Bocce Ball

Often not. Disaronno, the bottle most people own, is built on apricot kernel oil and contains no almonds at all. Bitter almond and apricot kernel share the same marzipan compound, which is why the flavor still reads as almond. Some smaller Italian producers do use nuts.

Only up to a point, and the tell is the finish rather than the first sip. Budget bottles run sweeter and thinner, so cut the amaretto to 35 ml and let the juice run longer to compensate. Disaronno is the middle ground most people already have on the shelf.

Leave the juice alone, since it is the only acid in the glass. Take the amaretto down to 30 ml and put a 15 ml pour of bourbon or blanco tequila in its place — the almond stays on top and picks up a dry spine underneath. Two dashes of Angostura works if you would rather not add spirit.

Squeezed, because nothing else in the glass supplies acid. Carton juice is pasteurized flat and usually sweeter, so if that's what you have, add 5 ml of lemon to wake it up. Pulp is fine and arguably improves the texture.

A classic Bocce Ball calls for 45 ml (1.5 oz) Amaretto, 90 ml (3 oz) Orange juice, 30 ml (1 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Bocce Ball is roughly 7% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.

A Bocce Ball is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.