Most amaretto sours served today bear little resemblance to their classic counterparts. Bartenders often rely on pre-made sour mix, creating overly sweet, one-dimensional drinks that mask the almond liqueur’s complexity. The authentic version balances fresh lemon juice with high-quality amaretto, sometimes incorporating bourbon for depth and egg white for texture. A proper amaretto sour should have bright acidity, gentle sweetness, and a silky mouthfeel—qualities that reveal why this cocktail became popular in the initial place.
Classic Revival Technique
The Amaretto Sour has undergone a remarkable transformation in the craft cocktail movement, evolving from a sweet, one-dimensional drink into a sophisticated cocktail with balanced complexity. The classic revival technique focuses on returning to the drink’s fundamental character while enhancing it with high-quality ingredients and proper methodology. This modern interpretation maintains the almond-forward profile of amaretto but introduces complementary flavors and textures to create a more nuanced experience.
The key to this revival lies in the addition of a high-proof bourbon, which provides backbone and complexity to counterbalance amaretto’s sweetness. Fresh citrus juice is crucial, replacing commercial sour mix that dominated less thoughtful versions in the past. The addition of egg white creates a silky texture and beautiful presentation, while the bitters add aromatic depth that connects this drink to its classic cocktail heritage. This approach exemplifies how the craft movement has improved previously maligned drinks through quality ingredients and traditional techniques, reflecting the modern cocktail renaissance that prioritizes artisanal ingredients over premade mixes. Similar to the Classic Sazerac Cocktail, this revival emphasizes historic ingredient requirements to achieve an authentic flavor profile.
- 1½ oz amaretto liqueur
- ¾ oz cask-strength bourbon (preferably 100 proof or higher)
- 1 oz fresh lemon juice
- ½ oz simple syrup (1:1 ratio)
- 1 fresh egg white (or 1 oz aquafaba for vegan alternative)
- 2 dashes aromatic bitters
- Lemon peel and brandied cherry for garnish
To prepare this revived classic, combine all liquid ingredients except the bitters in a cocktail shaker and perform a “dry shake” (without ice) for 15 seconds to emulsify the egg white. Add ice and shake vigorously for an additional 15 seconds to chill and dilute appropriately.
Double-strain through a fine mesh strainer into a chilled coupe or rocks glass. Allow the cocktail to settle for a moment, then carefully dash the bitters atop the foam. Express the oils from a lemon peel over the surface and garnish with the peel and a quality brandied cherry.
For best results, verify all ingredients are as fresh as possible, particularly the lemon juice which should be squeezed just before mixing. The egg white should be very fresh, and the glassware properly chilled.
If you prefer a less sweet cocktail, reduce the simple syrup to ¼ oz and adjust to taste. You can experiment with different styles of bitters to create variations—Angostura provides classic spice notes, while orange or chocolate bitters can highlight different aspects of the amaretto.
For special occasions, flame the lemon peel before garnishing to add a subtle caramelized note to the aromatic experience.
Use Egg Whites Sparingly
Moderation defines the art of using egg whites in an Amaretto Sour, where less often delivers more impressive results.
Bartenders find that a reduced amount of egg white preserves the integrity of the almond flavor while still providing that coveted silky texture and visual appeal.
When overused, egg whites can mute the distinctive almond notes that make the Amaretto Sour special. A half-ounce is typically sufficient to create a pleasant foam without overwhelming the drink’s flavor profile.
This restrained approach allows the proper balance with acidic ingredients while maintaining the cocktail’s character. The egg white works to soften acidic ingredients while allowing the amaretto’s sweetness to shine through.
For those with health concerns, consider alternatives like aquafaba (chickpea liquid), which creates similar texture without raw egg risks. The airy yet stable froth from aquafaba offers comparable results with its naturally occurring proteins and carbohydrates.
The key is finding the sweet spot—just enough egg white to improve mouthfeel and provide a canvas for garnishes, without dominating the experience.
Choose Better Bitters
Few cocktail ingredients deliver more impact with just a few dashes than bitters, the concentrated flavor amplifiers that transform an Amaretto Sour from pleasant to exceptional.
When selecting bitters for this cocktail, consider how they’ll interact with the sweet amaretto. Angostura bitters add warm spice notes that complement amaretto’s almond character, while orange bitters improve the citrus elements already present.
For those seeking to balance the sweetness of traditional recipes, try 2-3 dashes of Angostura, or experiment with a combination of different varieties.
The beauty of bitters lies in their ability to add complexity without overwhelming. Morgenthaler’s revamped recipe already uses cask-strength bourbon to cut through the syrupy sweetness of conventional Amaretto Sours. They effectively temper amaretto’s sweetness while adding depth, making them crucial to a well-crafted Amaretto Sour.
Different bitters can even help adapt the cocktail seasonally—spiced versions for winter, floral options for spring. Consider adding a smoked salt rim to introduce complexity that pairs beautifully with the almond notes in amaretto.
