Amaretto Sour
Prep time:
Amaretto, lemon and egg white, with a measure of bourbon holding it up. For decades it was the sweet, bottled-mix drink nobody ordered seriously; since the Portland bartender Jeffrey Morgenthaler added whiskey to it in 2012, it has been among the best-selling classics in the world’s top bars.
Ingredients
- 45 ml amaretto
- 22.5 ml high-proof bourbon
- 30 ml freshly squeezed lemon juice
- 5 ml rich simple syrup (2 sugar to 1 water)
- 15 ml egg white
- Lemon peel and a cherry to garnish
Preparation
- Put the amaretto, bourbon, lemon, syrup and egg white in a shaker with ice, and shake hard for about ten seconds.
- Strain the liquid, discard the ice and shake again without ice for another ten seconds. It is the reverse dry shake, and it builds a finer foam than doing it the usual way round.
- Pour over fresh ice in a rocks glass through a fine strainer.
- Express the lemon peel over the top and add the cherry.
Related recipes
Whiskey Sour
The sour family at its most recognisable: spirit, citrus and sugar, crowned by a silky foam that changes the texture entirely.
View recipe →
Pisco Sour
Pisco, lime, sugar syrup and egg white, with a few drops of Angostura on the foam. It was born in Lima in the 1920s, at the bar of the American Victor Morris, and it is Peru’s flagship cocktail, with a national day of its own: the first Saturday of February.
View recipe →
Boulevardier
Bourbon, Campari and sweet vermouth, stirred and finished with orange peel. It is the Negroni with whiskey instead of gin, and the change goes beyond the name: it comes out rounder, sweeter and longer on the palate, more an after-dinner drink than an aperitivo.
View recipe →