Amaretto Sour

The Amaretto Sour is a popular cocktail that belongs to the family of sour cocktails. Like all sour cocktails, it follows a classic 2:1:1 formula – 2 parts base spirit, (amaretto), 1 part sour (lemon juice), and 1 part sweet (simple syrup). 

The addition of bitters and egg whites (or Aquafaba as an Egg White substitute) are extremely common when making sours and both are used in an Amaretto Sour.

Imagine a sweet and sticky fruit cake topped with a generous layer of marzipan icing. That’s an Amaretto Sour. 

Its rich marzipan-like taste comes from the almond liqueur, which blends incredibly well with tart lemon juice and the sweetness of simple syrup. Then there’s its frothy head and velvety texture, courtesy of egg white or aquafaba.

“It’s really velvety with a super amazing aroma because you’re getting that fresh citrus zest. As you smell it, you’re also getting those marzipan almond flavors coming from the amaretto, with everything beautifully blending together,” says Rico.

As with so many cocktails, the history of the Amaretto Sour is unclear. It’s believed the cocktail first appeared in the U.S. in the 1970s. However, others believe that since Amaretto is an Italian liqueur, the drink actually dates back to early 1900s Italy.

One thing is certain: since gaining popularity in the 1980s, the Amaretto Sour has become a beloved cocktail and a staple at bars around the globe.

• Adjust the sourness and sweetness to your liking
  The Amaretto Sour leans towards the sweeter side of the cocktail spectrum, but it’s also a drink that’s easy to customize to your taste. 

  Personally, I like my Amaretto Sour a little more tart to balance out the sweetness of the Amaretto and Simple Syrup. I use one and a half parts Lemon Juice instead of just one part. 

  You could also reduce the amount of Simple Syrup. It all depends on how sweet or sour you like your drink. 

• Wet shake then dry shake
  When making Sours, Rico recommends doing what’s known as a ‘reverse dry shake’. This technique involves first doing a ‘wet shake’ by shaking the cocktail ingredients with Ice, then straining out the Ice and shaking again without it. 

  This is particularly effective for drinks with Egg Whites or Aquafaba, creating a wonderfully frothy, velvety texture. 

  By doing a wet shake followed by a dry shake, you also eliminate the need to fine-strain since you’ve already removed all the ice.

Amaretto Sour with Bourbon
This popular variation adds Whiskey to the traditional recipe, creating a bold and complex cocktail. You could say it’s a cross between an Amaretto Sour and a Whiskey Sour.

The smooth, Marzipan-like sweetness is perfectly complemented by the rich, smoky notes of Bourbon. The addition of Whiskey introduces a robust depth, balancing the tartness of the Lemon Juice and enhancing the overall complexity of the drink.

• Like other Sours, we recommend serving the Amaretto Sour in a rocks glass filled with ice. 
• While in this drink recipe, we garnish the drink with an orange wheel and a maraschino cherry, you could use a lemon wheel or lemon t twist instead. 
• Others like to garnish with a couple of dashes of bitters together with a lemon wheel. Lemon is a very popular garnish for Sours, including the Amaretto Sour. 
• “Some people might say you can use orange garnish. Yeah  – you can use anything you want to garnish your drink. If you want to put a cherry in there go for it. If you want to put a lemon in there, go for it because it’s really your drink and you’re the one that’s drinking it,” explains Rico. The choice is yours!