Amaretto Sour

While most sours use a base spirit paired with syrup or a liqueur for sweetness, balanced with fresh lemon or lime juice, the original Amaretto sour only required two ingredients: amaretto and lemon juice. This is because amaretto itself provided ample sugar to balance the citrus, filling the part of both base spirit and sweetener.

Unfortunately, as the drink aged through the 1980s and '90s, prefabricated artificial "sour mix" began to replace fresh lemon and sugar in high-volume bars across the globe. While these mixers did a disservice to many classic Sour cocktails, they were especially detrimental to the Amaretto Sour, creating a double dose of sugar that led the cocktail to be associated with a super saccharine profile.

However, modern bartenders have since rehabilitated the drink, finding ways to keep the spirit of the original almond- and marzipan-forward cocktail, while shaping it toward modern tastes.

Amaretto is an Italian liqueur that’s typically flavored with almonds or apricot stones. Its distinctive profile can be incorporated into numerous cocktails, but notes of deep cherry and toasted nuts lend themselves particularly well to cocktails (like the Sour) which benefit from both depth and sweetness.

To further improve the classic Amaretto Sour, Portland, Oregon, bartender Jeffrey Morgenthaler uses fresh lemon juice and high-proof bourbon to round out the cocktail, plus egg white for a dash of body and a silky texture. Egg white may seem unusual, but it’s a traditional addition to many sours, including the Whiskey Sour and Pisco Sour.

Morgenthaler’s take is magic. The relatively small amount of high-proof bourbon doesn’t overshadow the amaretto, but instead bolsters the liqueur, allowing it to present strongly alongside tart citrus. Frothy, sweet, sour, nutty and packing a punch, these minor changes create a more balanced cocktail.

• 1 1/2 ounces amaretto liqueur
• 3/4 ounce cask-proof bourbon
• 1 ounce lemon juice, freshly squeezed
• 1 teaspoon rich simple syrup
• 1/2 ounce egg white
• Garnish: lemon twist
• Garnish: 2 brandied cherries

1. Add amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds.
2. Add ice and shake again until well-chilled.
3. Strain into a rocks glass over fresh ice.
4. Garnish with a lemon twist and 2 skewered brandied cherries.

A useful guide turns confusion into a repeatable process. Amaretto Sour should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Amaretto Sour.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Amaretto Sour consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Amaretto Sour
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish