Amaretto has been a part of the cocktail world since no less than 1851, when historical past says the liqueur was invented. Whereas amaretto — Italian for “a little bit bitter,” a diminutive of amaro — is now regarded as an almond-flavored spirit, the fact is that almost all amaretti don’t include any almonds in any respect. What they’re going for is known as benzaldehyde, a pure compound that invariably tastes like almonds, however which could be derived much more inexpensively from different sources, together with apricot and peach pits. Added sugar is de rigueur, and most amaretti are additionally loaded with spices and caramel shade.
One story tells us that the unique amaretto, Lazzaroni, wasn’t made with fruit or nuts (instantly) however quite baked items. The Lazzaroni household first baked the almond-flavored cookie (assume biscotti) they known as amaretto within the 1780s and by 1851 determined to reply the query: What would occur if we soaked these cookies in alcohol and turned them into booze? And so amaretto the liqueur was born. Naturally, Disaronno additionally lays declare to being the unique amaretto liqueur, this one born as a love potion invented within the 1500s.
Regardless of the true story of amaretto’s origin, the marketplace for this quite unsung ingredient has exploded, with artisan choices and mass market choices each accessible. How a lot do they differ? And which one is finest? We put our style buds on the road to seek out out.
All have been primarily tasted neat. Right here’s our official rating, from finest to worst — although in all equity, none of those liqueurs have been unpalatable.
Up to date in 2026 with 4 new releases.
Lazzaroni Amaretto
The unique, nonetheless made in Italy (however now owned by the Laird apple brandy empire), and nonetheless purportedly made with cookies infused in alcohol. Lazzaroni has a daring almond nostril, with light notes of vanilla and a few gentle maple syrup parts evident. Fairly syrupy in texture, it’s a sticky and really candy liqueur, however this oddly works to its favor, giving the concoction an actual enduring, dessert-like character. It does certainly style like a candy but pretty cookie, although there’s extra vanilla and a touch of cake frosting on the end than you would possibly count on; that stated, it pairs fantastically with the almond notes up entrance, reminding me of a marzipan-frosted princess cake at instances. A lingering contact of gingerbread rounds issues out. My favourite by a small margin. 48 proof. A- / $26
Luxardo Amaretto di Saschira
Italian, constructed from the pits of apricots, peaches, and — fittingly — cherries. Whereas nostril is loaded with almonds, there’s undoubtedly a fruitier observe on the palate right here, although it’s well-integrated with the nuttier elements and a touch of sweetened coconut milk. The sweetness right here is par for the group, however it’s complemented by the fruitiness, which does certainly supply a definite observe of Marasca cherry — and which works surprisingly properly, particularly as a mixer. General it’s a wonderful and complicated amaretto. 56 proof. A- / $29 [BUY IT NOW FROM THE WHISKY EXCHANGE] [BUY IT NOW FROM FROOTBAT]
Italian, constructed from apricot kernel oil. Essentially the most iconic of amaretti, Disaronno is sort of candy, with a reasonably simple almond nostril and taste. The baking spices within the combine listed below are outstanding, with cinnamon and nutmeg melding properly with the liqueur’s buttery physique, however the end will get sweeter because it goes, culminating in a thick slick of what can come throughout as maple syrup clinging to the again of the throat. Finest when blended. 56 proof. B+ / $30 [BUY IT NOW FROM TOTAL WINE] [BUY IT NOW FROM FROOTBAT]
Amaretto di Amore
This distinctive expression is produced in Kentucky (by Sazerac), constructed from bitter almonds and blended with apricot juice. A finances bottling, it noses with candy, contemporary almond paste notes, however what hits the palate right here is surprisingly loaded with a giant chocolate character, tempered by extra almond extract and a touch of ripe banana. Mysteriously, I by no means get apricot within the combine in any respect. Its sweet bar character makes it essentially the most dessert-like amaretto on this bunch, and at a whopping 21% alcohol, it feels tailor made for dumping over ice cream. I wouldn’t combine cocktails with it. 42 proof. B+ / $15 [BUY IT NOW FROM TOTAL WINE]
Tempus Fugit Creme de Noyaux
Creme de Noyaux is a French tackle amaretto, constructed from apricot and cherry pits, bitter almonds, and spices, coloured shiny purple with cochineal. Tempus Fugit’s model is made in Switzerland, and it’s one in all a really small variety of manufacturers you’ll discover in the marketplace. Like Luxardo, there’s a definite fruitiness on the nostril right here, with candy marzipan notes vying for place. It’s participating and moderated in sweetness, however the fruit, notably these cherry notes, actually dominates on the tongue, drowning out the almond character. At its increased abv, the end affords a stunning medicinal high quality, pushed partly by its natural elements. That is one thing to have available for old-timey cocktail recipes, however amaretto tends to work higher more often than not. 60 proof. B / $43 [BUY IT NOW FROM THE WHISKY EXCHANGE]
Adriatico Amaretto
“A model new reloaded Amaretto recipe” from Apulia, Italy. Made out of roasted almonds (and alternately billed as Adriatico Amaretto Roasted), the recipe notably consists of sea salt, and that is properly evidenced on the palate, which has a crisp punch of salt proper from the beginning. This helps to mood the sweetness of the drink, however it additionally dominates the assault, which comes throughout as fairly salty to the purpose the place it takes you again. Honeyed nuttiness and a beautiful chocolate character clear issues up on the end, however the salt is usually a tad overwhelming. 56 proof. B / $35
Bols Amaretto
Unknown provenance, with pure flavors famous. Decidedly innocent with robust notes of roasted almonds and brown butter on each nostril and palate. The nutty physique slowly takes on extra of a fruity observe, full of a little bit mint, evoking notes of lemon and inexperienced apple late within the sport. These could also be a bit misplaced, however they aren’t disagreeable. Whereas that is absolutely as removed from a conventional recipe as you may get, the excellent news is it received’t offend anybody in small portions. 48 proof. B / $20
Regency Amaretto da Vinci
Reportedly made in Italy however bottled in New Jersey, from each almonds and apricots. Pretty delicate, di Vinci is definitely a bit fruity on the nostril, displaying apricot and mint notes alongside a mild almond factor. On the palate, the almond taste kicks in for a number of seconds, then quickly fades away, lingering quietly within the background. It’s a lot much less candy than most amaretto, which is stunning, with hints of chocolate and mint evident on the end. Not dangerous, however its finest function is the value tag. 56 proof. B / $10
Italian, constructed from actual almonds, infused with brandy. It’s pure marzipan on the nostril, however the palate takes a pointy flip, turning boldly chocolatey and providing a extra brooding and aggressive roasted nut composition. It’s nearly extra hazelnut than almond, with an ample vanilla character and a prolonged, reasonably candy end. Its unconventionality is okay for an after-dinner liqueur, however it’s finally a little bit of an outlier as amaretti go. I’d nearly use this in lieu of creme de cacao as an alternative of amaretto. 56 proof. B / $34
Two cream amaretto expressions are in the marketplace:
This creamy amaretto has the identical candy almond aroma that instantly evokes Disaronno liqueur, well-sugared however in any other case simple. The palate affords a mixture of amaretto and Irish cream — nutty with that boozy almond extract observe, however with robust overtones of vanilla and chocolate. Much less candy than you’d assume, with a minty end. Higher than you count on. 34 proof. A- / $35 [BUY IT NOW FROM TOTAL WINE]
Adriatico Amaretto Bianco
A cream model of Adriatico, reviewed above, although that is constructed from crushed, uncooked, unroasted almonds, approximating a booze almond milk. That description is sort of apt, and this low-abv providing tastes lots like almond milk after it’s been utilized in a bowl of breakfast cereal. Fairly candy up entrance, the nutty almond notes actually perk up on the midpalate, resulting in a end that layers in some white chocolate and a significantly lighter trace of saltiness. For what it’s price, the serving suggestion is “neat with 2 drops of lemon juice.” I attempted it thusly and, whereas it’s a delicate change, I agree that it’s the best way to go. 32 proof. B+ / $38
And a non-alcoholic model:
Adriatico Amaretto Zero
This is similar/related recipe as Adriatico Roasted, sans the alcohol. It’s even perhaps nuttier on the nostril, and even perhaps saltier on the palate, making a seawater impression as you are taking that first sip. The shortage of alcohol is masked by a decidedly moderated sweetness, however solely to a level, giving the spirit a end that feels a bit saccharine and underbaked. The saltiness is enduring and overly thick. Adriatico Zero would possibly move for amaretto in a low/no-alc blended drink, however Torani almond syrup would most likely work out simply as properly. N/A. B- / $35
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