Amaretto Sour

A classic co-ed cocktail, updated for a more modern palate.


  • Served in old fashioned
  • 18% ABV
  • Garnish with Lemon peel


Jeffrey Morgenthaler

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Amaretto 4.5cl 1.5oz
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
Use ounces
Use centiliters


  1. Beat the egg white.
  2. Dry shake ingredients to combine.
  3. Shake well with ice.
  4. Strain over fresh ice in an old fashioned glass.
  5. Garnish with lemon peel and/or cherries, if desired.


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.)

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