Frozen Angelo Azzurro

Kate Amos, Marta | New York

The Frozen Angelo Azzurro joins a growing cast of aperitivo cocktails that have hit the deep freeze, including the Garibaldi, Negroni, and, naturally, the Aperol Spritz.


Yield: 3 10-ounce cocktails

  • 2 1/2 ounces gin, preferably Dorothy Parker
  • 3/4 ounce blue Curaçao, preferably Giffard
  • 1 ounce Luxardo Bitter Bianco
  • 5 1/4 ounces citrus cordial (see Editor’s Note)
  • 1 gallon bag of crushed ice

Garnish: orange half moons

  1. Pour all liquids in a Vitamix and top with the bag of crushed ice.
  2. Blend on high until smooth.
  3. Pour into a Collins glass.
  4. Garnish with orange half moon.
  5. Serve with straw.
Editor's Note

Citrus Cordial:
Yields 1 quart

16 ounces white sugar
16 ounces hot water
2 ounces lime juice
2 ounces lime zest
2 ounces lemon juice
2 ounces lemon zest
2 ounces citric acid

Blend altogether and steep for 48 hours. Strain and bottle.