Amaretto Sour Recipe: The Modern Take on a Classic

Chill a rocks glass by filling it with ice or placing it briefly in the freezer.

Combine the amaretto, bourbon, fresh lemon juice, simple syrup, and egg white in a cocktail shaker.

Dry shake vigorously without ice for about 15–20 seconds to build a silky foam.

Add ice to the shaker and shake hard until well chilled, about 12–15 seconds.

Double strain into the chilled rocks glass over a large fresh ice cube.

Layer two dashes of Angostura bitters onto the foam, express a lemon peel over the surface, and finish with a brandied cherry.