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Ingredients
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Syrup
Cocktail
Method
Syrup
Make a demerara simple syrup: combine 0.5 cup demerara sugar and 0.5 cup water in a small saucepan.
Remove from heat and let cool to room temperature. Transfer to a clean bottle or jar and refrigerate. Yields about 12–14 fl oz; use 0.5 fl oz per cocktail.
Cocktail
Prepare
If using egg white, separate one egg and reserve the white. Chill a rocks glass or coupe by filling with ice and setting aside, or place in the freezer for a few minutes.
Dry shake (if using egg white)
In a cocktail shaker add 2 fl oz amaretto, 0.75 fl oz fresh lemon juice, 0.5 fl oz demerara simple syrup, and 1 egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.
Wet shake
Open the shaker, add a large handful of ice, re-seal and shake hard for 10–15 seconds until well chilled (or if you skipped the dry shake, combine all ingredients with ice and shake 12–15 seconds).
Strain
Dump the ice from the chilled serving glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any coagulated egg white.
Finish & garnish
If using bitters, add 2 dashes of Angostura bitters on top of the foam and optionally use a toothpick to create a simple design. Garnish with a lemon wheel or a maraschino cherry.
Serve immediately. The Amaretto Sour is best enjoyed fresh while the foam is stable and the drink is chilled.