Godmother

The story

The Godmother cocktail is believed to have emerged in the 1970s, likely as a variation of the Godfather cocktail, which uses Scotch whisky instead of vodka. Its simplicity and balance of flavors have made it a popular choice in bars, appealing to those who enjoy sweeter, nutty notes from amaretto combined with the clean taste of vodka.

How it tastes

The Godmother offers a smooth and slightly sweet flavor profile, with the nutty richness of amaretto complementing the neutral vodka. It is best served as a casual drink, suitable for relaxed gatherings or as an after-dinner cocktail.

Getting it right

The key to a well-made Godmother is the balance between vodka and amaretto. Stirring gently ensures the ingredients are well combined without diluting the drink too much. Using quality vodka and amaretto will enhance the overall flavor.

Variations

• Godfather — Replace vodka with Scotch whisky for a richer, smokier flavor.
• Godchild — Use gin instead of vodka for a herbal twist.

Substitutions

• Amaretto — Use hazelnut liqueur for a different nutty flavor.
• Vodka — Substitute with a neutral-flavored spirit like soju if vodka is unavailable.

Questions

What glass should I use for a Godmother?

The Godmother is typically served in an old-fashioned glass, which is ideal for its simple presentation and allows for easy stirring.

Can I make a larger batch of Godmother?

Yes, you can scale the ingredients up for a larger batch. Just maintain the same ratio of vodka to amaretto.

Is the Godmother a strong cocktail?

With an ABV of around 24%, the Godmother is relatively mild compared to many cocktails, making it suitable for casual sipping.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 10, 2026