When I was little, I used to insist that my mother keep our freezer stocked with Good Humor's Toasted Almond ice cream bars. Let the other kids play with the Chocolate Eclairs and the Strawberry Shortcakes. For me, it was toasted sweet almond all the way. Those rainbow marzipan cookies are my Achilles heel; if I see one, I eat one. Plain and simple. I love almond desserts; they can be kitschy but are still a rare find. They inspired this Champagne cocktail, a mixture of marzipan-sweet Amaretto and icy Champagne, crowned by a rim of toasted almond sugar. The perfect drink to take you back, while you look ahead.
This recipe makes 1 Toasted Almond cocktail. Two bottles of Champagne will yield 10 to 12 cocktails.
- Yield:1 cocktail
- For the almond sugar
- 20 to 25 toasted almonds
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- For the Toasted Almond
- 2 tablespoons Amaretto liqueur
- Champagne, chilled
- Almond sugar for garnish
Make the almond sugar by grinding the toasted almonds, sugar, and almond extract together in a mini food processor until the mixture is homogeneous.
Run a lemon slice around the rims of the champagne flutes. Pour the almond sugar onto a shallow dish, and dip the wet glass rims into the almond sugar.
Being careful to avoid wetting the sugared rim, pour the Amaretto into the bottom of each champagne flute. Top with champagne, being careful not to pour too fast, or the champagne will fizz over the glass, and ruin the sugar rim.