Classic Amaretto Sour Recipe

Prepare and measure

Chill an old-fashioned glass by adding ice or placing it in the freezer for a few minutes. Measure the amaretto, fresh lemon juice, and simple syrup into a cocktail shaker. If you are using egg white, add it now.

Dry shake (if using egg white)

If using egg white, secure the shaker lid and shake vigorously without ice for 10–15 seconds to emulsify and create foam. This step improves texture and achieves a frothy head.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for 10–15 seconds until the shaker feels cold (this both chills and dilutes the drink to balance sweetness and acidity).

Strain into glass

Discard the ice or water from the chilled old-fashioned glass. Double-strain the cocktail into the glass over fresh ice using a Hawthorne strainer and, if desired, a fine mesh strainer to catch small ice shards and egg white solids. Aim for a clean, slightly frothy surface if egg white was used.

Add two dashes of Angostura bitters onto the foam or surface of the cocktail. If you used egg white and have a foam head, you can use a toothpick to gently swirl the bitters into a simple decorative pattern (optional).

Garnish with a lemon wheel or a lemon twist and a maraschino cherry on a pick. Serve immediately.