Classic Amaretto Sour
This beautifully balanced cocktail combines rich, nutty amaretto with bright fresh lemon juice and a touch of simple syrup. The optional egg white creates a silky, foam-topped texture that makes this drink feel like something from a high-end cocktail bar, yet it comes together in under five minutes with just a handful of ingredients.
Equipment
- Cocktail shaker - Boston shaker or cobbler shaker both work well
- Hawthorne strainer
- Fine-mesh strainer - Optional, for double-straining
- Cocktail jigger - For accurate measurements
- Rocks glass - Or coupe glass
- Citrus juicer - Or hand reamer
- Bar spoon - Optional, for stirring garnishes
Ingredients
- 2 oz amaretto liqueur - 60ml, Disaronno recommended
- 1 oz fresh lemon juice - 30ml, about half a large lemon
- 0.5 oz simple syrup - 15ml, adjust to taste
- 1 egg white - Optional, highly recommended for foam top
- ice cubes - For shaking and serving
For Garnish
- maraschino cherry - Luxardo recommended
- lemon slice - Or orange peel twist
Instructions
- Cut a large lemon in half across the equator and juice using a citrus juicer, then strain through a fine mesh strainer to remove seeds and pulp. Measure 1 oz (30 ml) of fresh juice.
- If using egg white, separate the white from the yolk and add to your cocktail shaker without ice. Seal and shake vigorously for 15-20 seconds to build the foam.
- Add 2 oz (60 ml) amaretto, 1 oz (30 ml) fresh lemon juice, and 0.5 oz (15 ml) simple syrup to the shaker with the egg white. Fill about two-thirds full with ice cubes.
- Seal the shaker tightly and shake vigorously for 15-20 seconds until the shaker is very cold and frost forms on the outside.
- Fill a rocks glass with fresh ice cubes. Optionally chill the glass beforehand by placing it in the freezer for 5 minutes.
- Fit a Hawthorne strainer over the shaker and pour into the prepared glass. For a smoother foam, double-strain through a fine mesh strainer.
- Garnish with a maraschino cherry and a thin lemon slice or orange twist on the rim. Serve immediately while cold and frothy.
Notes
- Always use fresh lemon juice for the best flavor. Bottled juice has a flat, pasteurized taste that affects the cocktail's brightness.
- The dry shake (shaking without ice) is essential if using egg white. Skipping this step will result in a thinner foam layer.
- Different amaretto brands vary in sweetness. Taste and adjust with more simple syrup or lemon juice to your preference.
- Disaronno Originale is the most widely recommended amaretto for this cocktail, but Lazzaroni and Gozio are also excellent choices.
- For a bourbon amaretto sour, replace half the amaretto with a good bourbon for added depth and complexity.
- If you're concerned about using raw egg white, you can omit it entirely - the cocktail will still taste great but with a thinner texture.
- Pre-chill your glass to keep the drink colder longer and prevent rapid dilution.
- This cocktail does not store well once mixed. It's best consumed within 10-15 minutes of being made.
- Amaretto liqueur can be stored at room temperature in a cool, dark place for up to 2 years after opening.
- Homemade simple syrup keeps in the refrigerator for 2 to 4 weeks in a sealed jar.