Obsession Tuesday...Amaretto, it's not just for drinkin' anymore

I love a good cocktail and I must say I have grown particularly fond of anything containing this:

Disaronno on the rocks

I really can't get enough of it.  I love it on the rocks (ps check out those ice cubes pictured above...perfect huh?  You can find the trays on the link to your left) I love it with Ginger Ale, I love it in my coffee, as a Toasted Almond cocktail.  I'm sure it has much to do with my not so secret obsession with all things Italian.  Regardless it's a pretty rockin' liqueur.  

Amaretto comes from the Italian word "amaro" meaning bitter.  The history is a little fuzzy but, Disaronno (which has been around since 1592 with an unchanged formula...that's pretty impressive folks) claims to have been born of a lustful relationship between artist and muse.  

In 1525 Bernardino Luini was commisioned to paint a Saronno church with frescoes.  The church was dedicated to the Virgin Mary so naturally he needed a model.  She was a young widowed innkeeper who apparently had a thing for painters (can you blame her?).  She wanted to give him a gift of gratitude and affection but was flat broke with her husband six feet under and all.  So she did what any industrious Saranno woman would do and created a liqueur that has since been enjoyed for centuries.  The original recipe involved apricot kernels steeping in Brandy, and the rest, as they say, is history.  

Amaretto also makes a pretty steller addition to this amaaaaahhhhzing syrup:

Ciabatta Italian Toast with Amaretto Cream Syrup

It's incredibly easy to make and has a homemade element that could even jazz up Bisquick (gag) pancakes...if you're into that sort of thing.  

Amaretto Cream Syrup

What you'll need:

1 C. Water

1 C. packed brown sugar (I prefer dark)

2 Tbl. Amaretto

2 Tbl. whipping cream

1/2 tsp. ground cinnamon

What to do:

In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves.  Boil until the syrup reduces to 1 cup, around 10 minutes.  

Turn heat down to medium and add Amaretto.  Simply heat through (we are just burning off the alcohol folks...I suppose you could skip this step if you prefer a little breakfast buzz...and really who doesn't) about 2 minutes.

Remove pan from heat and whisk in cream and cinnamon.  

Keep the syrup warm over low heat until read to serve.  

Syrup can be made ahead.  Cool, cover, and refrigerate.  Reheat before serving.