Amaretto Sour

Italian liquor called amaretto is frequently flavoured with almonds or apricot pits. Numerous cocktails can use its flavour, but the Amaretto Sour is the most well-known.

Portland, Oregon, bartender Jeffrey Morgenthaler chooses to add fresh juice and high-proof bourbon to round out the cocktail, as well as egg white for a dash of body and a silky texture, in order to improve the traditional Amaretto Sour. Although it may seem strange, egg white is a common ingredient in several sours, including the Whiskey Sour and Pisco Sour.

The modifications he adds to the original Amaretto Sour recipe result in a more harmonious cocktail that is frothy, sweet, tart, sour, nutty, and powerful.



1 1/2 ounces amaretto (preferably Lazzaroni)

3/4-ounce bourbon, cask proof (Booker’s is a good bet)

1 ounce lemon juice

1 teaspoon simple syrup, rich (2:1, sugar: water)

1/2-ounce egg white

Garnish: lemon peel and a brandied cherry (preferably Luxardo)


  • Add all ingredients to a cocktail shaker and dry shake.
  • Add ice and shake well.
  • Strain over ice into a rocks glass.
  • Garnish with a lemon peel and a brandied cherry.
Categorized as recipes

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