11 May Amaretto Sour cocktail recipe
The Amaretto Sour is one of the many descendants of the Whiskey Sour. Unlike many other sours, it may even have surpassed the Whiskey Sour in popularity.
This is our Amaretto Sour cocktail recipe.
The story of the Amaretto Sour
Like many cocktails, the exact origin of the Amaretto Sour is not clearly documented.
Most sources trace it back to the United States in the 1970s. This was the period where Italian liqueurs started gaining popularity in American bars, including amaretto.
At the same time, cocktails like the Whiskey Sour were already well established. With the rise of pre-made sour mixes, bartenders could quickly build sour style drinks by combining a spirit with a ready made mix.
This made it easy to experiment.
Instead of whiskey, other spirits and liqueurs were used. That is most likely how the Amaretto Sour was born. A simple variation, built on an already popular structure.
Early versions were often made with sour mix, which made the drink sweeter and less balanced. That is also where the cocktail got its reputation.
Today, the Amaretto Sour is usually made with fresh lemon juice instead. Often with egg white, and sometimes with a small amount of bourbon to add depth.
What started as a simple variation has become a more refined cocktail when made properly.
What is Amaretto?
Amaretto is an Italian liqueur with a distinct almond flavor.
Despite the taste, it is not always made from almonds. In many cases, the flavor comes from apricot or peach pits, which give a similar profile.
The name comes from the Italian word “amaro,” meaning bitter. The ending “etto” makes it “a little bitter.” This can seem misleading, as most people experience amaretto as quite sweet.
There are two well known origin stories.
One dates back to 1525 in Saronno, Italy. A painter, said to be a student of Leonardo da Vinci, was working on a church fresco and needed a model for the Madonna. A local widow posed for him, and as a gesture of gratitude, she gave him a homemade liqueur made from apricot kernels. This is often described as the beginning of amaretto.
The story cannot be confirmed, but it offers an explanation of the name. Liqueurs were not always as sweet as they are today. Before sugar became widely available, they were often more bitter.
The second story is more grounded.
It credits the Lazzaroni family, who are said to have created the first commercial amaretto in 1851. This fits well with the broader history of liqueurs, as many of them were developed during the 19th century when sugar became more accessible.
The Morgenthaler Method
The most popular way to make an Amaretto Sour is not the original way anymore.
For a long time, the cocktail had a reputation for being overly sweet and lacking balance. It was often made with sour mix, which made it easy to build but hard to control.
That changed when bartender Jeffrey Morgenthaler introduced a different approach.
He kept the amaretto as the base, but added a small amount of bourbon. Not enough to take over the drink, but enough to give it structure and depth.
It changes the cocktail more than you would expect.
The sweetness is toned down, the flavors become more defined, and the drink feels closer to a classic sour. The bourbon adds a bit of dryness and backbone, which keeps the amaretto in check.
He also emphasized using fresh lemon juice and egg white.
Two simple adjustments that add both freshness and texture.
Today, this version is widely considered the standard.
And once you try it, it is hard to go back.
Choosing the ingredients
When making cocktails, choosing good ingredients is essential. With a simple recipe like this, every element matters.
Amaretto:
We recommend using Disaronno.
It is one of the most well known amarettos, and for good reason. It has a clear almond profile with a balanced sweetness that works well in a sour.
Bourbon:
We use Evan Williams Bourbon.
It has a slightly richer and rounder profile, with notes of caramel and vanilla that work well with the sweetness of the amaretto. At the same time, it brings enough structure to keep the cocktail from becoming too soft.
The role of the bourbon is not to dominate, but to balance.
It adds a bit of depth and a drier edge, which helps bring the drink closer to a classic sour.
Lemon juice:
Fresh lemon juice is essential.
Citrus loses its freshness quickly when exposed to air. Bottled juice will taste flatter and slightly bitter, which will affect the balance of the cocktail.
Simple sirup:
We recommend making all sirups homemade, because it allows you to control the flavors and ensures a cleaner result than most storebought sirups.
Here is our simple syrup recipe
Egg whites:
For the best foam, use fresh egg white.
It creates more volume and a more stable foam compared to pasteurized egg whites. If you use pasteurized egg white, you can increase the amount, but the result will still be slightly different
Garnish
You may garnish the espresso martini with three coffee beans if desired. However, the cocktail is complete on its own. Its appeal lies in the balance of espresso, spirit and crema, and it does not require additional decoration.
Ingredients
Equipment
Method
- Separate the egg white from the yolk.
- Prepare the garnish by cutting a lemon twist and rinsing a maraschino cherry.
- Add amaretto, bourbon, lemon juice, simple syrup, egg white and Angostura bitters to a shaker.
- Dry shake for about 10 seconds.
- Add ice to the shaker.
- Shake hard for 8 to 12 seconds.
- Fill a lowball glass with ice.
- Strain the cocktail into the glass.
- Garnish with a maraschino cherry and a lemon twist.
What to Remember
- Keep it balanced - The drink should not be overly sweet. Adjust lemon and sugar if needed.
Use fresh lemon juice - It makes a noticeable difference in both taste and freshness.
- Use fresh egg white - It creates a smoother texture, more foam, and a more refined finish.
Dry shake first - This is key to getting a stable and creamy foam.
- Shake with intention - Strong aeration creates the creamy foam.
FAQ
- What glass should I use for an Amaretto Sour? - Serve the Amaretto Sour in a rocks or lowball glass over ice. This keeps the drink cold and balanced as you drink it.
- Can I make an Amaretto Sour without bourbon? - Yes. The original versions did not include bourbon. However, adding a small amount gives the cocktail more depth and balance. sweetness of the cocktail.
- Do I need to use egg white? - No, but it is recommended. Egg white adds a smooth texture and creates the foam on top, making the drink feel more complete.
- What is the alcohol percentage of an Amaretto Sour? - The alcohol percentage in an Amaretto Sour is relatively mild compared to spirit forward cocktails, typically around 12-15 % ABV depending on proportions and dilution.
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Carl-Ditlev is a bartender and co-founder of EOW Magazine, dedicated to keeping cocktails simple with quality spirits, fresh juice, and homemade syrups.
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