Amaretto Sour
A silky, balanced cocktail blending sweet almond liqueur with sharp lemon juice and rich egg white. It finishes with a frothy texture and a touch of bitters.
A little context
Amaretto di Saronno is the star of this drink, originating from the Lombardy region of Italy in the 16th century. While the sour cocktail format is American, the soul of this drink lies in the authentic almond liqueur. It is traditionally enjoyed as an aperitivo to stimulate the appetite before a meal. Using real egg white honors the texture expected in a classic preparation.
Method
- 01
Chill glassware
Place four rocks glasses in the freezer or fill with ice water to chill while you prepare the drink.
- 02
Combine ingredients
In the dry cocktail shaker, combine the Amaretto, lemon juice, egg whites, and simple syrup.
- 03
Dry shake
Seal the shaker tightly and shake vigorously without ice for 15 seconds to emulsify the egg white.
- 04
Add ice
Open the shaker and fill it halfway with fresh ice cubes.
- 05
Shake again
Seal and shake hard for another 15 seconds until the outside of the shaker feels frosty.
- 06
Strain and serve
Discard the ice water from your glasses. Double strain the cocktail through the Hawthorne and fine mesh strainers into the glasses.
- 07
Garnish
Drip a few dashes of bitters on top of the foam and rest the lemon twist on the rim.
Pro tips
- ✦Dry shaking is non-negotiable for a thick, creamy foam.
- ✦Use pasteurized eggs if serving to those with compromised immune systems.
- ✦Chill your glasses beforehand to keep the drink cold longer.
- ✦Do not skip the second shake with ice; it chills and dilutes properly.
Substitutions
- egg whites → aquafaba (chickpea liquid) (works well for vegan version)
- Amaretto liqueur → almond syrup + vodka (adjust sugar to taste)
Storage
Mix base without egg or ice, store 3 days; shake with fresh egg before serving.
What to serve with it
- Dark chocolate
- Espresso
- Light pasta dishes
FAQ
Can I omit egg?+
Yes, but you will lose the signature frothy foam.
Is this safe to drink?+
Use pasteurized eggs or buy carton egg whites to eliminate salmonella risk.
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