Italian Lemonade and Godmothers

If you’ve come to this blog entry hoping to find quaint stories about my Italian Godmother sipping lemonade, you’re going to be disappointed. You see, today’s entry will introduce 2 cocktails, a godmother and Italian lemonade, and although Zia, my Godmother, might enjoy them, she really has little to do with either.  No, these cocktails came to me by way of my Trusty Traveling Companion, a man who at one time was a rather celebrated bartender in these parts. And with this being an Italian recipe blog, you couldn’t find a better place to present 2 amaretto cocktails. Not only that, since it was he who introduced me to these cocktails, I asked that he supply the images that accompany this post, thereby introducing them to you.

He introduced me to the first cocktail, a godmother, during our first trip together, in Italy. Even if a bit “potent,” it quickly became a favorite and we spent many a cocktail hour sipping godmothers as we penned postcards to friends and family back home. Heaven knows how many actually made it to their destinations but we sure did have a good time writing them. He introduced me to the second cocktail, Italian lemonade, earlier this Summer. Think of it as a godmother-light and, being a bit diluted by the lemonade, it will make a great drink for a Labor Day barbecue or picnic.

Oh! For those of you who googled “Italian godmother lemonade” and, disappointed, found yourselves at this blog but continued to read to this point anyway, I’ve a treat for you. “Justin Bieber,” “Lady Gaga,”  “Casey Anthony,” and “nude pictures of   “.  See? Now you have plenty of misdirected company, each of whom probably far more disappointed than you.

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Godmother Recipe

Ingredients

  • Amaretto di Saronno
  • Stolichnaya Vanilla Vodka
  • lemon slices and/or mint sprigs for garnish (optional)

Directions

  1. Combine equal amounts of amaretto and vodka into a cocktail shaker, mix well, and pour into ice-filled “rock” glasses. Add garnish, if desired.

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Italian Lemonade Recipe

Ingredients

  • Amaretto di Saronno
  • Premium Vodka
  • Lemonade (pink optional)
  • Fresh berries, lemon slice, or mint for garnish (optional)

Directions

  1. These are best made by the pitcher, or a similarly large amount, following a 7:2:1 ratio. That’s 7 parts lemonade and 2 parts vodka for every 1 part amaretto. Mix thoroughly, pour over ice into tall glasses, and add the garnish of your choice.

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Notes

Pictured, the Italian Lemonades have been served in tall glasses, the rims of which have been dipped in colored sugar. This sugar can be found among the cake decorating supplies of your local grocery or made at home. Just combine 1/3 cup of granulated sugar with a few drops of food coloring. Once you have the sugar, place it in a bowl just wide enough to fit the top of the glass. Start with a clean, dry cocktail glass. Use a lemon slice to moisten its rim and then invert and dip the glass momentarily into the sugar. Remove the glass from the sugar, set upright, and fill with ice and the cocktail, being careful not to over-pour or in any way disturb the sugar-coating.

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Affogati

So, dreaming of Sunday mornings spent sipping cappuccino and weekday afternoon espresso pick-me-ups, you purchased a beautiful espresso machine and gave it a place of prominence atop your counter. Now, two years later, you spend more time dusting it than you do making caffeine drinks of any kind, let alone espresso.  We’ve all done it and I’ve no magic words to prevent it from happening again. What I can do is offer a recipe that just might encourage you to use your espresso machine again. Today’s recipe is affogato, a relatively light dessert that I use to end many a summertime meal.

Actually, the full name of today’s recipe is affogato al caffè, which when translated means “drowned in coffee”. At its most basic, this is a combination of ice cream, espresso, and whipped cream — but who likes basic? I’ve included a couple of variations that may pique your interest and entice you to break out that espresso machine. Oh! And what if you don’t own an espresso machine? Not to worry. You can substitute some strong, black coffee for the espresso.

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Affogati Recipes

a) Affogato al Caffè

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • freshly whipped cream
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Top off with a dollop of whipped cream.
  4. Sprinkle with shaved chocolate, if desired.
  5. Serve immediately.

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b)  Affogato with Almonds (Mandorle)

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Amaretto Liqueur
  • freshly whipped cream
  • toasted slivered or sliced almonds (optional)
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Pour 1/2 shot of Amaretto over each serving.
  4. Top off with a dollop of whipped cream.
  5. Sprinkle with almonds and/or shaved chocolate, if desired.
  6. Serve immediately.

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c) Affogato with Hazelnuts (Nocciola)

Ingredients

  • 4 large scoops premium or home-made vanilla ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Frangelico Liqueur
  • freshly whipped cream
  • crushed toasted hazelnuts (optional)
  • chocolate shavings (optional)

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Pour 1/2 shot of Frangelico over each serving.
  4. Top off with a dollop of whipped cream.
  5. Sprinkle with crushed hazelnuts and/or shaved chocolate, if desired.
  6. Serve immediately.

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d) Chocolate Affogato (Cioccolato)

Ingredients

  • 4 large scoops premium or home-made chocolate ice cream
  • 4 shots espresso or very strong black coffee
  • 2 shots Kahlua Liqueur
  • freshly whipped cream
  • 4 tbsp chocolate shavings, + 1 tbsp for garnish

Directions

  1. Place one scoop of ice cream into each of 4 dessert bowls or large coffee mugs.
  2. Pour a freshly brewed shot of espresso or coffee over each scoop.
  3. Sprinkle 1 tbsp of chocolate over each serving.
  4. Pour 1/2 shot of Kahlua over each serving.
  5. Top off with a dollop of whipped cream.
  6. Divide and sprinkle remaining tbsp of shaved chocolate over all 4 servings
  7. Serve immediately.

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Variations

Of course, the liqueur may be omitted from the variations listed-above. On the other hand, you may wish to use Framboise or Chambord liqueurs in addition to, or in place of, the Kahlua in the chocolate affogato recipe. And although fine if served as-is, you may wish to include almond cookies (amaretti) when serving affogato with almonds, or, perhaps some complimentary biscotti, — i.e., hazelnut, chocolate, etc. — with the appropriate variation. And if those aren’t enough choices, you can try adding a sprinkling of cinnamon or nutmeg to the whipping cream.

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