Amaretto Sour Recipe

Cocktail

1. 1

   Prepare

   Chill an old-fashioned rocks glass by filling it with ice and set aside. If using an egg white, separate the white from the yolk and measure 0.5 oz (about half an egg white).

2. 2

   Dry shake (if using egg white)

   Add 2 oz amaretto, 1 oz fresh lemon juice, 0.5 oz simple syrup, and 0.5 oz egg white to a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build foam.

3. 3

   Wet shake

   Open the shaker, add a generous handful of ice (about 1 cup). Seal and shake hard for 10–15 seconds until the shaker is cold to the touch and the outside is frosty, further chilling and diluting the drink.

4. 4

   Strain and serve

   Discard ice from the chilled rocks glass. Double-strain the cocktail into the prepared glass over one large ice cube or fresh ice to remove any ice shards and, if used, small egg white solids.

5. 5

   Garnish

   Add 2 dashes of Angostura bitters on the foam (if egg white used) and use a toothpick to create a simple pattern if desired. Garnish with a lemon wheel or twist and a maraschino cherry on a cocktail pick.

6. 6

   Notes

   If you prefer a less sweet Amaretto Sour, reduce simple syrup to 0.25 oz. For a vegan alternative to egg white, use 0.5 oz aquafaba and follow the same dry-then-wet shake method.