Ingredients
- 1.5 oz Almond Liqueur
- .75 oz Bourbon Whiskey
- 1 oz Sugar Syrup
- 1 tsp Lemon Juice
- .5 oz Egg White Beaten
- 1 Cherry
- 1 Orange(s) Slice
Instructions
Combine Ingredients:
- Add the almond liqueur, bourbon whiskey, sugar syrup, lemon juice, and beaten egg white to a shaker with no ice. Shake well to combine.
Chill the Mix:
- Add ice to the shaker and shake again until the mixture is well-chilled.
Serve:
- Strain the cocktail over fresh ice into an Old Fashioned glass.
Garnish:
- Garnish with a maraschino cherry and an orange slice.
Notes
Estimated Nutrition:
Where it came from
The Amaretto Sour emerged as a popular drink in the 1970s and 80s, often simplified into a basic mix of amaretto and sour mix. Its exact origin is hazy, but it quickly became a staple in bars across America as part of the disco era cocktail boom, appealing to a broader palate than more spirit-forward drinks.
This drink sits firmly in the ‘sour’ family, a foundational cocktail structure. Think Whiskey Sours, Daiquiris, or the Gin Sour. What sets the Amaretto Sour Classic apart is the specific interplay of almond liqueur with bourbon, creating a unique sweet and nutty base that other sours don’t touch.
You’d typically find this drink ordered at a casual neighborhood bar, a Friday night happy hour, or mixed at a home gathering. It’s not a secret menu item for a speakeasy crowd, but a reliable choice for someone wanting something sweet, tart, and approachable.
The inclusion of egg white and bourbon in this classic recipe distinguishes it from simpler, less nuanced versions that became common in later decades.
What it tastes like
On the first sip, the Amaretto Sour Classic hits with a distinct almond sweetness, quickly followed by the rich, caramel notes of bourbon. The lemon juice cuts through the sweetness in the middle, providing a sharp tartness that keeps it from being cloying. The finish is smooth and slightly nutty, with the subtle texture of the egg white lingering.
Given the 1.5 oz of amaretto at around 24% ABV and 0.75 oz of bourbon at 43% ABV, this drink lands around 17% ABV. That makes it more potent than a standard beer but generally lighter than a spirit-forward cocktail like an Old Fashioned or Manhattan. It’s a pleasant sipper that won’t knock you out too quickly.
The technique
Building the Amaretto Sour Classic starts with a dry shake. Combine all ingredients except the ice in your shaker and give it a vigorous workout to emulsify the egg white and create that signature foam. After that, add your ice and shake again until the shaker is frosty cold. Strain the chilled mixture over fresh ice in an Old Fashioned glass, then apply your garnishes.
The single most important technique here is the dry shake, followed by a wet shake. Skipping the dry shake means your egg white won’t properly foam, leaving you with a flat, less appealing drink. The dry shake builds a stable foam, and the subsequent wet shake chills and slightly dilutes the cocktail, resulting in that perfect frothy head.
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Ingredient Spotlight
The bottles that make or break this drink.
Almond Liqueur
- Use
- Disaronno is the classic choice, but other quality amarettos like Luxardo Amaretto or Lazzaroni work well. Look for rich, natural almond flavor.
- Skip
- Artificial almond extracts or overly sweet, cheap ‘amaretto flavored’ syrups. They lack the depth and balance needed for a good Amaretto Sour Classic.
- Why
- Amaretto is the star here, providing the signature sweet, nutty, and slightly bitter almond profile that defines the drink. Its unique flavor cannot be replicated.
Bourbon Whiskey
- Use
- A solid mid-shelf bourbon like Maker’s Mark, Bulleit, or Wild Turkey 101. The higher proof bourbons help the whiskey flavor stand up to the amaretto’s sweetness.
- Skip
- Light whiskeys or heavily peated scotches will clash with the almond. Avoid anything too delicate or too smoky; it needs to be robust but smooth.
- Why
- Bourbon adds a crucial layer of complexity and depth. Its vanilla, caramel, and oak notes complement the amaretto, preventing the drink from becoming one-dimensional and overly sweet.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Modern Amaretto Sour
- A drier, boozier take
- This version, popularized by Jeffrey Morgenthaler, uses less simple syrup and a higher proof bourbon to create a more spirit-forward and less sweet drink.
Amaretto Stone Sour
- Fruity and refreshing
- Add 1 oz of fresh orange juice to the classic recipe. This brightens the drink and adds another layer of fruitiness, making it even more approachable.
Fizzy Amaretto Sour
- Lightened with bubbles
- After straining the cocktail into your glass, top it off with a splash of soda water or sparkling wine. This adds effervescence and a lighter mouthfeel.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
You can omit it for a simpler drink, but you’ll lose the signature silky texture and foam. For a vegan option, use 0.5 oz of aquafaba (chickpea brine) and dry shake.
Lime juice can work in a pinch, but it will shift the flavor profile to be tarter and less rounded. Fresh juice is non-negotiable.
While specific, a good aged rum or even a rye whiskey could substitute, but expect a noticeable change in the drink’s character. The bourbon’s sweetness is key.
A standard rocks glass or any sturdy tumbler will do. The key is a wide mouth for the ice and garnish.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Amaretto Sour Classic?
A classic Amaretto Sour contains almond liqueur, bourbon whiskey, sugar syrup, lemon juice, and egg white. It is garnished with a cherry and an orange slice.
Is the Amaretto Sour Classic a sweet drink?
Yes, it’s definitely on the sweeter side due to the almond liqueur and sugar syrup, but the fresh lemon juice and bourbon provide balance, preventing it from being cloying.
Why use egg white in a Amaretto Sour Classic?
Egg white adds a luxurious, silky texture to the drink and creates a beautiful, stable foam on top. It also subtly mellows the flavors without adding any eggy taste.
Can I make a Amaretto Sour Classic without bourbon?
You can, but it won’t be a ‘classic’ Amaretto Sour. Omitting the bourbon makes it much sweeter and less complex, essentially a basic Amaretto Sour. The bourbon adds depth and balance.
What’s the best amaretto for an Amaretto Sour Classic?
Disaronno is the most recognized brand and works well, but other quality amarettos like Luxardo Amaretto or Lazzaroni are excellent choices. Avoid anything that tastes artificial.
Is an Amaretto Sour Classic a strong drink?
It’s moderately strong, typically around 17% ABV. It’s more potent than beer but generally less boozy than spirit-forward cocktails like a Martini or Old Fashioned.
What’s the difference between a classic and a modern Amaretto Sour?
The ‘classic’ recipe, as presented here, uses bourbon and egg white for balance and texture. A ‘modern’ version might adjust ratios for less sweetness or use a higher proof bourbon, aiming for a drier profile.
Can I prepare Amaretto Sours ahead of time?
It’s best to prepare Amaretto Sours fresh, especially due to the egg white. The foam will dissipate over time. You can pre-batch the amaretto, bourbon, and sugar syrup, then add lemon juice and egg white just before shaking and serving.
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