Amaretto Sour
A modern craft cocktail that balances sweet amaretto with fresh lemon juice and bourbon, elevated with a silky egg white foam.
SUGGESTED GLASSWARE
Rocks Glass
Recipe
- Amaretto45 ml
- Bourbon Whiskey22.5 ml
- Lemon Juice22.5 ml
- Rich Simple Syrup (2:1)15 ml
- Egg White15 ml
- Lemon Peel1 twist
- Maraschino Cherry1 piece
Instructions
Equipment
Description
The Amaretto Sour has evolved from a cloying 1970s cocktail into a sophisticated modern classic. This craft version, popularized by Jeffrey Morgenthaler, transforms the original by adding bourbon for complexity and egg white for texture, while using fresh citrus to balance the almond liqueur’s sweetness. The result is a perfectly balanced cocktail that showcases the best qualities of amaretto while addressing the shortcomings of earlier versions.
Nutritional information
1 cocktail (145ml)Tips & Notes
Always use fresh lemon juice for the brightest, most balanced flavor - bottled juice will result in a flat, artificial taste.
The dry shake technique is crucial for achieving the signature silky foam - shake without ice first, then add ice for the second shake.
Rich simple syrup (2:1 sugar to water) provides better mouthfeel than regular simple syrup and requires less volume.
Cask-strength bourbon is preferred over regular proof as it stands up better to the sweet amaretto and won't get diluted out.
Double straining ensures no ice shards or egg white clumps make it into the final drink, creating a perfectly smooth texture.
Can I make this without egg white?
Yes, you can omit the egg white, though you’ll lose the creamy texture and foam. Consider using aquafaba (chickpea liquid) as a vegan alternative, or simply enjoy the drink without the foam component.
What if I don't have bourbon?
While bourbon is preferred for its vanilla and spice notes, you can substitute with rye whiskey for a spicier profile, or even aged rum. Avoid vodka as it won’t add the necessary complexity to balance the amaretto.
How do I know if my egg white is properly emulsified?
After the dry shake, you should hear the mixture become noticeably quieter and feel thicker in the shaker. The properly emulsified mixture will have a slightly foamy consistency before adding ice.
Can I batch this cocktail for parties?
You can pre-batch the bourbon and amaretto, but the egg white and fresh lemon juice should be added and shaken individually for each serving to achieve the proper foam and freshness.