1 00:00:08,720 --> 00:00:12,160 Speaker 1: Hello, and welcome to favor Prediction of iHeartRadio. I'm Annie Reese. 2 00:00:12,160 --> 00:00:14,160 Speaker 2: And I'm Lauren Vogel Bumb and today we have an 3 00:00:14,200 --> 00:00:15,800 Speaker 2: episode for you about Amaretto. 4 00:00:16,239 --> 00:00:19,720 Speaker 1: Yes, was there any particular reason this was on your mind, Lauren. 5 00:00:22,239 --> 00:00:26,480 Speaker 2: I was looking for a type of drink and I 6 00:00:26,520 --> 00:00:31,800 Speaker 2: got really in the weeds with different the cores and 7 00:00:32,200 --> 00:00:35,479 Speaker 2: a lot of them. It seems like the backstory is, well, 8 00:00:35,600 --> 00:00:39,800 Speaker 2: it was the seventies and we wanted to make a 9 00:00:39,840 --> 00:00:43,199 Speaker 2: new liquor, and this one has a little bit more 10 00:00:43,200 --> 00:00:46,320 Speaker 2: of a history, and it happens to be something that 11 00:00:46,400 --> 00:00:49,400 Speaker 2: I have a half used bottle of sitting in my 12 00:00:49,479 --> 00:00:52,120 Speaker 2: house that I look at all the time and never 13 00:00:53,040 --> 00:00:54,200 Speaker 2: particularly consume. 14 00:00:56,200 --> 00:01:02,720 Speaker 1: Okay, Yeah, so I was like, yeah, let's look into 15 00:01:02,760 --> 00:01:07,720 Speaker 1: that one. Sure, that's funny, because I don't know if 16 00:01:07,720 --> 00:01:10,240 Speaker 1: there's well, there is a particular reason I do associate 17 00:01:10,240 --> 00:01:13,399 Speaker 1: Amaretto with you, not necessarily because I've seen you drink it, 18 00:01:13,480 --> 00:01:16,080 Speaker 1: but I feel like a lot of that after dinner 19 00:01:16,160 --> 00:01:20,880 Speaker 1: drinks you introduce me to, oh sort of more bitter, 20 00:01:21,360 --> 00:01:25,080 Speaker 1: which Amaretto can be. Not that, but those things that 21 00:01:25,120 --> 00:01:27,000 Speaker 1: you have after dinner, I feel like you have been 22 00:01:27,240 --> 00:01:29,480 Speaker 1: the person that's like you should try a better version 23 00:01:29,520 --> 00:01:37,000 Speaker 1: of whatever you had you were young in college. 24 00:01:37,800 --> 00:01:40,160 Speaker 2: Yeah, yeah, no, I love I love a nice tomorrow 25 00:01:40,360 --> 00:01:42,880 Speaker 2: after dinner, Like just a little bit on the rocks 26 00:01:43,040 --> 00:01:46,360 Speaker 2: is so delightful. And you know, if you're in the 27 00:01:46,400 --> 00:01:49,680 Speaker 2: mood for like a kind of like dessert drink after dinner, 28 00:01:49,800 --> 00:01:52,920 Speaker 2: certainly amorato on the rocks is nice, or a little 29 00:01:52,920 --> 00:01:56,720 Speaker 2: bit in a coffee or something like that. But yeah, 30 00:01:56,800 --> 00:01:58,760 Speaker 2: but there's but there's certainly nothing like I don't know, 31 00:01:58,840 --> 00:02:02,040 Speaker 2: you know, like it's it's nice. 32 00:02:02,200 --> 00:02:05,400 Speaker 1: Yeah, it is nice. My mom loves the flavor of amaretto, 33 00:02:06,000 --> 00:02:06,600 Speaker 1: which is funny. 34 00:02:06,640 --> 00:02:09,000 Speaker 2: Yeah, I love an almond like an almond cherry flavor 35 00:02:09,080 --> 00:02:10,720 Speaker 2: is one of my favorite flavor profiles. 36 00:02:10,919 --> 00:02:13,440 Speaker 1: Yes, my mom loves that. I don't know if she's 37 00:02:13,480 --> 00:02:17,040 Speaker 1: ever actually had amaretto, but if like a coffee machine 38 00:02:17,840 --> 00:02:23,360 Speaker 1: has like the amaretto flavors, oh that one. Yeah, so 39 00:02:23,440 --> 00:02:24,480 Speaker 1: I do think of her as well. 40 00:02:26,000 --> 00:02:31,040 Speaker 2: Yeah, Amaretto is definitely a flavor now, but so so 41 00:02:31,160 --> 00:02:38,240 Speaker 2: Marzapan is vaguely related maybe Marischino cherries episodes on stone 42 00:02:38,280 --> 00:02:43,760 Speaker 2: fruits like peaches and plums or other liqueurs like like chartreuse, 43 00:02:44,080 --> 00:02:48,920 Speaker 2: or or amari of various kinds. I have been studiously 44 00:02:48,960 --> 00:02:54,600 Speaker 2: avoiding doing apricots and almonds as topics because they're gonna 45 00:02:54,639 --> 00:02:55,680 Speaker 2: be a little bit big. 46 00:02:56,360 --> 00:03:00,360 Speaker 1: Yes they are, Yes, they are, so well not be 47 00:03:00,480 --> 00:03:05,639 Speaker 1: digging into the history of that necessarily. I also add 48 00:03:05,680 --> 00:03:07,239 Speaker 1: on or jotte just because I saw a lot of 49 00:03:07,280 --> 00:03:12,120 Speaker 1: people say orgjatte can mimic the flavor of ameretto. I 50 00:03:12,200 --> 00:03:13,600 Speaker 1: can't say that that's true. 51 00:03:15,240 --> 00:03:20,960 Speaker 2: They're related. I'd say that they're pretty distinctly different. But yeah, 52 00:03:21,160 --> 00:03:23,119 Speaker 2: at any rate, drink responsibly. 53 00:03:23,280 --> 00:03:31,000 Speaker 1: Yes, yes, And this does bring us to our question, sure, amaretto. 54 00:03:33,080 --> 00:03:35,560 Speaker 1: What is it? Well? 55 00:03:35,960 --> 00:03:39,880 Speaker 2: Ameretto is a type of liqueur that tastes like very 56 00:03:40,040 --> 00:03:45,000 Speaker 2: gently spiced candied almonds or maybe cherries, sort of sweet 57 00:03:45,040 --> 00:03:48,960 Speaker 2: and slightly bitter, uh, nutty and stone fruity, round and 58 00:03:49,080 --> 00:03:53,600 Speaker 2: rich uh. Making it involves taking a distilled liquor that's 59 00:03:53,640 --> 00:03:56,200 Speaker 2: probably pretty neutral, like a like a vodka or brandy, 60 00:03:56,400 --> 00:04:00,080 Speaker 2: and then steeping in flavorings. The main ingredient can be 61 00:04:00,200 --> 00:04:02,560 Speaker 2: a number of things. It can be like raw or 62 00:04:02,640 --> 00:04:06,840 Speaker 2: roasted almonds of either the sweet or bitter variety, or 63 00:04:06,920 --> 00:04:09,920 Speaker 2: things that are not almonds. At all, but are related, 64 00:04:10,160 --> 00:04:14,360 Speaker 2: like the seeds of apricots, peaches, or cherries. After the 65 00:04:14,400 --> 00:04:18,800 Speaker 2: main ingredient or ingredients, you might add depth with other 66 00:04:18,880 --> 00:04:22,680 Speaker 2: stuff like sort of like like like warm category spices 67 00:04:22,760 --> 00:04:29,240 Speaker 2: like cinnamon, allspice, cardamom, cocoa, vanilla, fennel. I say with 68 00:04:29,279 --> 00:04:32,800 Speaker 2: a question mark, I saw it and it sounds great. Anyway, 69 00:04:33,720 --> 00:04:37,000 Speaker 2: However long this stuff steeps it eventually all gets strained out, 70 00:04:37,120 --> 00:04:40,320 Speaker 2: and then you sweeten the resulting flavored alcohol, maybe with 71 00:04:40,360 --> 00:04:42,240 Speaker 2: white sugar, or maybe with something with a bit more 72 00:04:42,320 --> 00:04:45,960 Speaker 2: color and flavor, like brown sugar or caramel or honey. 73 00:04:46,880 --> 00:04:49,520 Speaker 2: The finished liquor will be a sort of toasty golden 74 00:04:49,560 --> 00:04:52,800 Speaker 2: brown in color, a little bit thicker and stickier than 75 00:04:52,880 --> 00:04:57,560 Speaker 2: like a straight alcohol, and sweet and smooth with dips 76 00:04:57,600 --> 00:05:01,400 Speaker 2: of all of these like complimentary nutty, prutty, warm, bitter flavors. 77 00:05:02,680 --> 00:05:07,040 Speaker 2: Amaretto can be drink alone over ice, or used to 78 00:05:07,120 --> 00:05:11,679 Speaker 2: add like sweet depth to cocktails or to help flavor 79 00:05:12,080 --> 00:05:15,760 Speaker 2: sweets like chocolates, baked goods, and other desserts. It's like, 80 00:05:17,360 --> 00:05:21,120 Speaker 2: you know, you know, that like anticipatory sugar rush that 81 00:05:21,200 --> 00:05:23,760 Speaker 2: you get when you walk into a fudg shop or 82 00:05:23,839 --> 00:05:26,000 Speaker 2: or a chocolate tears shop, or like a bakery that 83 00:05:26,080 --> 00:05:33,120 Speaker 2: focuses on pastries and that like buttery, sweet plus something 84 00:05:33,120 --> 00:05:38,000 Speaker 2: else sent just washes over you. It's like drinking that. 85 00:05:39,440 --> 00:05:43,760 Speaker 1: It is. It's a strong sensation. It is, it is. 86 00:05:43,800 --> 00:05:52,400 Speaker 2: It can be a little overpowering. Can yeah yeah, but yeah. 87 00:05:52,480 --> 00:05:58,120 Speaker 2: So the word amaretto literally means little bitter in Italian Italy, 88 00:05:58,200 --> 00:06:01,880 Speaker 2: being where the liquor is originally from, and it certainly 89 00:06:01,960 --> 00:06:04,920 Speaker 2: is only a little bit bitter. It's certainly less better 90 00:06:05,000 --> 00:06:10,360 Speaker 2: than most amari. But in the proud Italian tradition of amari, 91 00:06:10,480 --> 00:06:13,880 Speaker 2: amaretto makers are like real buttoned up about their process, 92 00:06:13,920 --> 00:06:16,320 Speaker 2: so I cannot get much more specific about how the 93 00:06:16,360 --> 00:06:20,080 Speaker 2: traditional products are made. However, I know that you can 94 00:06:20,120 --> 00:06:23,679 Speaker 2: make your own at home by steeping whatever main ingredient 95 00:06:23,760 --> 00:06:27,080 Speaker 2: or ingredients you like in vodka, brandy or like maybe 96 00:06:27,080 --> 00:06:30,560 Speaker 2: like a non spiced rum. There are lots of recipes 97 00:06:30,560 --> 00:06:33,760 Speaker 2: online and generally they call for steeping their ingredients for 98 00:06:33,800 --> 00:06:37,839 Speaker 2: like a few weeks. So I don't know. I don't 99 00:06:37,880 --> 00:06:40,800 Speaker 2: know if there's a part of the distillation process that 100 00:06:41,320 --> 00:06:46,320 Speaker 2: professional amaretto makers use, but here we are for home purposes. 101 00:06:46,440 --> 00:06:49,920 Speaker 2: That's what it looks like. However, I can talk a 102 00:06:49,920 --> 00:06:53,640 Speaker 2: little bit more about those ingredients. So amoratto is known 103 00:06:53,640 --> 00:06:56,440 Speaker 2: for being almond flavored, but that flavoring can come from 104 00:06:56,480 --> 00:07:00,240 Speaker 2: things related to almonds, and to get into that, get 105 00:07:00,279 --> 00:07:05,400 Speaker 2: a little bit into botany. Okay, So we treat almonds 106 00:07:05,520 --> 00:07:08,000 Speaker 2: like a culinary nut because of their size, but they're 107 00:07:08,000 --> 00:07:12,920 Speaker 2: technically the seeds of the almond tree. Fruit in almonds, 108 00:07:13,720 --> 00:07:17,080 Speaker 2: in the almond tree, the fruit itself isn't what humans 109 00:07:17,080 --> 00:07:21,040 Speaker 2: developed that tree for. Like, the fruit is dry, it's 110 00:07:21,040 --> 00:07:24,559 Speaker 2: sort of like like like paperboard when it's mature and ripe. 111 00:07:24,960 --> 00:07:28,560 Speaker 2: But almonds are in the genus Prunus, which means that 112 00:07:28,600 --> 00:07:32,680 Speaker 2: they're a close cousin to stone fruits like plums, apricots, cherries, peaches, 113 00:07:32,720 --> 00:07:35,920 Speaker 2: and nectarines, which we did develop for their fruit and 114 00:07:36,000 --> 00:07:37,840 Speaker 2: all of those. You know, Like the fruit is fleshy 115 00:07:37,840 --> 00:07:40,800 Speaker 2: and juicy and nice, and the pit or kernel is 116 00:07:41,120 --> 00:07:44,000 Speaker 2: kind of an afterthought, sort of the flip side of 117 00:07:44,040 --> 00:07:48,760 Speaker 2: the almond. But in both almonds and stone fruit, the 118 00:07:48,800 --> 00:07:52,920 Speaker 2: pit is this more or less oblong pointed shell that 119 00:07:53,000 --> 00:07:55,679 Speaker 2: reminds me of like a light particle board when it's dry, 120 00:07:56,280 --> 00:07:59,640 Speaker 2: and that's encasing an oil and protein and starch filled seed. 121 00:08:00,400 --> 00:08:03,360 Speaker 2: And seeds, of course, are these little packages containing all 122 00:08:03,400 --> 00:08:06,640 Speaker 2: the food that a sproutling would need to get started. 123 00:08:07,720 --> 00:08:10,560 Speaker 2: But we've learned that we like eating them too, suckers, 124 00:08:11,760 --> 00:08:15,000 Speaker 2: or we like eating them in some cases. Because of 125 00:08:15,040 --> 00:08:19,040 Speaker 2: all of these types of pruness, the only species that 126 00:08:19,080 --> 00:08:22,400 Speaker 2: we directly eat the seeds of most of the time 127 00:08:22,760 --> 00:08:25,240 Speaker 2: is a sub variety of almond called the sweet almond, 128 00:08:26,520 --> 00:08:29,560 Speaker 2: which are perhaps obviously because of the name, a little 129 00:08:29,560 --> 00:08:33,120 Speaker 2: bit sweeter than the other sub variety bitter almonds. Bitter 130 00:08:33,160 --> 00:08:36,680 Speaker 2: almonds and stone fruit seeds tend to be a little 131 00:08:36,720 --> 00:08:40,719 Speaker 2: bit too bitter and or potentially toxic to eat out 132 00:08:40,720 --> 00:08:44,920 Speaker 2: of hand. That bitterness is partially caused by a compound 133 00:08:45,080 --> 00:08:51,120 Speaker 2: called benzaldehyde, which is really aromatic and lovely like almonds 134 00:08:51,160 --> 00:08:55,120 Speaker 2: and cherries and burnt sugar and malt, all of which 135 00:08:55,120 --> 00:08:56,800 Speaker 2: we think of as sweet things, but it's got this 136 00:08:56,840 --> 00:08:59,880 Speaker 2: real bitter twinge to it, which just gives gorgeous depth. 137 00:09:00,679 --> 00:09:03,400 Speaker 2: It's used in a lot of perfume and cosmetics, and 138 00:09:03,480 --> 00:09:05,960 Speaker 2: it is contained in the seeds and the seed oils 139 00:09:06,240 --> 00:09:11,559 Speaker 2: of these prunus species. And going back to those kernels. 140 00:09:11,600 --> 00:09:14,760 Speaker 2: For a second, if you've never cracked open the stone 141 00:09:14,920 --> 00:09:19,840 Speaker 2: of a stone fruit, the seeds inside look remarkably like almonds. 142 00:09:20,800 --> 00:09:22,920 Speaker 2: Probably don't eat them if you try this at home, 143 00:09:23,040 --> 00:09:26,319 Speaker 2: because I mean, like, at least know exactly what species 144 00:09:26,360 --> 00:09:28,480 Speaker 2: of stone fruit you're dealing with and check with food 145 00:09:28,520 --> 00:09:31,800 Speaker 2: safety resources that are not us because again, there is 146 00:09:31,800 --> 00:09:37,000 Speaker 2: potential toxicity when being used in consumable products like liquors 147 00:09:37,080 --> 00:09:39,920 Speaker 2: and baked goods. These seeds are used in small proportions 148 00:09:39,960 --> 00:09:43,480 Speaker 2: along with safer stuff like sweet almonds. Other than that, 149 00:09:43,840 --> 00:09:46,600 Speaker 2: different brands of amaretto will fill out that kind of 150 00:09:46,920 --> 00:09:52,160 Speaker 2: warmth and roundness with all kinds of warm profile spices 151 00:09:52,240 --> 00:09:55,199 Speaker 2: and other seasonings. And you can see lots of our 152 00:09:55,240 --> 00:09:57,920 Speaker 2: prior episodes about how all of those work. But yeah, 153 00:09:58,120 --> 00:10:00,160 Speaker 2: just just trying to balance out all of the and 154 00:10:00,200 --> 00:10:03,520 Speaker 2: flavors a little. The amado brands on the market do 155 00:10:03,600 --> 00:10:05,800 Speaker 2: tend to range from like twenty one to twenty eight 156 00:10:05,840 --> 00:10:09,040 Speaker 2: percent alcohol, so smack between like a wine and a 157 00:10:09,080 --> 00:10:11,839 Speaker 2: straight liquor in terms of ABV, which means that they're 158 00:10:11,880 --> 00:10:15,240 Speaker 2: a relatively gentle drink on their own, like a nice sipper, 159 00:10:15,760 --> 00:10:18,080 Speaker 2: and also that they add a little bit more flavor 160 00:10:18,120 --> 00:10:21,880 Speaker 2: than like absolute punch to a cocktail if you're only 161 00:10:22,000 --> 00:10:26,240 Speaker 2: using like a shot or so. The sort of classic 162 00:10:26,760 --> 00:10:30,920 Speaker 2: amaretto cocktail is the Anaretto sour, which is often equal 163 00:10:30,920 --> 00:10:34,680 Speaker 2: parts anaretto and sour mix, sour mix itself being just 164 00:10:34,760 --> 00:10:38,079 Speaker 2: about equal parts simple syrup and lemon and lime juice 165 00:10:38,679 --> 00:10:40,440 Speaker 2: to taste like maybe a little bit more citrus in 166 00:10:40,440 --> 00:10:44,439 Speaker 2: there than simple. It depends. That's assuming that you're making 167 00:10:44,600 --> 00:10:48,120 Speaker 2: your sour mix fresh. The bottled stuff is usually some 168 00:10:48,520 --> 00:10:51,880 Speaker 2: unholy blend of corn syrup and citric acid and like 169 00:10:52,120 --> 00:10:54,880 Speaker 2: neon slimer colored food coloring. 170 00:10:56,040 --> 00:10:56,960 Speaker 1: And look y'all. 171 00:10:57,040 --> 00:11:00,960 Speaker 2: As we always say, it's enjoy what you enjoy and 172 00:11:01,160 --> 00:11:06,959 Speaker 2: also exert energy to your capacity to exert energy. If 173 00:11:06,960 --> 00:11:09,280 Speaker 2: you want to use sour remix or if that's what 174 00:11:09,320 --> 00:11:12,960 Speaker 2: you have the spoons to do today, I support you 175 00:11:13,000 --> 00:11:15,480 Speaker 2: in your venture. But this is one of my personal 176 00:11:15,559 --> 00:11:17,760 Speaker 2: leg lines in the sand. I'm like that that is 177 00:11:17,800 --> 00:11:20,120 Speaker 2: a miserable way for me to live, so I choose 178 00:11:20,160 --> 00:11:26,920 Speaker 2: to do not that just just just for me. Y'all, 179 00:11:26,960 --> 00:11:31,600 Speaker 2: do whatever you want, similarly to doing whatever you want. 180 00:11:32,040 --> 00:11:33,800 Speaker 2: Comeretto can be used in all kinds of things. It 181 00:11:33,840 --> 00:11:38,360 Speaker 2: goes really well with lemon, chocolate, coffee, and vanilla flavors. 182 00:11:38,520 --> 00:11:42,080 Speaker 2: Maybe not altogether, that's up to you. And also like 183 00:11:42,160 --> 00:11:44,800 Speaker 2: relatedly to all of that, like barrel aged liquors like 184 00:11:44,960 --> 00:11:48,080 Speaker 2: whiskeys and RUMs. It's a good nutty addition to like 185 00:11:48,120 --> 00:11:50,640 Speaker 2: teaky type drinks, or can provide like a like an 186 00:11:50,640 --> 00:11:54,720 Speaker 2: almond cherry boost to maybe like a sweetbread or muffin, 187 00:11:54,960 --> 00:11:59,559 Speaker 2: like scones, fillings for pastries or chocolates. 188 00:12:00,200 --> 00:12:04,719 Speaker 1: All kinds of uses. Mm hmm, Well what about the. 189 00:12:04,760 --> 00:12:12,200 Speaker 2: Nutrition drink responsibly? Yeah, amaretto tends to be sugary treats 190 00:12:12,200 --> 00:12:19,040 Speaker 2: are nice, but does it cause cyanide poisoning? 191 00:12:20,000 --> 00:12:20,439 Speaker 1: Does it? 192 00:12:24,800 --> 00:12:30,320 Speaker 2: Okay? No, basically no, uh so Okay, The kernels of 193 00:12:30,360 --> 00:12:34,040 Speaker 2: fruit in the prunis genus can contain this class of 194 00:12:34,040 --> 00:12:38,120 Speaker 2: compounds that will release hydrogen cyanide when they're broken down 195 00:12:38,960 --> 00:12:44,160 Speaker 2: In amaretto made with some of these seeds, you can 196 00:12:44,320 --> 00:12:48,520 Speaker 2: wind up with some of those compounds in the final product. However, 197 00:12:49,080 --> 00:12:53,280 Speaker 2: and this has been studied recently, it's like not enough 198 00:12:53,320 --> 00:12:57,000 Speaker 2: to affect your health, assuming that you consume amaretto in 199 00:12:57,240 --> 00:13:01,880 Speaker 2: a reasonable capacity. It's one of those things it's like again, 200 00:13:02,040 --> 00:13:06,960 Speaker 2: like I might be more concerned about the alcohol in 201 00:13:07,040 --> 00:13:11,200 Speaker 2: the long term then unless you're just shooting a whole 202 00:13:11,240 --> 00:13:13,960 Speaker 2: bottle of amaretto, and then I don't know what's going 203 00:13:14,000 --> 00:13:16,600 Speaker 2: on in your life. 204 00:13:16,760 --> 00:13:19,520 Speaker 1: Yeah, that might be a separate that's a separate issue. 205 00:13:19,960 --> 00:13:22,960 Speaker 2: Don't don't do that. In any case. We love you, yes, 206 00:13:23,559 --> 00:13:27,040 Speaker 2: we need you. Yes, yes, yes, you're important. 207 00:13:27,559 --> 00:13:29,600 Speaker 1: You are and we want to hear all of your 208 00:13:29,640 --> 00:13:30,960 Speaker 1: amaretto thoughts. 209 00:13:31,559 --> 00:13:32,760 Speaker 2: Oh my goodness, yes. 210 00:13:32,720 --> 00:13:36,600 Speaker 1: Yes, yes, okay, well we do have some numbers for you. 211 00:13:38,440 --> 00:13:38,800 Speaker 2: We do. 212 00:13:39,000 --> 00:13:39,320 Speaker 1: Okay. 213 00:13:39,480 --> 00:13:44,360 Speaker 2: So Drinks International, which is this beverage industry publication. Every 214 00:13:44,480 --> 00:13:47,320 Speaker 2: year they pull one hundred of the best and or 215 00:13:47,480 --> 00:13:51,599 Speaker 2: most popular bars in the world about their top selling cocktails, 216 00:13:52,120 --> 00:13:55,360 Speaker 2: and the Amaretto Sour ranks in like the teens to 217 00:13:55,400 --> 00:13:58,560 Speaker 2: the twenties every year. As of twenty twenty five, the 218 00:13:58,559 --> 00:14:02,320 Speaker 2: Amaretto Sour is number fifen on that list, with a 219 00:14:02,400 --> 00:14:06,440 Speaker 2: note that it's in the top ten in sixteen percent 220 00:14:06,520 --> 00:14:07,600 Speaker 2: of the bars that they pulled. 221 00:14:08,960 --> 00:14:10,600 Speaker 1: That's more popular than I thought it would be. 222 00:14:11,559 --> 00:14:16,360 Speaker 2: Me too, me too. I understand that the global market 223 00:14:16,400 --> 00:14:19,160 Speaker 2: for amearetto is something over a billion dollars a year, 224 00:14:20,120 --> 00:14:23,080 Speaker 2: about forty percent of that market is in Europe, thirty 225 00:14:23,080 --> 00:14:26,200 Speaker 2: percent is in North America and twenty percent and rising 226 00:14:26,440 --> 00:14:32,680 Speaker 2: in Asia Pacific. The brand Di Serno holds some seventy 227 00:14:32,800 --> 00:14:39,880 Speaker 2: percent of the global market share, which is wild. As 228 00:14:39,920 --> 00:14:42,400 Speaker 2: of twenty twenty four, I think they were producing some 229 00:14:42,560 --> 00:14:46,440 Speaker 2: nine million liters a year. I wasn't able to fact 230 00:14:46,520 --> 00:14:49,400 Speaker 2: check that the theistic. The way that the statistic was 231 00:14:49,440 --> 00:14:51,520 Speaker 2: phrased was a little bit funky, but it's about they're 232 00:14:51,560 --> 00:14:57,400 Speaker 2: making a bunch. It's a bunch, and they are celebrating 233 00:14:57,520 --> 00:14:59,720 Speaker 2: their five hundredth year this year. 234 00:15:01,880 --> 00:15:07,200 Speaker 1: Yes, and they are a big part of what we 235 00:15:07,280 --> 00:15:10,200 Speaker 1: can get about the history of Amaretto. 236 00:15:10,440 --> 00:15:15,160 Speaker 2: Yes, yes, this one was a little a little bit tricky, 237 00:15:15,560 --> 00:15:18,960 Speaker 2: but we're going to get into that slightly tricky history 238 00:15:19,040 --> 00:15:21,040 Speaker 2: as soon as we get back from a quick break 239 00:15:21,040 --> 00:15:42,080 Speaker 2: for a word from our sponsors. 240 00:15:32,560 --> 00:15:38,000 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. So yes, Well, 241 00:15:38,000 --> 00:15:40,880 Speaker 1: we get a lot of this story from Italy's oldest 242 00:15:40,880 --> 00:15:45,600 Speaker 1: commercial brand of Amaretto di Serono Ameretto, which dates back 243 00:15:45,720 --> 00:15:48,760 Speaker 1: to fifteen twenty five, and Serono, which is a small 244 00:15:48,800 --> 00:15:51,880 Speaker 1: Italian town, or it was at that time. The legend 245 00:15:51,880 --> 00:15:56,280 Speaker 1: goes that Italian painter Bernardino Luini needed a model for 246 00:15:56,320 --> 00:15:58,400 Speaker 1: a fresco of the Virgin Mary he was working on, 247 00:15:58,840 --> 00:16:02,240 Speaker 1: so he asked a widow innkeeper to pose for him 248 00:16:02,720 --> 00:16:04,680 Speaker 1: to thank him, which is a fact that I keep 249 00:16:04,680 --> 00:16:06,240 Speaker 1: getting hung up on. I feel like he should have 250 00:16:06,280 --> 00:16:10,720 Speaker 1: been thanking her. But anyway, to thank him, she gifted 251 00:16:10,760 --> 00:16:14,640 Speaker 1: him with a liqueur that tasted like almonds. 252 00:16:15,200 --> 00:16:18,720 Speaker 2: The story goes that he was such a famous and 253 00:16:18,800 --> 00:16:22,400 Speaker 2: gifted painter that she was just so and she was 254 00:16:22,480 --> 00:16:25,360 Speaker 2: kind of enamored with him, and so she was so 255 00:16:26,680 --> 00:16:29,920 Speaker 2: overwhelmed by the beauty of the process that she wanted 256 00:16:29,960 --> 00:16:34,000 Speaker 2: to gift him with something with something equally beautiful. 257 00:16:34,240 --> 00:16:36,720 Speaker 1: And from what I understand, and Listen's right in, this 258 00:16:37,760 --> 00:16:44,680 Speaker 1: still exists. This fresco still exists. Yeah, I think so. Yeah. 259 00:16:44,720 --> 00:16:49,360 Speaker 1: So anyway, I guess she got some kind of immortality 260 00:16:49,400 --> 00:16:52,600 Speaker 1: and artistic sense in that way. So, yeah, she gave 261 00:16:52,640 --> 00:16:55,680 Speaker 1: him this liqueur that tasted like almonds. According to the 262 00:16:55,680 --> 00:16:59,680 Speaker 1: family that owns the brand now Rena, they use the 263 00:16:59,720 --> 00:17:03,200 Speaker 1: same recipe today that the widow used back then. If 264 00:17:03,240 --> 00:17:06,439 Speaker 1: that is the case, there were no almonds involved in 265 00:17:06,480 --> 00:17:10,639 Speaker 1: this fifteen hundreds version. Instead, it was the almond flavor 266 00:17:10,760 --> 00:17:15,480 Speaker 1: came from the apricot kernel oil that she used. The 267 00:17:15,560 --> 00:17:17,879 Speaker 1: widow may or may not have been related to the 268 00:17:17,880 --> 00:17:21,840 Speaker 1: reign of family if she existed. As the story goes, 269 00:17:21,880 --> 00:17:27,040 Speaker 1: in sixteen hundred, Giovanni Rena discovered the recipe, the widow's recipe, 270 00:17:27,480 --> 00:17:30,159 Speaker 1: and he started producing it, and the recipe was passed 271 00:17:30,160 --> 00:17:34,879 Speaker 1: down through generations all up until today m hm. 272 00:17:36,119 --> 00:17:39,360 Speaker 2: Another brand that we have to talk about though, is Lazzaroni, 273 00:17:40,040 --> 00:17:44,240 Speaker 2: and they didn't actually get started making amaretto lecoeur. They 274 00:17:44,240 --> 00:17:49,000 Speaker 2: were first making a type of cookie called amaretti, Amoretti 275 00:17:49,040 --> 00:17:53,679 Speaker 2: being the plural of amaretto amoradi cookies could be a 276 00:17:53,840 --> 00:17:56,920 Speaker 2: probably short episode, but they're this type of gluten free 277 00:17:56,960 --> 00:18:01,760 Speaker 2: cookie that uses apricot seed flour or almond flour plus 278 00:18:01,800 --> 00:18:04,520 Speaker 2: like sugar and egg whites to make up the body 279 00:18:04,600 --> 00:18:07,640 Speaker 2: of the cookie, sort of like a macaron, though amaretti 280 00:18:07,680 --> 00:18:11,520 Speaker 2: can be baked either chewy or crunchy. They're nice anyway. 281 00:18:11,560 --> 00:18:15,640 Speaker 2: Exactly how these cookies came about is argued. Were they 282 00:18:15,680 --> 00:18:18,320 Speaker 2: created by a Venice pastry chef for the Court of 283 00:18:18,359 --> 00:18:21,439 Speaker 2: Savoy in the mid sixteen hundreds, Was it the invention 284 00:18:21,600 --> 00:18:25,000 Speaker 2: of a bakery in Serrano being visited by this fancy 285 00:18:25,040 --> 00:18:29,159 Speaker 2: cardinal from Milan in the early seventeen hundreds. However they 286 00:18:29,160 --> 00:18:33,520 Speaker 2: got here, they were popularized by this company run by 287 00:18:33,560 --> 00:18:37,680 Speaker 2: the Lazzaroni family in Serrano, which was selling them by 288 00:18:38,080 --> 00:18:40,000 Speaker 2: sometime in the seventeen hundreds. 289 00:18:40,920 --> 00:18:43,840 Speaker 1: Yes, and it wasn't until eighteen fifty one that a 290 00:18:43,920 --> 00:18:48,680 Speaker 1: liquid alcohol version debuted from this company. It also used 291 00:18:48,800 --> 00:18:51,960 Speaker 1: apricot kernel oil for that almond like taste, along with 292 00:18:52,240 --> 00:18:54,520 Speaker 1: mashed up and soaked amaretti cookies. 293 00:18:56,440 --> 00:18:58,520 Speaker 2: From what I understand, that is how it is still 294 00:18:58,520 --> 00:18:59,200 Speaker 2: made to this day. 295 00:18:59,520 --> 00:19:04,600 Speaker 1: Interesting. Francis krim Deinyo, a liquor similar to ameretto, got 296 00:19:04,600 --> 00:19:09,680 Speaker 1: started in the nineteenth century. Separate episode, but it's yeah similar, 297 00:19:10,040 --> 00:19:14,040 Speaker 1: yeah related, Yeah. The Arena's family production of their amaretto 298 00:19:14,119 --> 00:19:17,800 Speaker 1: had grown into a large artisanal business by nineteen forty 299 00:19:19,119 --> 00:19:21,920 Speaker 1: and then jumping ahead in nineteen sixty eight, Ti Sarono 300 00:19:22,000 --> 00:19:25,480 Speaker 1: Ameretto made its way to the United States. It became 301 00:19:25,560 --> 00:19:29,159 Speaker 1: popular in cocktails like the Amaretto Sour and the Godfather, 302 00:19:29,400 --> 00:19:32,480 Speaker 1: which is amaretto and Scotch whiskey. 303 00:19:33,240 --> 00:19:37,760 Speaker 2: Yeah drinks. International reports of the amaretto sour probably popped 304 00:19:37,840 --> 00:19:41,879 Speaker 2: up around nineteen seventy four, maybe first as just amaretto 305 00:19:41,960 --> 00:19:46,520 Speaker 2: and lemon juice, but then pretty immediately with full sour mix. 306 00:19:47,280 --> 00:19:52,679 Speaker 1: Yes. I also read that The Godfather was named because 307 00:19:52,720 --> 00:19:57,080 Speaker 1: in the movie one of the characters specifically prefers Scotch whiskey. 308 00:19:59,400 --> 00:20:04,000 Speaker 1: I don't know if that's true, but interesting, which brings 309 00:20:04,080 --> 00:20:06,840 Speaker 1: us to something else I was not expecting to find 310 00:20:06,880 --> 00:20:13,800 Speaker 1: in this episode. The Flaming Doctor Pepper. I had never 311 00:20:13,840 --> 00:20:21,280 Speaker 1: heard of it, but all right. It has two main 312 00:20:21,440 --> 00:20:27,080 Speaker 1: competing origin stories. The first is that Luke Semino invented 313 00:20:27,080 --> 00:20:30,080 Speaker 1: it at his dive bar and the Ptarmigan Club sometime 314 00:20:30,119 --> 00:20:33,040 Speaker 1: in the late seventies or eighties. The bar was located 315 00:20:33,080 --> 00:20:35,640 Speaker 1: near Texas A and M. So this was a cocktail 316 00:20:35,680 --> 00:20:40,359 Speaker 1: designed for college kids. It was a combination of amaretto 317 00:20:40,760 --> 00:20:44,000 Speaker 1: and grain alcohol that was set on fire and then 318 00:20:44,119 --> 00:20:48,440 Speaker 1: dropped into a half pint of logger. And yeah, there's 319 00:20:48,480 --> 00:20:50,960 Speaker 1: no Doctor Pepper in it, but from what I read, 320 00:20:51,040 --> 00:20:54,240 Speaker 1: it tastes like Doctor Pepper. It was popular enough that 321 00:20:54,359 --> 00:20:57,399 Speaker 1: the bar developed a whole system to serve several at once. 322 00:20:57,600 --> 00:21:01,240 Speaker 1: I think at like precarious shot glass hovering. 323 00:21:00,880 --> 00:21:04,159 Speaker 2: Oh sure, Sure, you pound on the bar and the 324 00:21:04,200 --> 00:21:06,520 Speaker 2: shot falls into the drink. That kind of situation, Yeah. 325 00:21:06,400 --> 00:21:09,679 Speaker 1: I believe so, and it soon spread to other college 326 00:21:09,680 --> 00:21:15,440 Speaker 1: towns throughout Texas, including Lubbock by nineteen eighty six. These days, 327 00:21:15,520 --> 00:21:18,120 Speaker 1: the Ptarmigan Club has a sign that claims they're the 328 00:21:18,160 --> 00:21:20,440 Speaker 1: home of the Flaming Doctor Pepper. 329 00:21:22,400 --> 00:21:25,880 Speaker 2: Side note here, one of the flavorings in Doctor Pepper 330 00:21:26,480 --> 00:21:30,480 Speaker 2: is indeed the aforementioned benzealdehyde. I mean, I mean the 331 00:21:30,840 --> 00:21:33,760 Speaker 2: recipe is a secret, but like benzeldehyde shows up in 332 00:21:33,840 --> 00:21:38,240 Speaker 2: mass spectromedy. So yeah, mm hm m hmm. 333 00:21:38,520 --> 00:21:42,360 Speaker 1: Okay. So, but back to the Flaming Doctor Pep. The 334 00:21:42,359 --> 00:21:47,280 Speaker 1: Flaming Doctor Pepper in our second origin story in nineteen 335 00:21:47,359 --> 00:21:49,679 Speaker 1: eighty six, the sun of the owner of the New 336 00:21:49,840 --> 00:21:53,480 Speaker 1: Orleans bar the Globe the gold Mine Saloon, Dave Brinks, 337 00:21:54,320 --> 00:21:57,120 Speaker 1: was looking to come up with something new. The bar 338 00:21:57,400 --> 00:22:00,359 Speaker 1: mostly served beer to a wide array of customer but 339 00:22:00,400 --> 00:22:05,120 Speaker 1: it was struggling financially at the time. Nearby shot bars 340 00:22:05,359 --> 00:22:07,800 Speaker 1: were seeing some success. So I think this bar is 341 00:22:07,840 --> 00:22:11,480 Speaker 1: like a street or two down off of Bourbon Street, 342 00:22:11,560 --> 00:22:15,760 Speaker 1: so it's in that facund Okay. So Brinks, who was 343 00:22:15,880 --> 00:22:18,679 Speaker 1: nineteen by the way, he was like running it for 344 00:22:18,760 --> 00:22:22,920 Speaker 1: the summer for his mom. Started work shopping a list 345 00:22:22,960 --> 00:22:25,760 Speaker 1: of shots that he could offer at the bar, and 346 00:22:25,800 --> 00:22:28,400 Speaker 1: he wanted to make one that tasted like his favorite 347 00:22:28,400 --> 00:22:31,960 Speaker 1: soft drink, dr Pepper. He tried with a variety of 348 00:22:32,040 --> 00:22:35,560 Speaker 1: liqueurs and eventually landed on a local armaretto. He won't 349 00:22:35,600 --> 00:22:39,440 Speaker 1: say which one it is. He mixed it with Miller 350 00:22:39,520 --> 00:22:43,399 Speaker 1: Lite with a drop of Everclear, and then yes, he 351 00:22:43,520 --> 00:22:47,199 Speaker 1: lit it on fire. Brinks was happy at how it 352 00:22:47,600 --> 00:22:50,240 Speaker 1: turned out, how it imitated Doctor Pepper's taste, but he 353 00:22:50,280 --> 00:22:53,639 Speaker 1: didn't think anybody would order it. He was wrong. He 354 00:22:53,680 --> 00:22:56,520 Speaker 1: was wrong. People were into it. It soon became popular 355 00:22:56,600 --> 00:23:01,200 Speaker 1: enough that the bar was financially successful again. Brinks later 356 00:23:01,480 --> 00:23:04,359 Speaker 1: was pretty laid back about who invented the flaming Doctor Pepper. 357 00:23:04,400 --> 00:23:07,840 Speaker 1: He essentially said, we were doing two different things. I 358 00:23:08,000 --> 00:23:09,600 Speaker 1: had no idea about what they were doing, and I 359 00:23:09,640 --> 00:23:14,480 Speaker 1: don't think they had any idea about what I was doing. Nice. 360 00:23:14,520 --> 00:23:17,240 Speaker 1: I like that very He's very chill about the whole thing. 361 00:23:17,560 --> 00:23:21,720 Speaker 1: He's also like an author and a poet, and it 362 00:23:21,840 --> 00:23:25,040 Speaker 1: cracks him up that this is what people remember him for. Oh, 363 00:23:26,400 --> 00:23:30,720 Speaker 1: this is what he gets asked about the most Yeah, yeah, 364 00:23:30,800 --> 00:23:33,680 Speaker 1: uh huh uh huh yep. So those are the two 365 00:23:33,800 --> 00:23:35,960 Speaker 1: big names when it comes to the origins of the 366 00:23:35,960 --> 00:23:39,119 Speaker 1: Flaming Doctor Pepper. But a bartender at Ham's Restaurant in 367 00:23:39,200 --> 00:23:42,639 Speaker 1: Chapel Hill, North Carolina, also a college town, claimed that 368 00:23:42,800 --> 00:23:47,080 Speaker 1: they invented it theirs has Kalua and was being offered 369 00:23:47,080 --> 00:23:49,040 Speaker 1: by nineteen ninety and this is the first time the 370 00:23:49,119 --> 00:23:53,720 Speaker 1: drink appeared in print. From what I understand, though, North 371 00:23:53,720 --> 00:23:57,359 Speaker 1: Carolina later went on to ban the cocktail along with 372 00:23:57,400 --> 00:24:02,680 Speaker 1: a few other states based on fire injuries. Sure sure 373 00:24:03,000 --> 00:24:08,120 Speaker 1: yep in the nineteen nineties, and Oklahoma City bartenders botched 374 00:24:08,160 --> 00:24:11,359 Speaker 1: attempt at making this cocktail led to the creation of 375 00:24:11,400 --> 00:24:16,960 Speaker 1: a new cocktail called Edna's Lunchbox. So this is when 376 00:24:16,960 --> 00:24:19,680 Speaker 1: a shot glass of ameretto is placed in a chilled 377 00:24:19,840 --> 00:24:22,600 Speaker 1: beer mug that is then filled with coarse light and 378 00:24:22,640 --> 00:24:26,720 Speaker 1: finished with orange juice. It's intended to be downed like 379 00:24:26,800 --> 00:24:29,760 Speaker 1: a shot And I believe it's called the lunchbox because 380 00:24:29,760 --> 00:24:35,040 Speaker 1: it has everything you need in it. Yeah, it was 381 00:24:35,080 --> 00:24:38,879 Speaker 1: invented at a laid back bar called Edna's, and at 382 00:24:38,920 --> 00:24:41,720 Speaker 1: first it wasn't offered on the menu. It was only 383 00:24:41,760 --> 00:24:45,080 Speaker 1: offered to regulars and staff, but by two thousand and 384 00:24:45,160 --> 00:24:48,760 Speaker 1: five EDNA started tracking the numbers of lunchboxes being sold. 385 00:24:49,560 --> 00:24:53,359 Speaker 1: They marked their two millionth sale in twenty nineteen. The 386 00:24:53,440 --> 00:24:56,080 Speaker 1: drink was featured on The Tonight Show in twenty fifteen. 387 00:24:56,440 --> 00:24:58,800 Speaker 1: They now have twist on it like the cram Box 388 00:24:58,840 --> 00:25:05,840 Speaker 1: with Cranberry, they have sh It's a whole. But going 389 00:25:05,840 --> 00:25:08,639 Speaker 1: back to the Flaming Doctor Pepper. By the early two thousand's, 390 00:25:09,000 --> 00:25:12,119 Speaker 1: that cocktail that drink was made had made it to 391 00:25:12,240 --> 00:25:19,040 Speaker 1: Europe and Australia, apparently after trying the Flaming Doctor Pepper 392 00:25:19,080 --> 00:25:22,080 Speaker 1: at the gold Mine Saloon. Harry Shear, who is a 393 00:25:22,160 --> 00:25:25,159 Speaker 1: voice actor on The Simpsons, campaigned for the writers to 394 00:25:25,320 --> 00:25:30,480 Speaker 1: incorporate the cocktail on the show somehow, and the writers 395 00:25:30,520 --> 00:25:32,600 Speaker 1: went for it, coming up with the plot where the 396 00:25:32,640 --> 00:25:37,000 Speaker 1: bartender Mo steals Homer's cocktail invention and calls it the 397 00:25:37,040 --> 00:25:39,320 Speaker 1: Flaming Mo. And I remember that episode. 398 00:25:39,880 --> 00:25:43,560 Speaker 2: Oh yeah, yeah, I was tickled by that one. 399 00:25:44,280 --> 00:25:48,520 Speaker 1: That's pretty great. That's pretty great. Lady Gaga had a 400 00:25:48,560 --> 00:25:51,400 Speaker 1: Flaming Doctor Pepper at the gold Mine Saloon in twenty fifteen, 401 00:25:51,600 --> 00:25:55,440 Speaker 1: So people, all right, people are into it. 402 00:25:56,240 --> 00:26:03,600 Speaker 2: I I do remember like the nineties ishes being a 403 00:26:03,640 --> 00:26:07,040 Speaker 2: time when people really wanted to light alcohol on fire. 404 00:26:08,520 --> 00:26:12,200 Speaker 2: That whole ever clear Oh yeah, was a big thing 405 00:26:12,520 --> 00:26:13,359 Speaker 2: around that time. 406 00:26:14,840 --> 00:26:19,480 Speaker 1: Yeah. I mean I recently was I got my hair 407 00:26:19,600 --> 00:26:23,399 Speaker 1: cut and I was just talking to my bartender. 408 00:26:23,640 --> 00:26:29,879 Speaker 3: My bartender, my hairstyle, My hairstyl is, thank you, Laura, 409 00:26:31,000 --> 00:26:33,040 Speaker 3: and she was like, before I even finished the story, 410 00:26:33,119 --> 00:26:36,080 Speaker 3: she was she said, this is clearly this is a 411 00:26:36,160 --> 00:26:43,440 Speaker 3: college drink that just that kind of got like a. 412 00:26:41,680 --> 00:26:48,240 Speaker 1: Almost a cult following because it's so silly. Yeah. I 413 00:26:48,240 --> 00:26:52,200 Speaker 1: didn't even have to finish the story. She's like, ooh, 414 00:26:52,240 --> 00:26:55,760 Speaker 1: this is college kids. Yeah, yep, yep. But it was 415 00:26:55,800 --> 00:26:58,240 Speaker 1: popular there for a minute to light things on fire 416 00:26:59,119 --> 00:26:59,920 Speaker 1: and then drink them. 417 00:27:00,400 --> 00:27:05,120 Speaker 2: I would point out that evolutionarily, humankind came about because 418 00:27:05,200 --> 00:27:06,800 Speaker 2: we enjoy lighting things on fire. 419 00:27:07,000 --> 00:27:13,479 Speaker 1: So sure, yeah, I made a flaming cocktail once and 420 00:27:13,520 --> 00:27:15,680 Speaker 1: it was really really cool. But then one of the glasses, 421 00:27:15,720 --> 00:27:19,080 Speaker 1: which was supposed to be like heat proof, exploded, and 422 00:27:19,119 --> 00:27:19,880 Speaker 1: I won't do it again. 423 00:27:19,960 --> 00:27:21,960 Speaker 2: Oh yeah, legit. 424 00:27:22,200 --> 00:27:28,440 Speaker 1: But it was cool for the little until intill actual danger. 425 00:27:28,720 --> 00:27:32,240 Speaker 1: Till actual danger encroached. Then I was like, you know what, 426 00:27:34,080 --> 00:27:39,040 Speaker 1: no need, no need for this, Okay, So anyway, Yes, 427 00:27:40,280 --> 00:27:43,960 Speaker 1: by the early two thousands, ameretta was a pretty divisive 428 00:27:44,160 --> 00:27:48,200 Speaker 1: ingredient for bartenders and customers, especially in cocktails like a 429 00:27:48,320 --> 00:27:49,200 Speaker 1: Moretto sours. 430 00:27:50,200 --> 00:27:52,320 Speaker 2: Yeah. I think it got a bit of a bad 431 00:27:52,440 --> 00:27:55,840 Speaker 2: rap for being too sweet. I mean, especially during that 432 00:27:55,920 --> 00:27:57,919 Speaker 2: era when we were coming off of a lot of 433 00:27:58,119 --> 00:28:02,280 Speaker 2: very too sweet drinks and super especially when you're using 434 00:28:02,400 --> 00:28:05,400 Speaker 2: cheaper versions and in large amounts. 435 00:28:05,840 --> 00:28:09,840 Speaker 1: Yes, but that line of thinking has reversed in recent 436 00:28:09,920 --> 00:28:12,920 Speaker 1: years as more people have experimented with amaretto and other 437 00:28:13,080 --> 00:28:16,560 Speaker 1: ingredients or tried it straight, usually at the end of 438 00:28:16,600 --> 00:28:19,200 Speaker 1: a meal. Yeah. 439 00:28:19,320 --> 00:28:24,040 Speaker 2: Generally speaking, Italian cuisines and products have been pretty popular 440 00:28:24,080 --> 00:28:26,359 Speaker 2: for the last like five or ten years, and the 441 00:28:26,680 --> 00:28:29,159 Speaker 2: market experts think that there's probably a little bit of 442 00:28:29,200 --> 00:28:33,720 Speaker 2: like a rising tide effect for amaretto. The Ameretto sour 443 00:28:33,800 --> 00:28:36,959 Speaker 2: did get a remix around twenty ten to twenty twelve 444 00:28:37,040 --> 00:28:41,280 Speaker 2: in Portland, with this fancier version involving amaretto with a 445 00:28:41,280 --> 00:28:45,360 Speaker 2: little bit of cask proof bourbon than lemon juice, two 446 00:28:45,360 --> 00:28:48,720 Speaker 2: to one sugar syrup and egg white shake and dry 447 00:28:49,200 --> 00:28:52,400 Speaker 2: that is, without ice until it's frothy and then shaken 448 00:28:52,440 --> 00:28:54,720 Speaker 2: with ice to chill and dilute. A little bit served 449 00:28:54,720 --> 00:28:57,960 Speaker 2: over some fresh ice. Sounds delightful. That one was by 450 00:28:58,160 --> 00:29:03,160 Speaker 2: bartender Jeffrey Morgenthal Morgan Toller, I'm not sure. And a 451 00:29:03,200 --> 00:29:07,040 Speaker 2: new Italian brand called Adriatico even launched in twenty nineteen. 452 00:29:07,680 --> 00:29:12,440 Speaker 2: During the pandemic, consumer sales of amaretto went better than expected. 453 00:29:13,560 --> 00:29:18,160 Speaker 2: Home bartenders apparently like dipping their toes with this familiar ingredient. 454 00:29:18,960 --> 00:29:21,960 Speaker 2: And then after pandemic shutdowns, when people began returning to 455 00:29:22,000 --> 00:29:25,280 Speaker 2: bars and restaurants around twenty twenty two, amaretto sales went 456 00:29:25,360 --> 00:29:28,920 Speaker 2: up faster than the average. That year, Amato sales rose 457 00:29:28,960 --> 00:29:33,840 Speaker 2: five percent, as opposed to the liquor average of three percent. Also, 458 00:29:34,160 --> 00:29:36,520 Speaker 2: a riff on the my tie with amaretto in place 459 00:29:36,520 --> 00:29:41,640 Speaker 2: of argotte was making the rounds around then, and since 460 00:29:41,680 --> 00:29:45,800 Speaker 2: then various brands have been introducing new riffs on amaretto. 461 00:29:45,960 --> 00:29:52,200 Speaker 2: Liqueurs like de Serrotto released a cream amaretto, and Adriatico 462 00:29:52,720 --> 00:29:55,920 Speaker 2: has some aged amarettos using different types of liquor casks. 463 00:29:55,960 --> 00:29:59,160 Speaker 2: They've got one from Bourbon, from Rum and from Grappa 464 00:29:59,200 --> 00:30:09,200 Speaker 2: barrels ooh okay, yeah, yeah, right, like. 465 00:30:09,200 --> 00:30:16,080 Speaker 1: To investigate that further. Mm hmmmm. But listeners, if you 466 00:30:16,560 --> 00:30:21,200 Speaker 1: have any thoughts about this, any recipes, any cocktails, anything 467 00:30:21,280 --> 00:30:25,000 Speaker 1: like that, if you want to help with my investigation. 468 00:30:27,000 --> 00:30:31,960 Speaker 2: Know, yeah, yeah, I will say that. If you're looking 469 00:30:32,080 --> 00:30:35,320 Speaker 2: for a bottle, I personally find De Serono to be 470 00:30:35,400 --> 00:30:38,920 Speaker 2: a little bit overpriced and a tiny bit on the 471 00:30:39,080 --> 00:30:43,000 Speaker 2: kloiing end. My preferred brand if you're going for something 472 00:30:43,080 --> 00:30:46,840 Speaker 2: like that is Lazaroni. I think it's lovely and if 473 00:30:46,880 --> 00:30:50,880 Speaker 2: you've never had Amorady cookies, they are delicious if you 474 00:30:51,040 --> 00:30:54,320 Speaker 2: enjoy having like a single suite with a cup of 475 00:30:54,360 --> 00:30:58,760 Speaker 2: coffee or an espresso or something that is lovely. But yes, 476 00:30:59,440 --> 00:31:01,760 Speaker 2: we would love to hear from you. We do already 477 00:31:01,800 --> 00:31:03,560 Speaker 2: have some listener mail, though, and we are going to 478 00:31:03,560 --> 00:31:05,080 Speaker 2: get into that as soon as we get back from 479 00:31:05,080 --> 00:31:10,160 Speaker 2: one more quick break for a word from our sponsors. 480 00:31:18,200 --> 00:31:21,440 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 481 00:31:21,480 --> 00:31:32,200 Speaker 1: we're back with listeners. I wish I could spin in 482 00:31:32,240 --> 00:31:36,360 Speaker 1: my seat. I can't because I'm attached to so many cables. 483 00:31:37,080 --> 00:31:39,320 Speaker 2: Oh oh yeah, yeah, I was like I could, but 484 00:31:39,320 --> 00:31:41,120 Speaker 2: then I was like, looking around, I'm like I've got 485 00:31:41,120 --> 00:31:44,920 Speaker 2: this screen precariously balanced behind me, and I'm attached to 486 00:31:44,960 --> 00:31:47,560 Speaker 2: several headphones, and yeah, oh you're right. 487 00:31:47,600 --> 00:31:50,000 Speaker 1: Yes, well I did it that one time. Remember it 488 00:31:50,040 --> 00:31:56,920 Speaker 1: was disastrous. I have learned my lesson. Oh that's great, look, 489 00:31:58,080 --> 00:32:04,280 Speaker 1: but I wish I could spend all right. Sheldon wrote 490 00:32:04,520 --> 00:32:07,760 Speaker 1: about the tomatillo episode. When I saw the title, my 491 00:32:07,800 --> 00:32:09,640 Speaker 1: first thought was that it was a blast from the 492 00:32:09,680 --> 00:32:13,440 Speaker 1: past show It wasn't. I was shocked that you never 493 00:32:13,480 --> 00:32:18,200 Speaker 1: did this earlier. I don't know how long I've loved tomatios. 494 00:32:19,000 --> 00:32:21,680 Speaker 1: Years ago, I would only rarely see them at a store, 495 00:32:21,760 --> 00:32:25,239 Speaker 1: so I started growing them. They are rather prolific and 496 00:32:25,360 --> 00:32:29,480 Speaker 1: I usually can get about eight liters each year. Who 497 00:32:29,920 --> 00:32:34,120 Speaker 1: the plant grows like crazy with nice yellow flowers. Two 498 00:32:34,200 --> 00:32:36,920 Speaker 1: quick recipes that I make with them. Cut some pork 499 00:32:36,960 --> 00:32:40,280 Speaker 1: tinderloin into about three quarter inch cubes. Coat them with 500 00:32:40,320 --> 00:32:43,440 Speaker 1: a mix of flour, cuman and salt, lightly fry and 501 00:32:43,440 --> 00:32:47,680 Speaker 1: set aside. Tinderloin is tender but gets tough if cooked 502 00:32:47,760 --> 00:32:51,160 Speaker 1: too long. Fry some onions until soft, then add cut 503 00:32:51,200 --> 00:32:54,120 Speaker 1: up tomatios and some serrano peppers, and cook until the 504 00:32:54,160 --> 00:32:58,400 Speaker 1: tomatios are soft and turned into a sauce. Then add 505 00:32:58,440 --> 00:33:06,040 Speaker 1: the pork and some clancho and serve with rice. The 506 00:33:06,080 --> 00:33:10,880 Speaker 1: second one is only good with very fresh green tomotios. Annie, 507 00:33:11,280 --> 00:33:14,440 Speaker 1: if you would taste this fresh sausa, it would get 508 00:33:14,560 --> 00:33:19,440 Speaker 1: you started on using a food processor. It tastes that good. 509 00:33:20,680 --> 00:33:23,959 Speaker 1: Pure the tomotios and a food processor or a hand blender. 510 00:33:24,440 --> 00:33:28,320 Speaker 1: Then add some chopped onions, serano pepper, cilancho, lime juice, 511 00:33:28,360 --> 00:33:31,200 Speaker 1: olive oil, and salt. Let it sit for half an hour. 512 00:33:31,840 --> 00:33:35,160 Speaker 1: It's so good, but unfortunately it doesn't keep long and 513 00:33:35,240 --> 00:33:39,680 Speaker 1: it can only be made with fresh green tomotios. Also 514 00:33:39,920 --> 00:33:43,440 Speaker 1: note that everything should be with serrano peppers, not jlapino. 515 00:33:43,800 --> 00:33:47,880 Speaker 1: The taste is much better. And tarragon a few years ago, 516 00:33:48,040 --> 00:33:50,360 Speaker 1: I agree some not knowing at all what it would 517 00:33:50,400 --> 00:33:54,720 Speaker 1: taste like. When I tasted it, it told me exactly 518 00:33:54,760 --> 00:33:56,640 Speaker 1: what to do with it. I made a bash of 519 00:33:56,720 --> 00:34:02,480 Speaker 1: chicken tarragon sausages. The flavor was blended perfectly, served with 520 00:34:02,560 --> 00:34:04,680 Speaker 1: homemade noodles in a white cream sauce. 521 00:34:06,440 --> 00:34:10,000 Speaker 2: Oh oh yeah, absolutely, Oh that is that is exactly 522 00:34:10,080 --> 00:34:11,160 Speaker 2: what teragon is meant for. 523 00:34:11,480 --> 00:34:11,800 Speaker 1: Oky. 524 00:34:15,600 --> 00:34:19,239 Speaker 2: I love, I love all of this. I am I'm 525 00:34:19,280 --> 00:34:21,280 Speaker 2: mad that I'm not eating that pork right now. 526 00:34:22,600 --> 00:34:25,320 Speaker 1: Me too. And I'm especially mad because I went to 527 00:34:25,360 --> 00:34:28,799 Speaker 1: the grocery store recently and I was determined to get 528 00:34:28,800 --> 00:34:31,759 Speaker 1: some tomatillos and make I was gonna try to like 529 00:34:31,880 --> 00:34:34,640 Speaker 1: make a sauce of by cooking it of stove top. 530 00:34:36,719 --> 00:34:38,640 Speaker 1: There were no to maatios to be had. They usually 531 00:34:38,680 --> 00:34:41,360 Speaker 1: have some, so it was just a little bit of 532 00:34:41,360 --> 00:34:45,120 Speaker 1: a lit down. Oh but I'll try again next time maybe. 533 00:34:45,440 --> 00:34:45,720 Speaker 2: Yeah. 534 00:34:45,800 --> 00:34:47,840 Speaker 1: Yeah, still on my list. It's still on my list, 535 00:34:48,480 --> 00:34:52,960 Speaker 1: but thank you. Yes, all of these recipes sound delicious. 536 00:34:53,000 --> 00:34:55,359 Speaker 1: That's amazing how many you're able to grow. 537 00:34:56,200 --> 00:34:58,200 Speaker 2: Tomatoes are one of those things where if you if 538 00:34:58,239 --> 00:35:00,800 Speaker 2: you get them going, they're just like okay, and they'll 539 00:35:00,920 --> 00:35:03,520 Speaker 2: just and then you have too many tomatoes. Like yeah, 540 00:35:03,640 --> 00:35:06,000 Speaker 2: it's yeah for. 541 00:35:06,080 --> 00:35:08,600 Speaker 1: Your friends, I'm sure very happy as I am with 542 00:35:08,640 --> 00:35:11,919 Speaker 1: my friend Hugo's tomatoes. Might guess send them all my way. 543 00:35:13,120 --> 00:35:19,160 Speaker 2: Yeah, yeah, Kirsten wrote, there have been so many topics 544 00:35:19,200 --> 00:35:20,919 Speaker 2: I've been meaning to write in about over the past 545 00:35:20,920 --> 00:35:23,680 Speaker 2: several months, but as a new mom, it's been hard 546 00:35:23,680 --> 00:35:26,040 Speaker 2: to find the time. You guys kept me company during 547 00:35:26,080 --> 00:35:28,280 Speaker 2: a lot of nighttime feedings with baby in those first 548 00:35:28,280 --> 00:35:32,920 Speaker 2: few weeks, so thank you. Starting with shortbread. My husband 549 00:35:32,920 --> 00:35:34,800 Speaker 2: and I went on a trip to Scotland last fall 550 00:35:34,880 --> 00:35:36,760 Speaker 2: and I went on a day trip to a remote 551 00:35:36,760 --> 00:35:39,719 Speaker 2: lock on this side on the Isle of Sky. When 552 00:35:39,760 --> 00:35:41,960 Speaker 2: we got back on the boat after a day of hiking, 553 00:35:42,080 --> 00:35:46,279 Speaker 2: we were offered hot chocolate and homemade shortbread. Unfortunately, being 554 00:35:46,280 --> 00:35:49,239 Speaker 2: gluten free, I couldn't actually partake in the shortbread, but 555 00:35:49,400 --> 00:35:52,359 Speaker 2: the experience left an impression nonetheless, and I came home 556 00:35:52,400 --> 00:35:55,359 Speaker 2: on a mission to make a gluten free version, which 557 00:35:55,400 --> 00:35:58,799 Speaker 2: was a huge success. Scottish shortbread is now officially on 558 00:35:58,840 --> 00:36:01,839 Speaker 2: my holiday season bake shortlist, and whenever I make them, 559 00:36:01,920 --> 00:36:04,160 Speaker 2: I like to enjoy them with some hot chocolate and 560 00:36:04,200 --> 00:36:07,480 Speaker 2: it takes me back to memories of the rugged Scottish coast. 561 00:36:08,800 --> 00:36:11,719 Speaker 2: Next Tarragon, It really surprised me to hear about the 562 00:36:11,719 --> 00:36:15,080 Speaker 2: associations of Tarragon with French cuisine and fine dining. I 563 00:36:15,160 --> 00:36:17,680 Speaker 2: really only became familiar with tarragon a few years back 564 00:36:17,719 --> 00:36:20,240 Speaker 2: on road trip to Charleston and Savannah, where it seemed 565 00:36:20,280 --> 00:36:22,960 Speaker 2: to be a common ingredient in some delicious Southern comfort 566 00:36:22,960 --> 00:36:26,480 Speaker 2: food dishes. I still dream about au Sucotash with boiled 567 00:36:26,480 --> 00:36:29,680 Speaker 2: peanuts and tarragon cream dish that I had in Charleston. 568 00:36:31,440 --> 00:36:35,000 Speaker 2: Finally touching on Southern cafeterias, I was so excited when 569 00:36:35,000 --> 00:36:37,359 Speaker 2: this episode came up in my feed. Ever since our 570 00:36:37,400 --> 00:36:40,440 Speaker 2: Southern road trip mentioned above, this type of establishment has 571 00:36:40,480 --> 00:36:43,799 Speaker 2: been my husband's absolute favorite. In fact, he had a 572 00:36:43,840 --> 00:36:47,719 Speaker 2: meal at cafeteria in Nashville called Arnold's Country Kitchen that 573 00:36:47,800 --> 00:36:50,560 Speaker 2: I have heard him describe in loving detail so many 574 00:36:50,640 --> 00:36:53,719 Speaker 2: times to so many people. Sometimes I forget I didn't 575 00:36:53,760 --> 00:36:56,919 Speaker 2: eat it myself. He was devastated a few years ago 576 00:36:56,960 --> 00:36:59,720 Speaker 2: to hear that the restaurant was closing down. But good news. 577 00:37:00,080 --> 00:37:02,640 Speaker 2: Right around the time your episode about cafeterias came out, 578 00:37:02,760 --> 00:37:05,640 Speaker 2: we heard that Arnold's is actually reopening, so a trip 579 00:37:05,680 --> 00:37:08,960 Speaker 2: to Nashville may be in our future. And just for 580 00:37:09,000 --> 00:37:12,160 Speaker 2: the record, I am pro pasta salad and really didn't 581 00:37:12,200 --> 00:37:16,440 Speaker 2: know anyone had anti pasta salad views and just some 582 00:37:16,440 --> 00:37:20,720 Speaker 2: food for thought our Asian cold noodle dishes pasta salad. 583 00:37:22,440 --> 00:37:27,279 Speaker 2: Also enclosed is a photo for Tex which is a 584 00:37:27,440 --> 00:37:30,560 Speaker 2: very beautiful baby and a very beautiful cat and they 585 00:37:30,560 --> 00:37:33,440 Speaker 2: are hanging out together. The cat doesn't seem to mind, 586 00:37:33,480 --> 00:37:36,080 Speaker 2: which is fabulous because because the baby has it in 587 00:37:36,200 --> 00:37:38,960 Speaker 2: sort of like a like an adorable it's sort of 588 00:37:39,000 --> 00:37:41,240 Speaker 2: like a baby posed on a on a bear rug, 589 00:37:41,280 --> 00:37:45,000 Speaker 2: but the bear rug is the cat. It's like a 590 00:37:45,120 --> 00:37:48,200 Speaker 2: like a like a big old, big old tabby type 591 00:37:48,239 --> 00:37:51,680 Speaker 2: type mix uh kind of kind of medium long hair. 592 00:37:51,960 --> 00:37:55,680 Speaker 2: And the baby, oh my goodness, what a what a 593 00:37:55,760 --> 00:37:59,560 Speaker 2: what a little chubby button and it looks like with 594 00:38:00,200 --> 00:38:02,360 Speaker 2: tiny bit of like a mohawk going on, which I 595 00:38:02,360 --> 00:38:04,720 Speaker 2: always appreciate in small and small children. 596 00:38:04,920 --> 00:38:08,360 Speaker 1: So thank you for the photo for tax. Yes, and 597 00:38:08,440 --> 00:38:11,880 Speaker 1: I love the size the apparent size difference in this photo. 598 00:38:11,960 --> 00:38:13,400 Speaker 1: I don't know if that's what it actually is, but 599 00:38:13,440 --> 00:38:15,920 Speaker 1: in the photo it looks like there's a pretty like 600 00:38:15,960 --> 00:38:16,959 Speaker 1: the cat's pretty big. 601 00:38:18,200 --> 00:38:21,120 Speaker 2: Oh yes, yes, no, this looks like a healthy baby, 602 00:38:21,160 --> 00:38:22,440 Speaker 2: but an even healthier cat. 603 00:38:22,600 --> 00:38:26,600 Speaker 1: So and I very much enjoy that. Also is a 604 00:38:26,640 --> 00:38:30,960 Speaker 1: picture of the Scottish Isle. It looks amazing. 605 00:38:31,640 --> 00:38:35,880 Speaker 2: Oh oh yes, I didn't even scroll down heck oh wow, yeah, no, 606 00:38:36,000 --> 00:38:39,399 Speaker 2: that is a rugged Scottish coastline. Indeed, if I had 607 00:38:39,440 --> 00:38:42,920 Speaker 2: been there and consumed hot chocolate at that location, I 608 00:38:42,960 --> 00:38:46,000 Speaker 2: would I would still be dreaming about that to this day. 609 00:38:46,160 --> 00:38:48,759 Speaker 1: Yeah, I mean I might dream about it just through 610 00:38:49,600 --> 00:38:55,400 Speaker 1: second experience here. Oh oh but yeah, very happy you 611 00:38:55,440 --> 00:38:57,800 Speaker 1: found a gluten free version that was a big success 612 00:38:57,840 --> 00:39:01,799 Speaker 1: of Scottish shortbread. Oh yeah, yeah, yeah, I'm very very 613 00:39:01,840 --> 00:39:05,600 Speaker 1: curious about these tarragon dishes in the South because I 614 00:39:05,680 --> 00:39:08,800 Speaker 1: may or may not be going to Savannah soon. Oh okay, 615 00:39:08,880 --> 00:39:10,840 Speaker 1: and so now I want to look at some menus 616 00:39:10,880 --> 00:39:12,560 Speaker 1: and see if I see tarragon on there. 617 00:39:13,800 --> 00:39:16,279 Speaker 2: Yeah, I feel like I feel like I haven't seen 618 00:39:16,320 --> 00:39:19,960 Speaker 2: it that much around, but like a tarragon cream sauce 619 00:39:20,040 --> 00:39:22,640 Speaker 2: kind of situation sounds like it would go really well 620 00:39:22,680 --> 00:39:26,840 Speaker 2: with a lot of Southern cuisines. So yeah, and oh 621 00:39:26,920 --> 00:39:29,480 Speaker 2: yeah and the and the cafeteria is so good meeting threes, 622 00:39:29,960 --> 00:39:30,480 Speaker 2: just love them. 623 00:39:30,560 --> 00:39:34,600 Speaker 1: Yes, and I think you should. I think you should 624 00:39:34,640 --> 00:39:38,759 Speaker 1: go to Nashville and go back to this restaurant if 625 00:39:38,760 --> 00:39:39,080 Speaker 1: you can. 626 00:39:39,239 --> 00:39:43,920 Speaker 2: Absolutely, Yeah, take the kiddo. Oh and congratulations, congratulations, I 627 00:39:43,960 --> 00:39:48,040 Speaker 2: know that. Yeah that the first. I mean, yeah, parenting 628 00:39:48,400 --> 00:39:51,560 Speaker 2: seems like an absolutely impossible thing to do, which is 629 00:39:51,719 --> 00:39:53,640 Speaker 2: one of the many reasons why I haven't done it. 630 00:39:53,719 --> 00:39:55,520 Speaker 2: But congratulations to y'all. 631 00:39:55,760 --> 00:39:59,920 Speaker 1: Yes, yes, yes, yes, and thank you to both of 632 00:40:00,000 --> 00:40:02,200 Speaker 1: for our listeners for writing in. If you would like 633 00:40:02,239 --> 00:40:04,560 Speaker 1: to write to us, you can or email us hello 634 00:40:04,760 --> 00:40:06,760 Speaker 1: at saverpod dot com. 635 00:40:06,960 --> 00:40:09,359 Speaker 2: We're also on social media. You can find us on 636 00:40:09,480 --> 00:40:12,680 Speaker 2: Blue Sky and Instagram at saverpod and we do hope 637 00:40:12,719 --> 00:40:15,680 Speaker 2: to hear from you. Save is production of iHeartRadio. For 638 00:40:15,840 --> 00:40:17,960 Speaker 2: more podcasts from my Heart Radio, you can visit the 639 00:40:18,000 --> 00:40:21,200 Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your 640 00:40:21,200 --> 00:40:24,480 Speaker 2: favorite shows. Thanks as always to our super producers Dylan 641 00:40:24,480 --> 00:40:27,160 Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and 642 00:40:27,200 --> 00:40:38,040 Speaker 2: we hope that lots more good things are coming your way.