The Best Amaretto Sour

The Amaretto Sour falls under the class of sour cocktails. A sour consists of just 3 or 4 simple ingredients - a base spirit, citrus, a sweetener, and egg white, although the egg white is optional since many people are turned off by the idea of eating raw egg.

This recipe is inspired by one from Jeffrey Morgenthaler at jeffreymorgenthaler.com. The addition of the bourbon is a game changer and makes this amaretto sour stand out.

When was the Amaretto Sour Invented?

Unlike many cocktails that go back to the 1920's or even the 1800's, the Amaretto Sour is a relatively new cocktail, probably because amaretto only became popular in North America within the last few decades. The origin, as with most cocktails, is not entirely clear because many people all over the world experiment, combining different spirits with common ingredients.

One story is that the amaretto sour was created in 1974 by the U.S. importer of Disaronno Originale (called Amaretto di Saronno at that time), but the recipe didn't start appearing in cocktail recipe books until the 1980's.

I'd be willing to bet that someone, somewhere, has combined just about every spirit imaginable with citrus and a sweetener. The flavour combinations that work are the ones that become popular and with so much experimentation going on it's likely people in many countries were drinking a variation of the amaretto sour long before an official recipe was documented.

Incorporating Egg White Into a Cocktail

The usual way to incorporate egg white into a cocktail is to use a dry shake technique. There are 2 variations on the dry shake, the Dry Shake, where all the ingredients are added to the shaker and shaken without ice, before adding ice and shaking a second time to cool and dilute the drink. The second method is the Reverse Dry Shake, where everything but the egg white is shaken, with ice. You then strain to remove the ice, add the egg white, and shake again to emulsify the egg and generate the foam, before pouring into the glass.

Both methods work well, but I've found the Reverse Dry shake results in more foam. Check out our Whisky Sour cocktail recipe which includes a bit more information about the Dry Shake vs. the Reverse Dry Shake. 

Raw Egg White? I Don't Think So!

Yes, I know, many people are not into eating raw egg, I get it, I was hesitant at first too. Fortunately, you have some options.

If you are uncomfortable with the risk presented by possible salmonella exposure, then you can purchase pasteurized eggs. You don't need a lot of egg, only about 15-20 ml per cocktail so one egg will do a few cocktails. You can also buy pasteurized egg white Egg Beaters. Egg Beaters save you the hassle of separating the egg white from the yolk, and then finding a use for the leftover egg yolk.

If it's the yuk factor of eating raw egg white, or you're vegan, then you can use Aquafaba, the liquid leftover from cooked chick peas. You could also use a vegan friendly cocktail foamer such as Fee Brother's Fee Foam or Mr. Better's Bitters Miraculous Foamer.

Amaretto Sour Ingredients

Amaretto: A sweet almond flavoured Italian liqueur with aromas and flavours of almonds, vanilla, and caramelized sugar. Did you know that amaretto may, or may not be made from almonds. Often, the almond flavour (benzaldehyde) comes from oils extracted from apricot or peach pits, but it may also be made from almond oil extracts or a combination. For this recipe I'm using Disaronno, the amaretto liqueur from Italy discussed above.

Cask strength bourbon: The addition of the bourbon adds additional richness and sweetness from the bourbon that really makes this cocktail stand out, and makes it much better than other amaretto sour recipes. I'm using a Larceny Barrel Proof bourbon from Heaven Hill Distillery in Bardstown, KY.

Lemon juice: Fresh squeezed lemon juice provides the sour flavour, and brightness that a sour cocktail needs. Use only fresh squeezed, not bottled, and never, ever, use sour mix.

Simple syrup: As the name implies, this is a very simple syrup to make - just dissolve 2 parts white sugar in 1 part water. Let cool and store in a jar in the fridge.

Aromatic bitters: Aromatic bitters add a depth and complexity to the cocktail by adding flavour, but also countering the acidity of the citrus and reducing the harshness of the alcohol. Two of the most common aromatic betters are Angostura bitters, and Peychaud's bitters.

The most famous, and commonly used bitters are Angostura bitters, with a spicy and herbal character that tastes of cardomom, orange zest, cloves, cinnamon, and mint. Peychaud's bitters taste of Anise, cherry, clove, orange, and mint. Either one would make a fine addition to the Amaretto Sour.

Egg white: Th egg white adds a creaminess to the cocktail while tamping down the acidity from the citrus that results in a creamy mouthfeel. Many people are uncomfortable with the idea of consuming raw egg - totally understandable. The egg white is optional, but without it the cocktail will lack the creaminess that the egg white provides, and a signature element that sour cocktails are known for. I've chosen to use pasteurized egg white Egg Beaters, for simplicity, but also to eliminate the risk of illness.

Lemon slice and maraschino cherry: No cocktail is complete without some sort of garnish and the combination of lemon and cherry with the citrus in the cocktail works perfectly. You cold also choose to use an lemon twist instead of the slice. Please use a good quality maraschino cherry, not those bright red, super sweet, artificial tasting maraschino cherries.

For this recipe I'm using a bourbon soaked Bing cherry that compliments the flavours in this Amaretto Sour perfectly.