Separate egg white and add straight to cocktail shaker.
Add 50ml Luxardo Amaretto, 25 ml lemon juice and 2
dashes Angostura Bitters, add cubed ice to shaker and
shake. Strain away the ice and shake again. Add fresh
ice to glass and pour mixture over ice. Spritz lemon peel and add
as a garnish with a Luxardo Maraschino cherry.
In a large bowl whisk the cream, condensed milk and
vanilla extract until the mix forms soft peaks, do not over
beat. Fold into the cream mixture 2 tbsp of the Luxardo
Amaretto liqueur and the chopped almonds. Drizzle the
remaining amaretto liqueur over the crushed amaretti.
Prepare a loaf tin lined with cling film leaving it to hang
over the sides. Sprinkle half of the amaretti biscuits into
the base of the loaf tin then gently pour half of the
cream mixture on top. Sprinkle the remaining amaretti
biscuits on top and then cover with the remaining cream
mixture and fold over the cling film.
Put in the freezer for 5 hours or until frozen through.
Once the semifreddo is frozen melt the dark chocolate
and set to one side. Using the cling film to help you turn
the semifreddo upside down onto a platter.
Finally, drizzle the cooled melted chocolate on top of
semifreddo and return to freezer for a further 5 mins to set.
Slice and enjoy!
Add 50ml Luxardo Amaretto, 25 ml lemon juice, 2
dashes Angostura Bitters and cubed ice to a shaker
and shake. Strain into glass.
Place loose leaf black tea on glass and smoke with
a smoking gun or match. Hold an empty Luxardo Maraschino Cherry jar over the smoke.
Leave the jar over the smoke for a
minute or two, grab the lid of the jar and
lock the smoke into the jar. Open the jar and pour
the glass of Amaretto Sour into the jar before locking
the lid again. Shake the jar to gather more smoke.
Serve to guests locked with a straw on the side, open
at the table for smoke effect!