Amaretto Sour

Time for another classic cocktail, one that perfectly balances sweet and sour flavors – the Amaretto Sour. This cocktail takes the sweetness of amaretto liqueur and combines it with fresh citrus and a hint of aromatic bitters to create a wonderfully balanced drink that’s perfect for sipping.

If we deconstruct this cocktail (following our earlier guide), we can see how each component works together:

• Base Spirit/Liqueur: Amaretto (a sweet almond-flavored liqueur)
• Sour: Fresh lemon juice (providing the crucial citric acid)
• Additional Complexity: Angostura bitters (adding depth and aroma)
• Texture: Egg white (creating a beautiful silky foam)

Making the Amaretto Sour

You will need:

• Ingredients
  • 50ml Amaretto
  • 25ml fresh Lemon juice
  • 1 dash Angostura bitters
  • 15ml fresh Egg white
• Equipment
  • Rocks glass/Old Fashioned glass
  • Ice
  • Boston shaker
  • Hawthorne strainer
  • Fine strainer

Method

When working with egg whites, we use what bartenders call a ‘dry shake’ followed by a ‘wet shake’. This two-stage shaking process helps create that lovely silky foam that sits on top of the drink.

First, add your amaretto, fresh lemon juice, egg white, and bitters to your shaker WITHOUT ice. Seal your shaker and shake hard for about 10-12 seconds – this is your ‘dry shake’ which helps the egg white create a stable foam.

Next, open your shaker and add ice. Seal again and shake hard for another 10-12 seconds. This ‘wet shake’ will chill the drink and dilute it properly.

Using both your Hawthorne strainer and fine strainer (remember: double strain when using egg whites!), strain the cocktail into an ice-filled rocks glass.

Garnish with a maraschino cherry – the deep red provides a beautiful contrast against the pale foam.

Variations to Try

If you want to add more complexity to your Amaretto Sour, try adding 15-20ml of bourbon whiskey. The whiskey adds backbone to the drink while complementing the almond notes of the amaretto.

For a vegan version, you can substitute the egg white with aquafaba (the liquid from canned chickpeas). Use the same amount and follow the same shaking process – the result is remarkably similar!

Remember, when working with egg whites in cocktails, always use fresh eggs and keep them refrigerated. The egg white adds a wonderful silky texture to the drink and helps marry all the flavors together.

Happy mixing!