Take the Godfather, lose the smoke and malt, and what remains is pure almond on a clean, cold backbone. It is quiet, smooth and very easy to make at the end of a meal.
1¾ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
¾ oz
amarettoe.g. Disaronno · Lazzaroni · Luxardo · Bols
Garnish: None, or an orange slice · Ice: One large cube
Godmother
Smooth, sweet almond and marzipan with a clean, cool finish. Strong, but softer on the palate than the Godfather.
The Godmother is the direct sibling of the Godfather, the Scotch and amaretto drink that appeared in the 1970s and borrowed its name from the 1972 film. Replacing the whisky with vodka was an obvious move at a time when vodka was overtaking whisky in American bars, and the drink took the matching name.
No creator or bar is on record for either version. The Godmother sits in a small family of two-ingredient amaretto drinks that also includes the French Connection with Cognac and, with cream added, the Godchild. Because vodka adds almost no flavor of its own, the amaretto is fully in charge here.
The Godfather uses Scotch whisky, the Godmother uses vodka. Both are made with amaretto.
It is lightly sweet at this ratio; equal parts make it much sweeter.
No. It is built and stirred in the glass, which keeps it clear and silky.
The perfect sound
A smooth family dinner that ends with a knowing smile.
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