The recipe
- 2 ozAmaretto60 ml
- 1 ozLemon juice30 ml
- 1 dashAngostura bitters
- ½ ozEgg white15 ml
How to make it
- 1Shake everything with ice.
- 2Strain back into the shaker and shake again without ice to build the foam.
- 3Fine strain into a rocks glass full of ice.
Garnish: A lemon wheel and a cocktail cherry.
Jeffrey Morgenthaler’s well-known 2012 version adds an ounce of cask-strength bourbon and uses less amaretto.
The ratio
2 : 1
In parts, an Amaretto Sour is 2 amaretto and 1 lemon. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.
- Brandy Crusta — Brandy, lemon, curaçao and maraschino in a sugar-rimmed glass lined with a long citrus peel. Bright, aromatic and a little showy.