WE STILL LOVE… AMARETTO

David Lebovitz is a baker and pastry chef. He’s the author of nine cookbooks, including two memoirs that are in production for a TV series. His latest, Drinking French, is a guide to iconic drinks in France. davidlebovitz.com

The name of this sweet liqueur, created in Saronno in northern Italy, translates as ‘a little bitter’, which comes from the bitter almonds originally used to lavour it. It’s now typically made from apricot or peach stones, making it complex, fruity, nutty and a little spicy. It’s great on its own, but you can also top it up with cola and plenty of ice. Alternatively, shake it with lemon juice and an egg white for an amaretto sour.