How to Make a Godfather Cocktail

Have you ever thought, hm, this scotch is nice, but wouldn’t it be nicer if it was sweeter? Yeah, yeah, you’re not supposed to tamper with a good whisky, but then again, you’re the one drinking the drink, so drink it how you like. And if you think you’d like your scotch with some sweetener, by all means, have at it. This is where the Godfather strides in. It’s dead-simple to make, with scotch as your base spirit and amaretto liqueur for some nutty sweetness. Now, as you may have noticed, both of these two ingredients are alcoholic, and therefore you’d be right to call this drink a doozy. But stirring well with ice and then serving over ice helps to dilute it to a sippable place. Tweak the proportions as needed, and don’t skimp on cheap booze.

A Little Background

The Godfather cocktail came to be sometime in the ’70s, more or less pegged to the release of Francis Ford Coppola’s iconic 1972 movie The Godfather and oftentimes enjoyed after dinner. Now, the Godfather (the man, not the drink) conducted much of his business over tumblers of scotch, with not a drop of amaretto in sight. But whoever invented the Godfather (the drink, not the man) could’ve seen an opportunity for a themed cocktail, adding Italian amaretto as a callback to the Italian Mob. Disarrono, an amaretto brand that helped make the Godfather big at the time, even claimed that Marlon Brando drank Godfather cocktails, although that seems a little too cinematic to be true. History has yet to figure out what really happened.

If You Like This, Try These

It’s kinda nice to drink cocktails with only two ingredients, isn’t it? Easy. Strong. With that in mind, some others in the liquor-liqueur genre include the Rusty Nail, which is scotch and Drambuie, the Stinger, which is brandy and crème de menthe, and the Blue Moon, which is gin and blue curaçao. The Godfather has a partner in the Godmother too, which swaps scotch for vodka to sweeten with amaretto.

What You Need

Here’s what you need to do a Godfather justice, beyond what you might be able to dig out of the fridge or cupboard.

Food styling by Sean Dooley
Prop styling by Emily Hirsch
Photographed by Jeffrey Westbrook

Source : Esquire