch of salt.
 Beat the mix evenly.
 Pour the mix into a buttered loaf tin.
 Bake at 1600C for
2
1
1 hours.
 Pour the remaining contents of the Amaretto Senatore (approx. 200ml) evenly over the cake
until it is soaked.
 Wrap the cake in cling wrap and allow to set by refrigerating for 1 day.
 Decorate as preferred.