The iItalian liqueur Disaronno has been swirling in cocktail glasses for almost 500 years. Surprisingly, no almonds are used to make most brands of amaretto. Rather, the marzipan-like flavor is achieved through apricot kernel oil, burnt sugar and a variety of spices. Before the names DiSaronno or Lazzaroni ever appeared on a bottle, the amaretto legend was born. In the Renaissance and earlier, many families would distill their own liqueurs and digestifs.