- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 120 ml Disaronno amaretto
- 60 ml freshly squeezed lemon juice (about 2 small lemons)
- lemon rind or maraschino cherries, to garnish
Instructions
Place the amaretto and lemon juice in a cocktail shaker half-filled with ice. Shake hard and fast for 30 seconds or until chilled. Pour into tumblers filled with ice and garnish with the lemon rind.
Photography by Benito Martin. Styling by Lynsey Fryers.
Graphique demi saucer and Krosno Mirage whisky glass, both from Maxwell and Williams. Avanti Art Deco cocktail shaker from Plenty.
Serve this tongue-tingling drink alongside school prawn fritti with preserved lemon aïoli. Still peckish? Pay a visit to our 500-strong snack collection.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
