Garnish:
Float red peppercorns or a thin slice of red chili pepper on the drink's foaming surface.
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 2/3 fl oz | Disaronno amaretto |
| 5/6 fl oz | Chili liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
This chili-spiced Amaretto Sour originally packed 35ml of chili liqueur. If you're more vindaloo than chicken korma, then go with the original spec., or, if you'er more korma then perhaps go with less than the 25ml I've used.
History:
Adapted from a recipe created in October 2020 by Boudewijn Vork at Hotel Boat&Co in Amsterdam, Netherlands. Boudewijn told us, "So I've always really liked the classic Amaretto Sour and I tried to make a twist on it, and after some playing around I found the right taste and specs."
Nutrition:
One serving of Sombretto contains 271 calories.
Alcohol content:
- 1.4 standard drinks
- 16.13% alc./vol. (32.26° proof)
- 19.4 grams of pure alcohol
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