Instead of stocking bottles of amaretto liqueur, Jeremy Allen of MiniBar in Los Angeles makes his own using discarded the tiny bitter kernels encased in discarded cherry pits. He gets the pits from the cherry juicing process when he makes maraschino cherries for cocktails and when he cures cherries to be used as garnishes. That would be an awful lot of waste. He spends all of cherry season making large batches of amaretto to be used in cocktails like this one, a take on the classic Godfather cocktail.
Add all the ingredients into a mixing glass with ice and stir.
Strain over fresh ice into a double Old Fashioned glass.
Garnish with a house-cured cherry.
*House-made amaretto: Start with 1 qt dried, cleaned cherry pits. Crack each one open with a hammer (don’t pulverize), add 1 L vodka, and let stand in a large container at room temperature for 3 weeks. Strain first through a double cheesecloth, then through a coffee filter. Add 3/4 cup granulated sugar and 3/4 cup brown sugar, and shake until absorbed. Taste and add more sugar as desired.