Cocktail Recipes

Amaretto Sour

Modern | Sour | from Anders Erickson

The cocktail was introduced to the public in 1974, devised by the importer of Amaretto di Saronno as a simple mix of two parts amaretto liqueur to one part lemon juice. It became a popular cocktail in the 1980s; most bartenders at the time substituted commercial sour mix for the lemon juice. The drink was popular as a one-dimensional easy-drinking cocktail, flavored mostly by the base spirit used.<br/ >

Most recipes seen on modern cocktail menus include whipped egg white, bourbon, and lemon juice, to improve on its flavor. Imbibe attributes this change to bartender Jeffrey Morgenthaler, who published a new version of the drink in 2012 using cask-strength bourbon, rich simple syrup, and egg white.

Ingredients

Amount	Ingredient	Brand
1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml 3 oz / 75 ml 4 1⁄2 oz / 113 ml	Amaretto Di Saschira	Luxardo
3⁄4 oz / 19 ml 1 1⁄8 oz / 28 ml 1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml	Apple Brandy	Laird’s Straight
1 oz / 25 ml 1 1⁄2 oz / 38 ml 2 oz / 50 ml 3 oz / 75 ml	Fresh Lemon Juice
1⁄4 oz / 6 ml 1⁄2 oz / 9 ml 1⁄2 oz / 13 ml 3⁄4 oz / 19 ml	Rich Demerara Syrup
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Egg White

Notes

• Method: Shaken
• Pour: Double Strain
• Glassware:
  • Low Ball
  • On the Rocks
• Garnish: Cocktail Cherry
• Special Prep: For best results in texture, dry shake (shake without ice) before chilling to agitate either the egg white or aquafaba.