The amaretto sour has undergone a significant transformation since its 1970s origins. What once was a simple blend of amaretto, sugar, and lemon juice is now a refined, balanced drink thanks to modern mixology. This recipe delivers a frothy, nutty, and bright cocktail perfect for celebrations or quiet nights in.
The Evolution of a Classic
The original amaretto sour was straightforward: amaretto liqueur combined with lemon juice and a touch of sweetener. However, the introduction of pre-made sour mixes and lemon-lime sodas often resulted in overly sweet, unbalanced versions. The cocktail’s reputation suffered as a result.
In 2012, bartender Jeffrey Morgenthaler revolutionized the recipe by replacing sour mix with fresh lemon juice, adding cask-aged bourbon for depth, rich simple syrup for balance, and egg white for a luxurious foam. This modern approach emphasizes flavor complexity and texture.
How to Make a Perfect Amaretto Sour
This method follows the same principles as making a high-quality whiskey sour, ensuring a balanced and elegant result.
- Dry Shake: Combine the ingredients without ice in a cocktail shaker. This vigorously incorporates the egg white, creating the signature foamy texture.
- Add Ice & Shake Again: Fill the shaker with ice and shake vigorously until thoroughly chilled. The ice further stabilizes the foam and cools the drink.
- Strain & Serve: Strain the cocktail into a rocks glass filled with fresh ice. Garnish with a cocktail cherry and a lemon twist for visual appeal and aromatic enhancement.
The resulting drink is a beautiful balance of almond-forward sweetness from the amaretto, bright acidity from the lemon, and subtle depth from the bourbon. The foamy top adds an elegant touch and enhances the overall drinking experience.
This amaretto sour isn’t just a drink; it’s a testament to how classic cocktails evolve with time, adapting to better ingredients and techniques. Enjoy it as a festive indulgence or a sophisticated nightcap.
