Amaretto Sour Recipe
Bright almond sweetness meets citrus spark in this easy Amaretto Sour Recipe you’ll shake up in minutes.
I’ve always believed a great cocktail tells a story—from the first swirl to that final sip—and this Amaretto Sour is no exception. A twist on the classic whiskey sour, it swaps bourbon for Disaronno or another almond liqueur, bringing a nutty richness that’s perfect for fall gatherings or laid-back at-home happy hours. According to a 2024 Nielsen survey, sour-style cocktails rank third in popularity among U.S. drinkers, and I’m betting this version will climb even higher on your favorites list. I first fell in love with it on a crisp October evening at my daughter’s college campus distillery tour, and since then it’s been my go-to when friends drop by. Plus, with just four main ingredients and a quick shake, you can skip the fuss—no oven needed, no steep learning curve.
Why You’ll Love This Recipe (H2):
- Sweet-and-tart harmony—almond meets lemon for a flavor duet
- Ready in under five minutes—perfect when you’re short on time
- Low-down on sugar—adjusts easily to diet-friendly versions
- Uses pantry staples—amaretto, fresh lemons, egg white (optional), simple syrup
- Flair for entertaining—flips out of a Boston shaker with style
- Consistent success—even novice home bartenders nail the balance
- Versatile garnish—add cherries, citrus wheels, or rosemary sprigs
Ingredients (H2):
- 2 oz amaretto liqueur (Disaronno or Lazzaroni recommended)
- 1 oz fresh lemon juice (about half a large lemon—avoid bottled for best brightness)
- ¾ oz simple syrup (1:1 sugar to water ratio; swap agave syrup for a floral note)
- 1 egg white (optional, for silky foam and softer acidity)
- Ice cubes (large cubes chill without diluting too fast)
- Maraschino cherry and lemon wheel (for garnish)
Directions (H2):
- Chill your glass: Pop a coupe or rocks glass into the freezer for at least 5 minutes so your cocktail stays frosty longer.
- Combine ingredients: Add amaretto, lemon juice, simple syrup, and egg white (if using) to a Boston shaker. I like a two-piece shaker here—it’s faster and feels pro.
- Dry shake first: Seal the shaker and shake vigorously without ice for 10 seconds. This whips air into the egg white for that lovely foam.
- Add ice and shake again: Drop in ice cubes, seal, then shake hard for another 10–12 seconds until the outside of the shaker frosts up.
- Strain and serve: Fine-strain into your chilled glass; this catches any ice chips and little foam bubbles for a silky texture.
- Garnish and enjoy: Slip in a maraschino cherry and perch a lemon wheel on the rim. Sip slowly and savor each layer—from citrus spark to almond warmth.
Servings & Timing (H2):
Makes 1 cocktail
Prep Time: 3 minutes
Shake/Chill Time: 5–7 minutes (including glass chilling)
Total Time: 10 minutes—just enough time to cue a jazzy playlist
Variations (H2):
- Maple-Amaretto Sour: Swap simple syrup for pure maple syrup for a cozy, autumnal spin.
- Whiskey-Amaretto Blend: Use half bourbon, half amaretto for a richer depth that nods to a classic sour.
- Vegan Sour: Skip egg white; add ¼ oz aquafaba (chickpea brine) for foam without dairy.
- Citrusy Twist: Swap lemon for lime juice to brighten the profile with a tangy lift.
- Herbal Edge: Muddle a sprig of fresh thyme in the shaker for an aromatic flourish.
- Sparkling Amaretto Sour: Top your drink with a splash of Prosecco for effervescence.
Storage & Reheating (H2):
Cocktails shine fresh—once mixed, serve right away for peak flavor and foam. If you must prep ahead, blend amaretto, lemon juice, and syrup in a sealed bottle and refrigerate up to 24 hours; add egg white and shake before serving. Avoid freezing, as iced crystals dull the texture. Leftover cocktail? Store in the fridge and give it a quick stir, though the foam will settle. Make-ahead tip: Pre-measure and label your jiggered ingredients so you can mix multiple servings in minutes when guests arrive.
Notes (H2):
• Egg white safety: If you’re wary, use pasteurized eggs or swap for aquafaba—both whip into foam beautifully.
• Lemon juice quality: Always fresh-squeezed; that little burst of essential oils from the rind makes a world of difference.
• Shaker choice: A Boston shaker yields a colder, aerated mix; a cobbler shaker is fine if you’ve got one.
• Serving glass: A coupe showcases the foam—rocks glasses hold more ice and mellow the drink faster.
FAQs (H2):
Q: Can I skip the egg white?
A: Absolutely—you’ll lose some foam but keep full flavor; try aquafaba if you want plant-based foam.
Q: What’s the best amaretto brand?
A: Disaronno is a staple; Lazzaroni has a real almond edge, and Luxardo Amaretto blends well in cocktails.
Q: How sweet is an Amaretto Sour?
A: It leans sweet, thanks to the liqueur; adjusting simple syrup by ¼-ounce up or down tunes it just right.
Q: Can I batch this for a party?
A: Yes—multiply ingredients, skip ice in the mix, then shake individual servings with fresh ice.
Q: Why shake without ice first?
A: The “dry shake” builds a foam layer that’s more stable and velvet-smooth atop the drink.
Q: What’s a good food pairing?
A: Sharp cheeses like aged Gouda or salty snacks such as spiced nuts cut through the sweetness.
Q: Is there a low-alcohol version?
A: Use 1 oz amaretto and 1 oz soda water plus ½ oz lemon juice for a lighter sip.
Q: Can I substitute lime juice?
A: You sure can—the lime variant brightens the sip with a tropical twist, though it’s less classic.
Conclusion (H2):
This Amaretto Sour Recipe nails the sweet-tart balance with minimal fuss and maximal comfort. Give it a whirl tonight, then drop a comment below to share your twist or your favorite garnish—let’s swap stories! And if you loved this, you might enjoy my Whiskey Smash or Spiced Pear Martini recipes next. Cheers, friends!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
