The innkeeper's recipe would be lost and lay dormant until 1600, when Giovanni Reina rediscovered it. This lends to the idea that the innkeeper was part of the Reina family line. He started distilling the liqueur at home, as many families did during the time-period, and the recipe was closely guarded and handed down from one generation to the next. In the early 20th century, Domenico Reina decided to open a grocery shop called Domenico Reina Coloniali near the tramway station for the line from Milan. Domenico's shop is where the amaretto was produced and marketed, under the name 'Amaretto di Saronno Originale'.

Due to its proximity to commuters from Milan, the liqueur gained popularity quickly, and production grew into a large business by the 1940's. The Reina family started bottling their amaretto in a square bottle to give it a distinct shape.

Amaretto di Saronno Originale was not imported into the United States until the 1960's. When it became available, it quickly spread as a favorite ingredient in cocktails, cooking and baking. By the 1980's it was second in sales only to Kahlùa and has only been knocked out of the top 10 within the last few years. In 2001, the company shortened the name to Disaronno Originale to elevate themselves over other amaretto brands that emerged during the rise in popularity. Disaronno is still produced in Saronno, Italy and is still owned and operated by the Reina family.

Disaronno is a clear, bright copper color with golden tones. This color is highlighted by softly sparkling glass and the unique square bottle that was designed in the 70's by an Italian master glassmaker. On the nose, you will be invited into a cozy winter cabin for heavily frosted Christmas cookies and Battenberg cake. The taste opens up with notes of marzipan, toasted almonds, apricot, candied cherries, vanilla, and lemon zest. Toasted bitter almonds on the finish highlight the Italian origin of the name 'amaretto' meaning 'a little bitter' but is well balanced by the lingering sweetness of marzipan. Those with nut allergies need not worry though, Disaronno does not actually contain almonds or nuts! The nutty profile is accomplished with apricot kernel oil, as the innkeeper used apricot kernels in her original recipe.

I prefer a splash of Disaronno with a splash of cream in my coffee, and you can't go wrong with a classic amaretto sour. But if you are looking for a few new ways to enjoy amaretto, I have a few recipes to share with you.