Amaretto Sour


  • 1.5 oz amaretto

  • 0.75 oz cask-proof bourbon

  • 1 oz lemon juice

  • 1 tsp 2:1 simple syrup

  • 0.5 oz egg white


Dry shake to combine and emulsify the egg, then with ice to cool/froth.

Strain into a rocks glass over fresh ice.

Optionally garnish with some lemon peel and brandied cherries.


This is Jeffrey Morganthaler's recipe, which is very good. He prefers Lazzaroni amaretto, but DiSaronno works as well. He also uses Booker's for the bourbon.

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