If you read the fine print on my Amaretto Pound Cake a la Mode, you'll see that I didn't use actual amaretto, but a syrup (since we don't use alcohol unless it's cooked out.) Here's where I'll also confess that I had a hard time finding almond flavored syrup, and improvised with English Toffee and a wee bit of almond extract. But I learned that you CAN get almond syrup without having to order it! It's at World Market! Anyway, so I have all this syrup now and was trying to figure out what to do with it. Back in college I worked for a time as a server at a restaurant that offered Italian sodas, and since I had some heavy cream in the refrigerator asking to be put to good use, it was a no-brainer. Some club soda from the store, ice from the freezer, and badda bing, I had myself some fancy drinks. ..Well, fancier than the water and milk that I drink 99.9% of the time.
Here's a photo tutorial of how to make one of these puppies, and tomorrow I'll show you how I intend to use them to ring in the New Year!
|Fill with ice, oh, about half way or a little more if you'd like.|
|If you're using a pump, your Italian soda will probably take about 4 pumps of syrup, give or take depending on the size of the glass, of course.|
|Pour in club soda..|
|...up until about there, leaving a little bit of room for...|
|...the heavy cream! Lots of Italian sodas don't have cream, but why not offer it and people can make them however they want?|
|Stir, stir, stir and serve! Note: it kind of looks cool to stir the syrup and soda before adding the cream and then just stir it a little once the cream is in. That's not how I did it this time, but there's always tomorrow. :)|