Nectarine-Amaretto Sour

Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail.

Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails.

This recipe was featured as part of our Summer Fruit Cocktails photo gallery.

For the purée:

• 1 ripe nectarine, pitted and cut into sixths
• 1 ounce Rich Simple Syrup
• 1/2 ounce freshly squeezed lemon juice

To serve:

• 2 ounces amaretto
• 1 ounce freshly squeezed lemon juice
• 1 ounce nectarine purée
• 1 large egg white
• Ice
• Dash orange bitters

1. 1Combine nectarine, simple syrup, and lemon juice in a blender and purée until smooth. Use immediately or transfer to a container with a tightfitting lid and refrigerate for up to 2 days.

To serve:

1. 1Combine amaretto, lemon juice, nectarine purée, and egg white in a cocktail shaker filled with ice. Shake vigorously until very chilled, about 30 seconds. Strain into a chilled cocktail glass and top with bitters.