Wisner Amaretto Sour Recipe

Prepare ingredients

Juice a fresh lemon to yield 0.75 oz (about half a medium lemon). If using egg white, separate and reserve half an egg white (about 0.5 oz). Measure out Lazzaroni amaretto, Old Grand-Dad, and simple syrup. Chill a coupe or old fashioned glass by filling with ice and setting aside.

Dry shake (if using egg white)

Add amaretto, bourbon, lemon juice, simple syrup, egg white, and 2 dashes Angostura bitters to a shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add a large handful of ice to the shaker. Shake vigorously for 10–15 seconds until the outside of the shaker is very cold (about 15–20 seconds total wet shake).

Strain and serve

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or an old fashioned glass over fresh ice (for an on-the-rocks presentation) using a fine mesh strainer to remove ice shards and any foam solids. For a neat/coupe serve, strain without ice into the chilled coupe.

Express a lemon twist over the drink to release oils and rim the glass with the peel. Drop the twist or a lemon wheel into the drink. Add a maraschino cherry on a pick and rest it on the rim or float in the drink. Optionally, add 1–2 additional dashes of Angostura bitters on the foam and use a toothpick to create a simple decorative pattern.