Not An Amaretto Sour Recipe

Cocktail

1. 1

   Prepare ingredients

   Cold-press or freshly squeeze white grapefruit to yield at least 2 fl oz. Freshly squeeze lemon for 1/2 fl oz. If using aquafaba, measure 1/2 oz (approx. 1 tablespoon + 1 tsp). Chill a coupe or rocks glass in the freezer or fill with ice to cool while preparing the cocktail.

2. 2

   Dry shake

   Add to a cocktail shaker (without ice): 2 tbs N.A. Amaretti, 2 oz fresh white grapefruit juice, 1/2 oz fresh lemon juice, 1/2 oz agave syrup, 2 tsp rosewater, and 1/2 oz aquafaba (or egg white). Seal the shaker and shake vigorously for 15–20 seconds to build a foamy emulsion and integrate the rosewater.

3. 3

   Wet shake

   Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the exterior develops light frost. This chills and dilutes the drink to proper strength and texture.

4. 4

   Double strain and serve

   Remove the chilled glass from the freezer or discard cooling ice. Using a Hawthorne or fine mesh strainer, double-strain the cocktail into the chilled coupe or rocks glass to remove ice shards and ensure a silky texture and smooth foam head.

5. 5

   Garnish

   Express a grapefruit twist over the surface to release oils, then run it around the glass rim and place it on the foam. Optionally float an edible rose petal or place a thin dehydrated grapefruit wheel on the foam. Serve immediately.

6. 6

   Notes and substitutions

   If you cannot find a non-alcoholic amaretto alternative, make a quick amaretto syrup by combining 1/4 cup water, 1/4 cup sugar, 1 tbsp almond extract, and 1 tsp vanilla extract; cool and use 2 tbs in place of the N.A. Amaretti. If you prefer less floral character, reduce rosewater to 1/2–1 tsp. Use egg white instead of aquafaba for a richer mouthfeel (use 1/2 fresh egg white). Adjust agave to taste if your grapefruit is very tart or sweet.