AMARETTO AND LIME WITH SHAVED ICE

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AMARETTO AND LIME WITH SHAVED ICE

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Cuisine:
  • Medium

Ingredients

Directions

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I remember the first time I heard of this drink, I was a young Chef working for a very stern head Chef. John was a very “My way or the highway” kind of guy and during service or anytime in the kitchen for that matter, all of us junior Chefs knew to agree with him no matter what the topic. I know, it’s not very respectable to be a yes man but trust me in the case of John it was easier to sell out a little than to debate and possibly be threatened with your job.

Long story short, one night after work we, “we” meaning the waitress’s and the kitchen staff went out for a few drinks after work. The bar we were at was an absolute hole in the wall, but it was the only one near our restaurant. Half way through or post work libations John was buying the staff a round, as he went up to order I heard him say to the waitress, “3 beers, one diet coke, a strawberry daiquiri, a gin and tonic and I’ll have an amaretto with shaved ice and lime.”

Plltthhhh, I sprayed my beer all over the pool table and said, “Ha-ha, what kind of drink is that you big girl?” I had a bit of liquid courage and I didn’t care if he was my boss or not, plus my sense of kitchen bravado, which all foolish young chefs tend to possess was telling me that anyone ordering that type of drink deserved to be laughed at.

“Hey don’t knock it till you try it”, he said, then told the waitress “Make that 2 of those and cancel one of the beers.” John was a nightmare to work for, but outside of work he could be your best friend as he was demonstrating that night. The drinks came and I didn’t even bother to argue, it was a beautiful drink, especially after a long night in the kitchen.

I am a little more civilized now and tend to drink this drink on cool summer nights after a nice rich meal, often in place of dessert. It’s a light drink yet very palatable

  1. To crush the ice, put cubes in a clean towel and bash with a kitchen mallet or rolling pin.
  2. To shave the ice, put cubes in a blender and pulse until desired size.
  3. For the lime twist, remove the flesh and pith from some lime peel and cut a thin strip (twist this into the final drink). Alternatively, either a canelle knife with a parer or a zester with a twist cutter can be used.
  4. Place amaretto, ice and lime juice in shaker and shake.
  5. Pour contents into glass and garnish with lime twist.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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