Marionetto

Marionetto is named for Marion Grasby. When we sent this recipe to Marion her response was, “I love this!” To which our response was, “OMG. I can’t believe it. She likes our recipe!” <stunned face then happy hip wiggle>

We’re big fans of Marion’s joyous enthusiasm for sharing tastes that range from comforting to invigorating. We love her welcoming, easy communication style, too. And now, Marion is a brand new mum to baby girl, Charlie. We’re so excited for her we need to celebrate!

Caused by my own disinclination to make it properly, this is our Amaretto Sour alternative, which features a frothy head. Traditionally, the foamy top is formed by egg white. Being lazy, I don’t want to separate eggs each time I serve this. Being finicky, I don’t like the idea of drinking raw egg white. Pineapple juice gives us the froth we need.

Liquid ingredients in Amaretto Sour recipes vary. They can be any combination of amaretto with or without bourbon plus sour mix, sugar syrup and/or lemon juice. However, the Amaretto Sour recipe we first tried was our Instagram friend’s cocktail_curiosity and we thank him for the inspiration.

We reckon we’ve simplified the recipe without losing the heady incense of fruit and almond. Because we’ve added one ingredient and removed two or three ingredients, we feel Marionetto is a new fluffy, recipe to serve to your favourite friends.

Recipients: Lovers of aroma and cherry Starburst.

Type: Shaken

 

EQUIPMENT

Shaker

Shallow cocktail glass (coupe)

 

INGREDIENTS

30ml amaretto

30ml bourbon

30mls pineapple juice

Ice

 

METHOD

Pour amaretto, bourbon and pineapple juice into your shaker along with a scoop of ice.

Shake heaps. I stop shaking when the outside of the shaker is very frosty.

Strain the liquid from your shaker into your shallow cocktail glass.

 

ADJUST

Add 5-10ml lemon juice if you prefer it a little more sour.

 

SERVE

Serve it in a shallow cocktail glass like a coupe.

Garnish with maraschino or glace cherries on a toothpick.

 

 

 

 

ANECDOTE

For consecutive weekends we tested these until we’d worked our way through two bottles each of amaretto and bourbon. Four bottles might be a sign a recipe is ready to be published. Hehehe!