- Dish type
- Whisky cocktails
This aperitif is also popular as a night cap. The almond flavour of amaretto softens the bite of the scotch.
16 people made this
- 30ml (1 fl oz) Scotch whisky
- 30ml (1 fl oz) Amaretto liqueur
MethodPrep:10min ›Ready in:10min
- In a rocks glass with ice, combine the scotch and amaretto. Stir.
Reviews & ratingsAverage global rating:(15)
Reviews in English (12)
This is soo good!! if you are a scotch lover you will like this if not then add a bit more amaretto to reduce the bite of the scotch!! Also don't use a cheap scotch it will taste horrible!!! I used glenfiddich or glenlivet scotch.. and a good amarreto soooo good!!!-28 Aug 2009
My husband is the scotch drinker. He thought this was wonderful. I used the homemade amaretto recipe from these pages. It was very smooth which made it a perfect nightcap-04 Mar 2007
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The Godfather is one of numerous cocktails named for notable films. Given the popularity of the Godfather films, few would question the source of this cocktail’s name. The practice of naming cocktails after popular films, plays, or other entertainments has long been an established tradition. The Matrix and the Reservoir Dog are now less known than the Adonis, but the Godfather is still doing favors for those who order it. We may also wonder why there were no drinks named after High Noon or Lost Weekend. For cocktails named after celebrities, see the Mary Pickford.
The Godfather Cocktail is my way to relax and unwind at the end of a long week. Just a glass and a twist is all you need!
It&rsquos 5:00 somewhere! I know it&rsquos early but it&rsquos cocktail time and after visiting the first distillery since prohibition at Tuthilltown in New York. It was only fitting to have my first drink from Francis Ford Coppala&rsquos movie The Godfather.
This drink is a little like Michael Corleone in the Godfather, it&rsquos a rejection of tradition. A small twist on a classic. Of course if you&rsquore a purist -like me and Vito Corleone- you can always just have the bourbon straight up or on the rocks.
Sometimes though I do like to experiment with different flavors thought to see what I can come up with and that&rsquos where I found this drink. The Godfather uses some amaretto to cut the taste of the bourbon a little (I know, why would I want to do that? Cut the taste of the bourbon&hellip)
Well, some people think bourbon is way to strong of a drink for them, so I&rsquom basically trying to prove them wrong. Keep your friends close and your enemies closer&hellipOK sorry, all done with Godfather references now.
The Godfather Cocktail is a really easy drink recipe as you can see but there are tons of variations that you could do also. Maybe add a dash of bitters &ndash I had some awesome bitters at Tuthilltown Distillery called &ldquoBitter Frost&rdquo, it&rsquos a blend of unaged rye, Sarsaparilla, 14 herbs and spices then blended with local maple syrup.
We&rsquoll be talking more about that soon, because it was so good that we sipped it straight up.
You could also add an orange slice or a lemon twist. And ice? Well that&rsquos optional too. It depends on my mood but most of the time I&rsquoll add a cube of ice in here.
Make It Your Way
Although most recipes call for equal parts Amaretto and whiskey, our cocktail is courtesy of Michael Dietsch’s book Whiskey: A Spirited Story with 75 Classic & Original Cocktails and uses the Amaretto as a secondary flavor, allowing the whiskey to truly shine. If you like your cocktails a little drier and more sophisticated, you will probably really appreciate this blend.
Of course, you can always add or subtract Amaretto from the recipe to taste and really make it your own. One of the other great things about this drink is that you can customize the ingredients for each guest, making it specifically to their liking.
Copycat Original Godfather pizza Recipe | Italian Deep Dish Chicago Style Pizza
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes
What You’ll Need to Make Godfather’s Pizza Crust
- 16.25 oz Flour
- 9.00 oz Water
- 1.5 tsp Active Dry Yeast
- .75 tsp Salt
- 4.25 tsp Soybean Oil
- 2.25 tsp Sugar
- 7.5 tsp Dry Non-Fat Milk
Ingredients You’ll Need to Make Godfather’s Pizza Sauce
- 16 oz Tomato Puree
- 1 tsp Garlic Powder
- 1.5 tsp Onion Powder
- 1.5 tbsp Oregano
- .75 tbsp Basil
- 1 tsp Ground Rosemary
- 1 tsp Ground marjoram
- .75 tsp Thyme
- .5 tsp Ground Fennel
- .25 tsp Coriander
- .25 tsp Salt
- .25 tsp Ground Black Pepper
- Part-Skim Shredded Mozzarella Cheese
Preparing the Godfather’s Pizza Dough
1) Combine the dry yeast, sugar and salt into a single container
2) Add the oil to the lukewarm water
3) Add the dry yeast mixture to the luke warm water and allow 5 minutes to set
4) Add the dry yeast and water mixture into a mixing bowl and slowly fold the flour and dry milk powder into the mix (make sure the mixer is on the lowest setting)
5) Increase speed as necessary and continue to mix until the dough is completely formed. If the dough is too sticky, add more flour and continue to mix
6) Form the dough into a large round ball and place into a large container or large plate and cover with plastic
7) Allow dough to rest for 4-8 hours
8) Flatten dough into a rounded shape approximately 16 inches in diameter
9) Oil deep dish pan and press dough with your fingers to fit the pan
10) Be sure to press dough partially up the side of the pan to create the deep dish look
11) Let set for 20-30 minutes before adding sauce and toppings
Preparing the Godfather’s Pizza Sauce
1) Turn on oven burner to medium heat
3) Add Tomato Puree to the pan and stir
4) Add remaining sauce spices into the pan and continue to stir
5) After 10 minutes reduce heat to simmer and add cover to pan
6) Continue to simmer for 10 minutes
Finishing the Godfather’s Pizza
1) Set preheat oven to bake at 500 degrees
2) Add appropriate amount of sauce to the crust
3) Add Part-Skim Shredded Mozzarella Cheese
4) Add pepperoni, sausage, ham and bacon
5) Place in the oven for approximately 12-14 minutes. Check crust at 10 minutes and continue to cook until the bottom of the crust is golden brown
Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes
Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce
Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup
Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let’s rest 45 minutes before putting on the smoker. I’ve read he sprays/spritzes with apple juice hourly but I’ve never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Uses Squeeze Parkay Margarine in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2″ wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture and repeats the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glazes after he removes from smoker and slices with an electric knife.
How to make a Godfather
Like most two ingredient cocktails, the Godfather is ultra simple to make. You don’t even need to dirty a cocktail shaker or citrus juicer. Just stir and go! Here’s all you need to do:
- Mix: Mix the Scotch and amaretto in a mixing glass.
- Optional splash: Make it fancy and add a small splash of single malt Scotch on top (see below).
- Garnish: Add ice. Garnish with a lemon peel if you’d like.
The Unlikely Comeback of the Godfather Cocktail
The Godfather is a ridiculously simple drink—just Scotch sweetened with amaretto liqueur. Much like the similarly-structured Rusty Nail (Scotch and Drambuie), it belongs in the pantheon of mildly awful midcentury drinks, their hallmark being their ability to be both sweet and excessively strong at the same time.
Yet, not unlike the Cosmopolitan, bartenders are rediscovering the Godfather as a guilty pleasure cocktail, revamping the whisky component and adding various other modifiers to the required amaretto for complexity and depth.
Take the Cannoli
Mamma Guidara’s Godfather
Given its relatively recent birth, the Godfather’s origins are oddly hazy. It first began appearing on cocktail menus in the 1970s, and is generally acknowledged to be named for the popular 1972 film, The Godfather, based on the 1969 Mario Puzo novel. But, to this day, no one has explicitly taken credit for the drink’s invention. Even Disarrono, the prevailing brand of amaretto in the U.S. in the 1970s, denies creating the Godfather (though they certainly capitalized on and helped popularize it, claiming for years that the cocktail was a favorite of Marlon Brando’s).
Although the Godfather never truly went away—it’s still a standard call at many dive bars—it’s dropped off the radar in recent decades. But with the modest groundswell of bartenders interested in the sport of overhauling long-maligned “disco drinks,” it’s found a new audience.
The drink’s mafioso connections has also helped. At NYC’s The NoMad Bar, for example, bar manager Pietro Collina’s Godfather variation makes a weekly appearance during the bar’s Sundays-only ode to Italian-American “red-sauce” joints. His version of the drink splits the whiskey base to feature both lush Bushmills and fruitier Jameson’s whiskies, laced with just enough smoky Islay Scotch to cut through the sweetness of the amaretto. “We’re just having fun and not taking things too seriously,” says Collina.
Similarly, Chad Arnholt and Claire Sprouse created a riff called Godfather No. II for San Francisco’s Tosca Café—an old-school bar that likely served the classic Godfather (equal parts amaretto and Scotch) during its 1970s heyday. But just as Tosca has been substantially updated under new ownership by chef April Bloomfield and restaurateur Ken Friedman, the cocktail list needed tweaking, too. The updated Godfather manages to straddle both old and new sensibilities, showcasing a honeyed blended Scotch roughed up with just a couple of drops of smoky Lagavulin. The sweetener is then split between maraschino liqueur and amaretto, tied together with a measure of amontillado sherry.
“We have a history of dressing up some of the less-cherished, some might say tacky, drinks that fell out of favor in the early aughts,” Arnholt says the Godfather update seemed right in line with their other Tosca updates, which include an Espresso Martini on draft and a clarified White Russian.
But he adds that the drink’s resurgence also likely owes a debt to the growing availability of high-quality and affordable blended Scotches. “Just a few years ago, there weren’t that many blends out there that anyone wanted to drink,” Arnhold says. “This new market entry has gotten people exploring new and old Scotch drinks.”
Other Godfather riffs include a version at Brooklyn’s Fort Defiance (also named for the second film in the series), which adds bourbon and sarsaparilla tincture to the mix and a variation at NYC’s Cannibal Liquor House. Like most modern modifications, Cannibal dials down the amaretto, then complements it with sherry and a blood orange-accented amaro, plus a sprinkle of bee pollen on top.
What never changes? The rocks glass. At its heart, the Godfather remains a strapping whiskey drink, defying overly fussy presentation. Putting it in a coupe glass or on crushed ice,” says Collina, “would be ridiculous.”
Godfather Sunday Sauce Is A Dinner You Can't Refuse
I recently re-watched the Godfather, and one scene really stuck with me: when Clemenza shows Michael how to make Sunday Gravy (or Sunday Sauce). It's a quick scene, but it left a big impression. Watching it conjures up the image of a big, bubbling pot of sweet, garlicky tomato sauce. Is there any better smell? Well, maybe baking chocolate chip cookies, but you get the idea. We had to try it out for ourselves. And man, whoever wrote that scene was the real deal&mdashthis sauce is legit. Even if you're not a Godfather fan, you're going to fall in love with this dish. It's a total classic, and the best part, ridiculously simple.
The directions are as follows: "Come over here, kid, learn something. You never know, you might have to cook for twenty guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it to make sure it doesn't stick. You get it to a boil, you shove in all your sausage and your meatballs. And a little bit of wine. And a little bit of sugar, and that's my trick."
It's a loose recipe, just like the one from the imaginary Italian nonna we all wish we had. And it's forgiving. If you like your sauce spicy, add some crushed red pepper. If you like it more garlicky, add another clove or two. Use a big glug of your favorite red wine, or none at all! We also added sweet Italian sausages and created a melt-in-your-mouth meatball recipe. Definitely don't skip that step. We chose to go classic and serve it over spaghetti, but you can get creative and spoon some over polenta or rice, too!
I love The Godfather. It’s one of those movies that whenever it’s on, I’ll switch to that channel and watch it through to the end (yes, even though I own it on DVD). I can’t tell you how many times I’ve seen it. Back to the Future, Pulp Fiction, and of course Shawshank are on that list as well. So good.
Do you remember when Clemenza was teaching Michael how to make pasta sauce (or if you’re from Jersey, spaghetti gravy)? Maybe this will jog your memory:
“Hey, come over here kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it you make sure it doesn’t stick. You get it to a boil you shove in all your sausage and your meatballs, eh? Add a little bit a wine… and a little bit a sugar… and that’s my trick.”
– Peter Clemenza, The Godfather
Ah Clemenza, you fat, lovable, cannoli-loving mafioso.
Anyway, here’s my rendition of Clemenza’s sauce. You’ll find many different versions out there on the internet machine, but I really think that this is a recipe you can’t refuse.
Let’s start with the sauce. It’s pretty similar to the tomato soup recipe I just posted, but this time we’re gonna start with some pancetta:
The next steps are pretty similar to the tomato soup recipe from a a few weeks ago… but let’s review:
1. Render the fat outta the pancetta, then remove, saving it for later.
2. Remove some of the fat, leaving about 2-3 tbsp, then add 2 tbsp of butter, melt.
3. Fry your garlic, your onions, your bundle of thyme sprigs.
4. Add the tomato paste, and as Clemenza said, make sure it doesn’t stick!
5. Add a little bit of wine.
6. Toss in your tomatoes, some chicken broth.
Clemenza’s trick: the teaspoon of sugar
And here’s a trick from goodwilltasting: the parmesan rind.
You’ll remember these next steps if you’re a faithful GWT reader:
1. Remove the parmesan rind and thyme sprigs
2. Turn off heat
3. Immersion blend (or puree in batches in a blender)
4. Add the pancetta back to the sauce, wise guy!
And that’s it, that’s the sauce. Believe me it is incredible.
Now for the meatballs, bambinos. Start with the bread crumbs. I had some stale bread so I made my own, but you can definitely just buy them from the market.
Add some milk to the bread crumbs, let it get mushy.
If you don’t know what loosely packed means, this here is loosely packed:
Just lay the leaves in there, don’t stuff the cup, when you fill the measuring cup you’re done.
Next we bring out our good ol’ food processor for the onions, garlic, and herbs. Chop it good. And spend time with your family. A man who doesn’t spend time with his family can never be a real man.
Okay here we go with the assembly. Basically just combine all the ingredients together in a big bowl, and don’t forget the cup of fresh grated parmesan. BE A MAN. USE YOUR HANDS.
Now we make the balls. Here’s a tip, wet your hands with water so the meat doesn’t stick to your hands and so you can get perfectly round meatballs. I make them about 1-1.5″ in diameter.
Okay here’s where it gets a little tricky: when you fry them, make sure you have enough space between them so you can roll them around and they don’t stick together.
Once they get a nice brown on the bottom, start rolling them all slowly in one direction, then leave them to cook, until they get browned all over. I’m going clockwise because I assume that’s how the Corleones’ do it.
Once browned on all sides, place on a baking sheet and bake for 10-15 more minutes to complete cooking.
Cook your sausage however you want. I just fried em up.
Shove in all your sausage and meatballs. Notice I took some of the sauce out. I’m doing this because I want to freeze some for later. Yes I’m freezing half the meatballs too.
Boil your spaghetti per the package directions, combine with sauce, top with some parmesan, and you’ll be part of the family.
1 onion, peeled and diced
4 oz cubed pancetta (2 tbsp grease)
2 tbsp tomato paste
8-10 sprigs thyme, tied together tightly with butcher’s twine
4 cloves garlic, roughly chopped
2 tbsp butter
1 cup dry red wine
2 cups chicken stock
2 cups water
2 28-oz cans whole peeled tomatoes
1 tsp sugar
1 parmesan rind
Heat a large, heavy-bottomed soup pot over medium-high heat, add the pancetta and brown until most of the fat has rendered out. Remove pancetta and save for later, discard all but 2 tbsp of the pancetta grease. Add 2 tbsp of butter, then add onion, garlic, and thyme, and saute until the onion becomes translucent but not brown, 6-7 minutes. Add your tomato paste and brown for 3-4 minutes. Deglaze the pot with red wine, then add your tomatoes, stock, and water.
Now for Clemenza’s trick: add 1 tsp of sugar. And goodwilltasting’s trick: add 1 parmesan rind
Bring sauce to a boil, reduce heat to low and simmer for 1 hour. Sauce should be reduced by about 20%. Remove from heat.
Remove parmesan rind and thyme sprigs. Using an immersion blender, blend up sauce until smooth. You can also puree sauce in batches in a blender or food processor. Add pancetta back to the sauce. That’s it!
1 lb ground beef (I used 85/15 ground beef)
1 lb lean ground pork
1 cup bread crumbs
1/2 cup whole milk
1 cup freshly grated parmesan reggiano
1 cup loosely packed fresh basil (see picture above)
1 cup loosely packed fresh flat-leaf parsley
2 tbsp fresh thyme leaves
1/2 cup coarsely chopped onion
4 cloves garlic
2 large eggs
salt and pepper
If making your own bread crumbs, make sure you let the bread sit out overnight and dry completely, or you can put it in the oven at 250 degrees for about 30 minutes to dry. Pulse in the food processor until crumbs are even size. Add the milk to the bread crumbs and let it soak for 5 minutes.
Place onions, garlic, basil, parsley, and thyme in a food processor and pulse until finely chopped (see picture above). Add this chopped mixture to the beef and pork in a large bowl, as well as your parmesan cheese, salt, and pepper. Squeeze out any excess milk from the bread crumbs and add to the bowl. Add the eggs and, using your hands, combine all ingredients until they are all well-incorporated. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees
Take the meat mixture out, wet your hands, and start rolling the mixture into 1.5″ diameter balls. When you have all your meatballs formed, heat a large skillet over medium-high heat. Add enough olive oil to the skillet to get a thin coating over the surface, and start frying your meatballs. Make sure you have enough space between them so you can roll them around. Once they get browned on the bottom (about 2-3 minutes), roll them slightly just until the next portion of raw meat on the meatball is in contact with the cooking surface. Continue rolling the balls around until it is browned all around.
Place your browned meatballs on a cookie sheet, bake for about 10-15 minutes until they are cooked through. Makes about 45 1-1.5″ meatballs
Fry up some hot italian sausage in the skillet, cut into slices, and add the sausage and meatballs to your tomato sauce. Simmer for another 15 minutes so all the flavors incorporate.
Meanwhile, boil your spaghetti according to the package directions until JUST al dente, or even a little bit undercooked. If you’re pro, add a ladle full of pasta cooking water to your tomato sauce, (this will make your sauce even more velvety). Drain pasta and return the spaghetti to the pot. Add your sauce and mix well over low heat. The spaghetti will continue to cook in the sauce and really absorb the flavor.
Serve with grated parmesan.
Beer pairing recommendation: Bittersweet Lenny’s R.I.P.A. Spicy, peppery, fruity notes complement this bold, sweet sauce and herby meatballs.
I’ll leave you with these words from Clemenza: “Leave the gun. Take the cannoli.”