Ingredients
- 1 1/2 oz Almond Liqueur
- 3/4 oz Bourbon Whiskey
- 1 oz Lemon Juice
- 1 teaspoon Sugar Syrup
- 1/2 oz Egg White
- lemon twist Garnish
- 2 cherries Garnish
Instructions
- Add amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds.
- Add ice and shake again until well-chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a lemon twist and 2 skewered brandied cherries.
Notes
Estimated Nutrition:
Where it came from
The original Amaretto Sour appeared in the 1970s as a way to make Disaronno (Italian almond liqueur) into a cocktail. It got a bad reputation through the 1980s and 1990s as a too-sweet, syrupy mess made with bottled sour mix and cherry juice.
Jeffrey Morgenthaler at Clyde Common in Portland Oregon rebuilt the drink in 2012 with cask-strength bourbon and egg white. His version went viral in cocktail-bar Twitter (yes, that existed) and the Amaretto Sour reclaimed its respectability overnight.
What it tastes like
Almond from the amaretto, bourbon weight underneath, lemon brightness, sugar balance, and an egg-white silkiness on top. Drinks like a serious whiskey sour with a marzipan note.
Cask-strength bourbon (around 60% ABV) is the trick. Standard 40% ABV bourbon disappears under the amaretto. The high-proof version pushes through and balances the sweetness. Skip it and the drink falls flat.
The technique
45ml amaretto, 22ml cask-strength bourbon, 22ml fresh lemon, 5ml rich (2:1) simple syrup, half an egg white. Dry shake (no ice) for 15 seconds to emulsify. Add ice and shake hard for 12 more seconds. Double-strain into a chilled rocks glass with one large ice cube. Garnish with brandied cherries and a lemon twist.
The 5ml rich syrup is essential. Amaretto is sweet but the bourbon and lemon need a touch more sugar to balance. Skip it and the drink is too sour.
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Ingredient Spotlight
The bottles that make or break this drink.
The amaretto
- Use
- Disaronno (the standard)
- Try
- Lazzaroni or Luxardo Amaretto for a more refined version
- Why
- Disaronno is the canonical amaretto. Lazzaroni and Luxardo are slightly drier and more apricot-led.
The bourbon
- Use
- Cask-strength bourbon (Booker's, Stagg Jr, Wild Turkey 101 minimum)
- Skip
- Standard 40% ABV bourbon (gets lost)
- Why
- High proof pushes through the amaretto. Standard bourbon disappears.
The egg white
- Use
- Half a fresh egg white
- Skip
- Pasteurised egg white from a carton (less foam)
- Why
- Fresh egg whites foam better. Half an egg white is plenty for a single drink.
Variations
Other classic sours and serious nightcap cocktails.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use 30ml standard bourbon and skip the rich syrup. Drink will be slightly sweeter and less complex.
Disaronno is the standard. DIY: almond syrup plus 30ml of vodka. Loses some warmth.
Aquafaba (chickpea brine, 22ml) is a vegan substitute and foams almost as well.
Don't. The drink falls over without bright fresh acid.
Bump rich syrup to 10ml. Use Disaronno (sweeter than other amarettos).
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in an Amaretto Sour?
Amaretto, cask-strength bourbon, fresh lemon juice, rich simple syrup, and half an egg white. Standard spec (Morgenthaler version): 45ml amaretto, 22ml cask-strength bourbon, 22ml fresh lemon, 5ml rich (2:1) simple syrup, half an egg white.
How do you make an Amaretto Sour?
Combine all ingredients and dry shake (no ice) for 15 seconds. Add ice and shake hard for 12 more seconds. Double-strain into a chilled rocks glass with one large ice cube. Garnish with cherries and a lemon twist.
Where did the Amaretto Sour come from?
The original 1970s version was made with Disaronno and bottled sour mix. Jeffrey Morgenthaler at Clyde Common in Portland Oregon rebuilt it in 2012 with cask-strength bourbon and egg white. The Morgenthaler version is now standard.
Why cask-strength bourbon?
Standard 40% ABV bourbon gets lost under the amaretto's sweetness. Cask-strength (60%+) pushes through and balances the drink. Use Booker's, Stagg Jr, or at minimum Wild Turkey 101.
What is amaretto?
An Italian liqueur with almond and apricot flavour, made from apricot kernels (not almonds, despite the name). Disaronno is the most famous brand. Around 28% ABV.
How do you get the foam?
Dry shake (no ice) the egg white with the other ingredients first for 15 seconds. The egg white emulsifies. Then add ice and shake again. The dry shake is essential.
Is it safe to drink raw egg white?
Modern egg supply is generally low risk. The lemon juice acidity also kills most bacteria. People with compromised immunity should use pasteurised egg whites or aquafaba.
How strong is an Amaretto Sour?
Around 18 to 22 percent ABV in the glass after dilution. Stronger than the 1970s version because of the cask-strength bourbon.
What glass should I use?
A double rocks glass with one large ice cube. The Morgenthaler version is served on the rocks. Coupe also works for a smaller, up version.
Amaretto Sour vs Whiskey Sour?
Whiskey Sour is just bourbon, lemon, and sugar. Amaretto Sour adds amaretto for almond and sweetness. Different drink, related family.
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