Amaretto and bourbon shaken with fresh lemon and egg white into a silky, frothy, bittersweet masterpiece. The Amaretto Sour is the cocktail that was wrongly dismissed for decades — until bartenders proved it could be one of the best drinks in the world.
Ingredients
Glass
Lowball
The Story
The Amaretto Sour has existed in some form since the 1970s, when amaretto liqueur became widely popular in American bars. But for years it was made badly — just amaretto and sour mix — and earned a reputation as a cheap, overly sweet beginner's drink. It was essentially dismissed by the cocktail world.
Everything changed when bartender Jeffrey Morgenthaler published his recipe in 2012, adding bourbon for backbone, fresh lemon juice for real acidity, and egg white for a luxurious foam. The result was a revelation — a cocktail that was sophisticated, balanced, and genuinely delicious. Morgenthaler's version rescued the Amaretto Sour from obscurity and turned it into a modern classic.
How We Make It
Dry Shake
Pour 45ml amaretto, 22ml bourbon, 30ml fresh lemon juice, 10ml simple syrup, and one egg white into a shaker. Shake without ice for 15 seconds.
Wet Shake
Add ice to the shaker and shake vigorously for another 15 seconds until well chilled.
Strain
Strain into a lowball glass over fresh ice. The foam should sit beautifully on top.
Garnish
Add 3–4 drops of Angostura bitters on top of the foam and drag a toothpick through them for a decorative pattern. Add a lemon twist on the side.
Variations
Eggless Amaretto Sour
For those who prefer it without egg — the result is still excellent, just without the silky foam crown.
Cherry Amaretto Sour
Muddling cherries in the shaker adds a deep red color and a fruit flavor that complements the almond beautifully.
Pecan Amaretto Sour
Pecan-infused bourbon adds a nutty layer that deepens the almond flavor of the amaretto.
Bartender Tips
Bourbon Is Essential
The bourbon adds backbone to the drink and prevents it from being too sweet. Without it, the Amaretto Sour is one-dimensional.
Dry Shake for Perfect Foam
Shaking without ice first creates a rich, stable foam from the egg white. Do not skip this step.
Bitters on the Foam
Drop the Angostura bitters directly onto the foam and draw a pattern with a toothpick. It looks beautiful and adds an aromatic hit with every sip.