The Godfather cocktail first emerged in the 1970s, around the same time as the Oscar-winning film of the same name starring Marlon Brando. Though there’s no direct connection between the two, Scotch was ever-present in the franchise, and given the Italian mafioso theme, it was only a matter of time until someone combined Scotch with amaretto – an Italian liqueur – and called it the Godfather.
For those wondering, amaretto translates from Italian as ‘a little bitter’. There are various brands producing amaretto, which is generally made from apricot, almonds or peach stones, giving the liqueur a nutty flavour that’s sweet yet slightly bitter. It’s actually rather drinkable on its own, but goes to another level when mixed with Scotch, as seen here in the Godfather.
The Godfather works well as an after-dinner cocktail. As there's no diluent, aside from ice, it’s a stiff drink that is best-enjoyed sipped as a digestivo, preferably in a burgundy-coloured leather armchair. The choice of Scotch is up to you – blended Scotch works well, as does a single malt. The nutty amaretto tends to take the kick out of the Scotch, too, so if you’re developing a taste for those smoky, peaty Scotches, then the Godfather may be the first step.
