The Amaretto Sour emerged as a sweeter riff on the classic sour, and the modern rendition balances the almond sweetness of amaretto with a touch of bourbon and a silky egg-white foam to create depth and texture; bartenders from craft bars to spots in Buffalo favor this approach for its nuanced profile. What makes a great version is fresh lemon juice, restrained simple syrup, and a proper dry shake to produce a glossy head without watering down the drink. A practical tip: always dry shake the egg white first, then shake with ice to chill and integrate.
Ingredients
| 1 ½ oz | Amaretto (e.g., Disaronno) |
| ¾ oz | Bourbon (90–100 proof) |
| 1 oz | Fresh lemon juice |
| ½ oz | Simple syrup (1:1) |
| ¾ oz | Egg white (about one small egg white) |
| 2 dash | Angostura bitters (for foam aromatics) |
| 1 tsp | Lemon peel (expressed) |
| 1 tsp | Brandied cherry (garnish) |
Instructions
- 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.
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Amaretto & Liqueurs
Bourbon for Amaretto Sours
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