Amaretto Sour
Modern | Sour | from Anders Erickson Cocktail Recipes
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.
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 |
|---|---|---|
| 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml 3 oz / 75 ml 4.5 oz / 112.5 ml | Amaretto Di Saschira | Luxardo |
| 0.75 oz / 19 ml 1.125 oz / 28 ml 1.5 oz / 37.5 ml 2.25 oz / 56.5 ml | Apple Brandy | Laird’s Straight |
| 1 oz / 25 ml 1.5 oz / 37.5 ml 2 oz / 50 ml 3 oz / 75 ml | Fresh Lemon Juice | |
| 0.25 oz / 9 ml 0.375 oz / 14 ml 0.5 oz / 18.5 ml 0.75 oz / 27.5 ml | Rich Demerara Syrup | |
| 0.5 oz / 12.5 ml 0.75 oz / 19 ml 1 oz / 25 ml 1.5 oz / 37.5 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.
