Amaretto Sour

Recipe from Jeffrey Morgenthaler

Adapted by Robert Simonson

Rating: 5(226)
Notes: Read community notes

Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man. As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix. He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past. Given all the alterations, he might have given the cocktail a new name, but decided against that. “There wouldn’t have been any point,” he said. “There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.” —Robert Simonson

Featured in: When Bad Drinks Go Good

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Ingredients

Yield:1 drink

1½ounces amaretto
¾ounce cask-proof bourbon, such as Booker’s
1ounce fresh lemon juice
1teaspoon rich simple syrup (2 parts sugar to 1 part water; see note)
½ounce egg white, beaten
Lemon twist, for garnish
Brandied cherries, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.

Tip

To make rich simple syrup, warm 1 cup sugar in ½ cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

5 out of 5

226 user ratings

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Private Notes

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Cooking Notes

Mitchell3 years ago

Disaronno is one producer of amaretto. There are many others: Gozio, Lazzaroni, Amaretto di Amore, il Tramonto, and my favorite, Luxardo, just to name a few. Try a few different brands; you may find one you like more than Disaronno.

Jenny6 years ago

Amazing. I've made this a number of times. Best was with half the simple syrup, and double the egg whites. Meyer lemons too. Cheers!

Anna5 years ago

These are SOOOOOO good!!! Deadly though. They go down so easy they sneak up on you. LOVE

Robert1 week ago

DiSaronno is NOT real amaretto. (And if you compare it directly against a real amaretto (e.g., Lazzaroni), you'll appreciate the difference.

Joan6 months ago

You can substitute the egg white for aquafaba - the liquid left over from canned (or cooked from dry) garbanzo beans/chickpeas. Shake a little extra!

Kathy3 years ago

This drink is so delicious! Proud to say I have had it at the venue where the recipe is from, and have made it many many times at home. It is worth the effort...but devilishly dangerous!

Saul3 years ago

great drink- five stars

Cathy3 years ago

Delicious, and I don't love amaretto (which is no longer called Amaretto but Disaronno). To cut the sweetness and overpowering Amaretto flavor we swapped the quantities of bourbon and Amaretto. You could also make it with equal parts.

Mitchell3 years ago

Greg4 years ago

Loved this cocktail! Pretty simple, but the egg white really elevates it.

Anna5 years ago

These are SOOOOOO good!!! Deadly though. They go down so easy they sneak up on you. LOVE

Jenny6 years ago

Amazing. I've made this a number of times. Best was with half the simple syrup, and double the egg whites. Meyer lemons too. Cheers!

My new favorite drink6 years ago

Dont skimp on the simple syrup- changes the drink a lot

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