Active Time

　　5 minutes

　　Total Time

　　2 hours 5 minutes (including freezing)

　　The base for this make-ahead riff on an amaretto sour goes in the freezer two to five hours before serving, so the frozen cocktail doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as almondy as it gets, and it tastes like a dream. If you can’t get your hands on Caffo, both Lazzaroni and Luxardo make nice ones. We like to float a bit of bitter Fernet Branca on top of this frozen cocktail. It adds an assertive punch of bitterness that balances the nutty sweetness of the drink nicely.

　　

Ingredients

Makes 2

　　4 oz. amaretto (such as Caffo)

　　2 oz. fresh lemon juice

　　1 oz. fresh orange juice

　　1 oz. simple syrup (1:1)

　　½ oz. Fernet-Branca, divided (optional)

　　2 brandied cherries

　　

Special equipment

A 1-pint glass jar; 2 paper cocktail umbrellas

　　

Step 1

Combine amaretto, lemon juice, orange juice, and simple syrup in jar. Secure lid and shake to combine. Freeze until ice-cold but not solid, at least 2 hours and up to 5 hours.

　　

Step 2

Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day, you may need to blend in a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)

　　

Step 3

Divide cocktail between 2 chilled rocks glasses. Gradually pour ¼ oz. Fernet-Branca over the back of a spoon into each drink if desired. Garnish each with a brandied cherry and paper umbrella.