Marzipan Sour Recipe
Old Overholt "Bonded" rye whiskey, Luxardo amaretto, toasted almond bitters, lemon "A flavorful riff on the classic amaretto sour with toasted almond and bonded rye."
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Ingredients
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Cocktail
Method
Cocktail
Prep toasted almonds (optional)
If using toasted sliced almonds for garnish, dry-toast 1 tsp in a small skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly golden. Remove from heat and set aside to cool.
Dry shake (if using egg white)
In a cocktail shaker, combine 2 oz Old Overholt Bonded rye, 0.75 oz Luxardo Amaretto, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, 3 dashes toasted almond bitters and 1 whole egg white (if using). Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.
Wet shake
Add a generous scoop of ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
Strain
Double-strain the cocktail into a chilled coupe or rocks glass (if served over ice, strain over fresh large ice). Double straining (using a fine mesh) removes small ice shards and any coagulated egg white for a silky texture.
Finish & garnish
Top with an additional 1–2 dashes of toasted almond bitters on the foam (if egg white used) and gently drag a toothpick through the drops for a decorative effect if desired. Garnish with a lemon wheel or twist and sprinkle the toasted sliced almonds on top of the foam or on the lemon garnish.
Serve
Serve immediately. The cocktail balances the nutty amaretto and toasted almond bitters with bright lemon and the backbone of bonded rye for a Marzipan-like profile.