Bepi Tosolini Saliza is a traditionally made Italian amaretto made with crushed almonds rather than concentrates or extracts. (Formerly named Mascarada Amaretto Veneziano.) “Our amaretto is made as the traditional and artisanal recipe, by infusing almonds in alcohol for a couple of weeks and then distilling with a special still used for botanical extraction. Once the distillation process is finished we make the final blend and add alcohol, sugar and caramel (for the dark colour). Nothing else. No aromas, no artificial flavours. All is natural. In fact there is a secret ingredient not mentioned (all families recipes as secrets) it should be kept secret but just for your information we put a few drops of aged brandy which gives the amaretto a richer aroma and taste.” This Amaretto takes its name from the Salizada or Salizà Pignatter, where there is an arc which is set with a red heart-shaped stone: the legend has it that couples who come together they will love forever... Siver Medal at WSWA 2012 Classified as 86 points “Very Good - Strong Recommendation” from the Ultimate Spirits Challenge in New York in 2011.
Absolut Vanilla Vodka A Splash of Saliza Amaretto Mango Puree Orange Juice Lightly bruised and served with an orange peelHard Candy
Saliza Amaretto Stroh Jagertee Buffalo Trace Lemon Juice Almond Bitters Combine all ingredients in a shaker with ice. Pour into a martini glass, garnished with crushed hard candy around the rim.Saliza Sour
2 oz Saliza Amaretto 1 oz Pink Grapefruit Juice 1/2 oz Lemon Juice 1 Maraschino Cherry Frost a cocktail glass rim with fine sugar and leave it in freezer while preparing the drink. Pour ingredients in shaker with ice and shake. Pour in the cooled glass; garnish with maraschino cherry.