Amaretto Sour is a beloved classic cocktail that transforms sweet almond-flavored amaretto liqueur into a perfectly balanced drink with the addition of fresh citrus and a frothy egg white topping. This elegant cocktail combines the nutty sweetness of amaretto with tart lemon juice and a hint of bourbon for depth, creating layers of flavor that are sophisticated yet approachable. The signature foam top, created by shaking egg white, gives this drink a luxurious texture and beautiful presentation that makes it feel special. Perfect for after-dinner sipping, cocktail parties, or anytime you want something that tastes like dessert but drinks like a refined cocktail, the Amaretto Sour proves that sweet liqueurs can be the foundation of serious, well-crafted drinks when balanced properly with acid and technique.
Serving Quantity: 2 cocktails
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Ingredients:
- 3 ounces amaretto liqueur
- 1 and a half ounces bourbon whiskey
- 1 and a half ounces fresh lemon juice
- Half ounce simple syrup
- 1 egg white (or 1 ounce aquafaba for vegan)
- 2 cups ice cubes
- Angostura bitters (for garnish)
- Maraschino cherries (for garnish)
- Lemon slices or orange slices (for garnish)
- Cocktail cherries (optional, for garnish)
Nutrition Information (Per Serving):
- Calories: 265
- Protein: 3g
- Carbohydrates: 32g
- Fat: 0g
- Sugar: 28g
- Sodium: 35mg
- Fiber: 0g
- Cholesterol: 0mg
1. Chill the Glasses
Place two rocks glasses or coupe glasses in the freezer for at least 10 minutes before making the cocktails. Cold glasses are essential for sours as they keep the drink properly chilled and help maintain the foam on top longer. The temperature contrast between the cold glass and the frothy cocktail enhances the entire drinking experience. If you don’t have time to freeze glasses, fill them with ice water while you prepare the drinks, then dump out the water and dry the glasses thoroughly before pouring. Proper glass preparation makes your home cocktails taste more professional and refined.
2. Prepare the Garnishes
Get your garnishes ready before mixing so assembly is quick and smooth. If using fresh cherries, rinse and pat them dry. Maraschino cherries can be used straight from the jar but drain them well. Slice a lemon or orange into thin rounds or wedges. Having everything prepared and within reach makes the final presentation effortless and ensures you serve the cocktails while they’re perfectly cold and fresh. Good garnishes aren’t just decorative—they add aroma and can enhance the flavor of each sip.
3. Dry Shake the Ingredients
In a cocktail shaker without ice, combine the amaretto, bourbon, fresh lemon juice, simple syrup, and egg white. The egg white is what creates that beautiful, silky foam on top that makes this drink special. Seal the shaker tightly and shake vigorously for 15 to 20 seconds. This is called a dry shake and must be done without ice first to properly emulsify the egg white and create maximum foam. You should hear the liquid sloshing and feel it becoming thicker and frothier as you shake. The mixture will increase in volume and become noticeably lighter.
4. Wet Shake with Ice
Open the shaker and add ice cubes, filling it about halfway. Seal the shaker again tightly and shake vigorously for another 15 to 20 seconds. This wet shake chills the cocktail completely and dilutes it just enough to balance the sweetness while maintaining the foam created during the dry shake. Shake hard enough that the outside of the shaker becomes frosty cold and difficult to hold. The double shaking technique—dry then wet—is the secret to achieving that perfect, stable, luxurious foam that defines a great amaretto sour.
5. Strain into Glasses
Remove your chilled glasses from the freezer. Using a Hawthorne strainer or fine mesh strainer, carefully strain the cocktail into the prepared glasses, dividing it evenly between the two. Pour slowly to preserve the foam layer. The liquid should be clear and golden in color, topped with a thick, white, cloud-like foam. Leave all the ice behind in the shaker. The foam should be substantial and stable, sitting proudly on top of the drink like a pillow. If your foam isn’t as thick as desired, you may need to shake longer during the dry shake phase next time.
6. Garnish with Bitters
Once the drinks are poured with their foamy tops, place 3 to 4 drops of Angostura bitters on top of the foam in each glass. The bitters should sit on the surface of the foam. Use a toothpick or cocktail pick to drag through the bitters drops, creating decorative patterns like hearts, swirls, feathers, or simple lines. This technique adds visual artistry to the cocktails and provides a subtle aromatic element. The bitters also add complexity to the flavor with their spicy, herbal notes. Work quickly as the foam is most stable when the drinks are freshly made.
7. Add Final Garnishes and Serve
Place a maraschino cherry in each glass, either dropping it into the drink or balancing it on the rim with a cocktail pick. Add a lemon or orange slice to the rim by making a small cut and sliding it onto the glass edge. The citrus garnish adds visual appeal and allows drinkers to squeeze extra juice into their cocktail if desired. Serve immediately while the foam is fresh, thick, and stable. These cocktails are best enjoyed slowly, savoring the balance of sweet almond, tart lemon, and warming bourbon with each creamy, frothy sip.
Tips for Perfect Amaretto Sours
Use fresh lemon juice squeezed just before making the cocktails. Bottled lemon juice tastes flat, artificial, and will ruin an otherwise perfect drink. Fresh citrus is non-negotiable.
The bourbon is essential even though amaretto is the star. It adds depth, warmth, and prevents the drink from being too sweet. Don’t skip it or the cocktail becomes cloying.
Egg white is safe to consume raw in cocktails and creates that signature silky foam. If concerned about raw eggs, use pasteurized egg whites or aquafaba (chickpea liquid).
The double shake technique is crucial. Dry shake first to emulsify the egg white, wet shake second to chill. Don’t skip either step or combine them for best results.
Adjust sweetness to your preference. Start with half an ounce of simple syrup and add more if you like sweeter drinks. Amaretto is already quite sweet.
Different amaretto brands have different sweetness levels. DiSaronno is the most common and works well. Adjust other ingredients based on your brand’s profile.
The foam should last at least 5 to 7 minutes if properly shaken. If it deflates quickly, you need to shake longer during the dry shake phase.
For a classic presentation, serve in rocks glasses over a large ice cube. For a more elegant look, serve straight up in coupe or martini glasses.
Make these in small batches for parties. The recipe doesn’t scale well beyond 2 to 4 cocktails at once because proper shaking becomes difficult with larger volumes.
A non-alcoholic version can be made using almond syrup or orgeat, lemon juice, and a splash of vanilla extract. Follow the same shaking technique for foam.
Different bitters create different flavor profiles. Try orange bitters for more citrus notes or chocolate bitters for deeper richness alongside the almond flavor.
Add a splash of cherry juice or grenadine for a cherry amaretto sour variation. The color becomes pinker and the cherry flavor intensifies.
The bourbon can be increased for a boozier, less sweet version. Up to 2 ounces of bourbon works well if you prefer spirit-forward cocktails.
Serve with a straw or skip it. The foam is part of the experience and should be sipped through rather than bypassed with a straw that goes to the bottom.
These cocktails pair wonderfully with desserts, especially anything with almonds, chocolate, or cherries. They’re rich enough to replace dessert on their own.
Store simple syrup in the refrigerator for up to one month. Make a batch by dissolving equal parts sugar and hot water, then cooling completely.
For a smokier version, use a peaty scotch instead of bourbon. The smoke complements the almond flavor in an unexpected, sophisticated way.
Amaretto sours are quite sweet, so they work best as after-dinner drinks or dessert cocktails rather than pre-dinner aperitifs.
The egg white adds protein and creates a velvety mouthfeel but no eggy flavor. The lemon juice “cooks” it slightly through acid, making it safe and delicious.
Take photos before drinking because these cocktails are beautiful and photogenic. The foam art on top makes them perfect for social media sharing and impressing guests.
