The Amaretto DiSaronno Originale bottle has always been recognizable on the back bar shelf. The iconic almond liqueur, with its unique shape and square cap, was created almost 500 years ago in 1525. After all those years, it’s easy to see why it is regarded as “the world’s favorite Italian liqueur.” This summer, Disaronno International LLC is launching a new media campaign to raise awareness for its first and only line extension; say hello to DiSarrono Velvet Liqueur.
Like many of life’s finer things, it was the monks who helped create what we call cream liqueur today. In 14th-century Ireland, monks experimented with preserving fresh cream by adding whiskey. Adding distilled spirits to the cream stabilizes the protein and prevents spoilage. The early formulations were used as a “healthful tonic” to treat dementia and inflammation and for memory improvement. Fast forward to centuries later. In 1974, the biggest innovation in this category occurred with Englishman Tom Jago’s creation of Bailey’s Irish Cream for International Distillers and Vintners. It quickly became the world’s best-selling liqueur, ahead of even Disaronno’s Amaretto, launching an international love for cream liqueurs.
Di Saronno Velvet highlights the distinct almond aroma of Disaronno Originale while offering a bright and luxurious appearance compared to other top-shelf cream liqueurs. Tasted straight from the glass, the sensations are warming and silky. Sweet and fruity hints of cherry and coconut accompany the signature almond flavor. The long finish is full of chocolate, vanilla cream, and butter cookies. Although somewhat sweet, this delectable cream liqueur is pleasantly balanced and not overly cloying. In the hands of adept mixologists, this delightful dram will invigorate low-ABV cocktails (bottled at 34 proof) for those seeking mindful moderation this summer.
In search of a new summer sipper? The Disaronno Velvet Batida combines the refreshing flavor of coconut water with the richness of Disaronno Velvet. Combine 1 part Disaronno Velvet with 1 part coconut water and shake; then pour over crushed ice in a highball glass with a garnish of shaved coconut. DiSaronno Velvet also mixes favorably with iced coffee and would be a decadent addition to any boozy milkshake.