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.