|Lemon juice||3.0cl 1.0oz|
|Bourbon||Cask-proof, if you have it x 2.25cl 0.75oz|
|Egg||Egg white x 1.5cl 0.5oz|
|Simple syrup||One teaspoon|
This fantastic liquid candy of a sour comes to us from the inimitable Jeffrey Morganthaler, who boasts that his recipe is the definitive version of the drink. His argument:
There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.
Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. ... And that, my friends, is bourbon.
It's a seriously delicious beverage: more cloying than a traditional whiskey sour, but the almond flavor works really well and is balanced out by the strength of the bourbon (cask-proof bourbon is helpful here to add a little more bite.)