Amaretto Sour
Bright almond sweetness meets citrus spark in this easy cocktail that swaps bourbon for almond liqueur.
Ingredients
- 2 oz amaretto liqueur Disaronno or Lazzaroni recommended
- 1 oz fresh lemon juice about half a large lemon—avoid bottled for best brightness
- 3/4 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
Garnish
- Maraschino cherry and lemon wheel for garnish
Instructions
- Pop a coupe or rocks glass into the freezer for at least 5 minutes so your cocktail stays frosty longer.
- Add amaretto, lemon juice, simple syrup, and egg white (if using) to a Boston shaker.
- Seal the shaker and shake vigorously without ice for 10 seconds to whip air into the egg white.
- Drop in ice cubes, seal, then shake hard for another 10–12 seconds until the outside of the shaker frosts up.
- Fine-strain into your chilled glass to catch any ice chips and foam bubbles.
- Slip in a maraschino cherry and perch a lemon wheel on the rim.
Notes
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.
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