Amaretto Sour
Rocks GlassDry shake, then shake
Origin
1974
Devised in 1974 as a marketing creation by the US importer of Disaronno (Amaretto di Saronno); no single bartender is credited. Modern revival traces to Jeffrey Morgenthaler's bourbon-bolstered 2012 version in Portland, Oregon.
Variations
- Disaronno SourAdd ¾ oz bourbon for backbone
A sweet, nutty sour with surprising depth when made right.
Ingredients
- 1½ oz Amaretto
- 1 oz fresh Lemon juice
- ½ oz Simple Syrup
- 1 Egg White (optional but recommended)
Instructions
- Add all ingredients to a shaker without ice and dry-shake for 10 seconds.
- Add ice and shake vigorously for 10–15 seconds.
- Strain into a rocks glass over fresh ice.
- Garnish with a cherry.
Tips
- Adding ¾ oz bourbon gives it backbone and balances the sweetness.
- The egg white foam transforms this from simple to special.
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