Store Amaro In The Freezer For An Unexpectedly Smooth Icy Drink

There may have been a time when amaro was primarily consumed by Italians and people who work long hours in bars and restaurants (we're looking at you, Fernet-Branca). In the last decade or so, however, it's spilled into the broader drinking scene. The herbal liqueur translates to "bitter" in Italian and is typically consumed as a light tipple, or as a post-dinner digestif. We love it on the rocks, but it's also popular with a splash of soda or in a cocktail. 

There are countless varieties of amaro out there. Cynar, Campari, Aperol, and the aforementioned Fernet-Branca are a few that come to mind, but that's not even the tip of the iceberg. Despite the fact that every amaro has a unique flavor profile, Food & Wine's Ray Isle notes that most of them are made with the same basic steps. First, grape brandy is infused with various aromatics, such as herbs, flowers, citrus peel, and spices. From there, the concoctions are usually sweetened with simple syrup and left to age.  

In the hot summer months, there are few things more refreshing than a glass of amaro, whichever way you take it. It's light, easy to sip, and won't get you too drunk in the middle of the afternoon. If you want to make what the kids call "an advanced move," try storing your favorite amaro in the freezer.

The buzzy trattoria Maialino on Manhattan's Upper East Side wasn't the first place to serve frozen amaro, but it's a signature drink at the young establishment. The restaurant's beverage director, Cory Holt, told Anna Hezel of Epicurious that amaro that's spent time in the freezer yields a "creamier" texture and "richer" mouthfeel. Holt also notes that freezing subdues the booziness of amaro, making it even easier to drink, without dulling its flavor. Other places in the city seem to be catching on; Houston, Texas watering hole Nancy's Hustle sells a $5 "chilled amaro shot" to anyone looking for a bracing, bittersweet pick-me-up.

Holt told Hezel that he got the idea for frozen amaro from Calabrian brand Gruppo Caffo's Vecchio Amaro del Capo, which lauds itself as "the most loved Italian liquor" and stresses to consumers that its product "should always be served chilled" in order to get the most out of its "fresh and seductive sensory carpet." We can't argue with that. Though if you really want to pull the sensory rug out from under your taste buds, try this hack with the "Red Hot Edition" that adds spicy Calabrian chili peppers to the mix for a fire-and-ice effect.

As long as we're on the subject of leveling up our summertime chilled amaro experience, why not take things a step further with a frosé-style amaro slushie? We may have arrived at this genius solution independently, but it turns out others have had the same idea. At Kindred in Davidson, North Carolina, for instance, you can order a Take Two of These & Call Me Amaro, which features Fernet-Branca, St. Germain, simple syrup, and lime juice. At Extra Fancy in Williamsburg, Brooklyn (which is sadly closed), you used to be able to get an Aperol Frozémonade. It had dry rosé, lemon juice, simple syrup, and an Aperol float, and it is dearly missed. Elsewhere in Brooklyn, Bearded Lady serves a rotating daily frozen cocktail special that often stars amaro, like one called The Doc Repellent that features Sfumato, a smoky rhubarb amaro from northern Italy.

If you can't find an amaro slushie (slusharo?) in your area, you might take a stab at making one yourself by blending amaro with crushed ice and whatever mixers you like. If that sounds like too much work, just stick to drinking the liqueur straight from the freezer.