Maraschino Sour Recipe

Make orange syrup

Combine 1/4 cup water and 1/2 tablespoon granulated sugar in a small saucepan. Add the orange zest. Warm gently over low heat, stirring until the sugar dissolves. Simmer 1–2 minutes without boiling to infuse the zest, then remove from heat and let cool to room temperature. Strain out the zest and reserve the syrup. You should have roughly 1.5–2 tablespoons of flavored syrup; measure out 1/2 oz for the cocktail and refrigerate the remainder for another use.

Prepare garnish

Cut a thin strip of orange peel (about 1" long). If using a maraschino cherry, drain it on a paper towel. Lightly express the orange peel over the finished drink by pinching it skin-side down above the glass to release oils; set peel or cherry aside.

Combine ingredients

In a cocktail shaker, add 2 oz bourbon, 3/4 oz maraschino amaro, 3/4 oz fresh lemon juice, 1/2 oz cooled orange syrup, and the egg white (if using).

Dry shake (if using egg white)

Without ice, securely cap the shaker and shake vigorously for 10–15 seconds. This emulsifies the egg white and creates a creamy foam. If not using egg white, proceed directly to the next step with ice.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well-chilled.

Strain

Double-strain the cocktail through a Hawthorne and fine mesh strainer into a chilled coupe or rocks glass. If you prefer it on the rocks, pour over fresh large ice in a rocks glass.

Garnish and finish

Express the orange peel oils over the surface of the drink and drop the peel in (or float a maraschino cherry). Optionally sprinkle a light dusting of sugar on the foam for added aroma and a touch of sweetness.