(n.) This almond-flavored liqueur is distilled from apricot pits or almonds. The name is thought to be the diminutive of amaro, a type of Italian bitter spirit, as the sugar content of amaretto counters the natural bitterness of the spirit. Although the recipe has roots in Italy—legend points to a birthplace in Saronno, Italy, in 1525—examples are now produced all over the world. The most recognized brand is Disaronno.
While the spirit is often served neat or on the rocks as a digestif, it also makes an appearance in several mixed drinks, perhaps most famously the Amaretto Sour. Amaretto is also frequently used in baked goods and desserts, such as tiramisu, and is added to coffee.