I have a favorite cocktail, my go to whenever I don’t feel like chugging down a carb loaded bottle of beer. Not that I’m all that carb counting conscious. I try.
Operative word: try.
And since, like most other things, going out here in the US is pretty expensive. So like, our food, we try as much as possible to replicate these things at home. And I am so glad that I cracked an easy peasy way to make my all time favorite Amaretto Sour.
Why I love the Amaretto Sour? Well, just because it tastes the least alcoholly to me. My tongue and throat doesn’t have that gasoline kick of alcohol. Plus, I do love the citrus bite to it that makes it ultra refreshing, especially in the blistering Texas summer heat.
Most recipes use the usual citrus fruit juices like orange and lemon, but I love how I use calamansi instead. The calamansi, indigenous to the Philippines, has such a unique citrus flavor that reminds me of the bright tropical sunshine, powder fine white beaches and the refreshing ocean breeze. It doesn’t slap you in the face with pucker and bitterness, but it tart then has a sweet, fragrant finish.
- A glass…THAT’S ALL!
- 1-2 ounces of Amaretto liqueur
- 1 can of calamansi juice
- A handful of ice
1. Pour amaretto liqueur into glass.
2. Then pour calamansi juice.
3. Add ice.
Tadah! Sip, prop your feet up and relax.
Why I no use fresh calamansi? Well…there is no fresh calamansi where I am at right now. And frozen calamansi juice just is ultra expensive as shared before. So, as of the moment, the on sale Philippine Brand calamansi is the best option now (especially when on sale at $0.89 per can).