Amaretto Sour
A splash of bourbon stops it turning into marzipan.
Ingredients
- 50 ml Amaretto
- 20 ml Bourbon
- 25 ml Lemons
- 10 ml Sugar syrup
- 1 Egg white optional
Method
Dry shake, shake with ice, strain over a big cube.
- Glass
- Rocks
- Ice
- One large cube
- Garnish
- Lemon peel and a cherry
- Difficulty
- Medium
- Takes
- About 5 minutes
- Strength
- Medium
- Style
- Sour
- Tastes
- citrus-forward, sweetened and creamy
If you're missing something
- Bourbon → Rye whiskey — drier and spicier; a common and accepted swap in stirred drinks and sours
- Sugar syrup → Agave syrup — slightly sweeter, so use a little less
- Sugar syrup → Honey — loosen with warm water first; adds its own flavour
- Egg white → aquafaba (chickpea water) — about 15ml foams comparably and keeps the drink vegan
Where it comes from
The drink is old; the good version is not. Jeffrey Morgenthaler published a rebuilt recipe in 2012 adding cask-strength bourbon and egg white, on the argument that the standard version was undrinkably sweet.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .