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Amaretto Sour

Difford’s Guide
Discerning Drinkers (486)
Amaretto Sour image
Measurements in:
Serves:
1
Ingredients
2 fl oz Adriatico Amaretto Liqueur
1 fl oz Lemon juice (freshly squeezed)
1 dash Angostura Aromatic Bitters
1⁄2 fl oz Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

Read about cocktail measures and measuring

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How to make

Glass

Photographed in an UB Grantown Tumbler 12oz

Prepare

  1. Select and pre-chill an OLD-FASHIONED GLASS.
  2. Prepare garnish of aromatic bitters (atomised) and skewered lemon slice wheel and Luxardo Maraschino Cherry (sail).

Method

  1. SHAKE all ingredients with ice.
  2. STRAIN back into shaker.
  3. DRY SHAKE (without ice).
  4. FINE STRAIN into ice-filled glass.

Garnish

  1. Spray aromatic bitters over foaming cocktail using an atomiser and garnish with lemon and maraschino cherry sail.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Amaretto Sour contains 233 calories

Alcohol content:

  • 1 standard drinks
  • 11.83% alc./vol. (23.65° proof)
  • 13.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) — Eggs

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

History

Notably absent from 1970s encyclopaedia-style books listing pretty much all known cocktails of the day, including the comprehensive Stanley M. Jones' 1977 Jones' Complete Barguide, the Amaretto Sour is a cocktail of the 1980s, when it starts to appear in books such as Mark Torre's 1987 The Bartender's Cherry. (It may well also be in the 1984 first edition, but sadly, I don't own a copy.)

Amaretto Sour
1 shot Amaretto Di Saronno® /Amaretto
½ splash Orange Juice
Fill with Sour Mix
Shake
Orange Flag Garnish
Sour/Highball Glass
V/O: without Orange Juice

Mark Torre, 1987


The Amaretto Sour is thought to have been created in 1974 at the behest of the US importer of the brand, then named "Amaretto di Saronno." Originally two parts amaretto liqueur to one part lemon juice, but (as the recipe in The Bartender's Cherry illustrates) by the time it became popular in the 1980s, the trend to use commercial sour-mix in place of fresh lemon juice had also taken its toll on the Amaretto Sour.

Hence, during the 1990-2000s cocktail renaissance, the Amaretto Sour was considered a "Disco Drink", thankfully rescued by Jeffrey Morgenthaler in 2012 with the addition of bourbon: Morgenthaler's Amaretto Sour.

Review

Sweet 'n' sour - frothy with an almond buzz. An extra couple of dashes of bitters help balance the drink and add an extra burst of flavour. When made with freshly squeezed lemon juice this can be a great cocktail.

Variations/similar cocktails

Morgenthaler's Amaretto Sour with bourbon.

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$0.04 per cocktail*

Makes a minimum of 384 cocktails.
Shipping and applicable tax calculated at checkout.


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Gallery

Comments & Discussion

Grey Goose
Terrific. I did a dry shake first, then with ice. Got a great amount of froth from the egg whites with perfectly blended colours ranging from deep orange at the bottom of the glass going up to yellows and whites at the rim. I wouldn't change anything!
score: 1
Chris Dimal
It really can be a great cocktail when made right, like this one. No need for any additional sugar. The egg white makes it even more luxurious and delectable. Definitely an anytime drink.
score: 1
Ruth Harvey
A classic and delicious. Improved with a drop of saline IMHO.
score: 1
Cassandra Adams Premium Member
We used Hay Wines Awesome Amaretto, and it was delicious (made with fresh almonds). Not too sweet and perfectly balanced. Also used Vegg White after seeing Simon's enthusiasm for it, and we're converted. Personally I think it improves the aroma no end.
score: 1
Jose Cruz
take 2 : 50ML Disaro. to 20 ml Lemon, not as sweet, still wonderful.
score: 2
H Grave
Good specs.
score: 1
Jose Cruz
I love sours ... not as they come but as i tune them for more balance .. for this one 50ML Disarorono / 20 ML lemon / 10 ML orgeat syrup.... yummy almond goodness
score: 1
Jose Cruz
WARNING: BASICALLY A DESSERT drink ;)
score: 4
Dan Da Costa
Had a version of this made for us by Miguel at Madrid's 1862 Dry Bar. He'd added Drambuie and Passion Fruit for an amazing sipper!!
score: 3
Jesse M
Made it vegan and somewhat merged this and the Morgenthaler recipe - 45ml amaretto, 5ml bourbon, 25ml lemon, 2.5ml rich brown syrup, 10ml aquafaba. Very nice and foamy, though the lemon was a bit forward and hours later I'm still feeling the acid in my trachea (is this just me? the recipe here calls for a full 30ml...). Hope to try again son with 40ml amaretto/10ml bourbon/15ml lemon/5ml syrup.
score: 0
Nick Bull Premium Member
Made this for my wife this evening. She loved it, and I was a bit jealous of her when I tried a sip. The sweetness of the Disaronno against the sharp lemon makes for a great drink. Don't be tempted to leave out the egg white, it really makes for a great texture and mouthfeel.
score: 2
Dommie coolvax
What a fantastic site this is, just tried this as the first sour I’ve ever made it was delicious ? as a newbie to the cocktail world I couldn’t bring myself to add the egg am I missing out ?
score: 4
Simon Difford Verified User Premium Member
Thanks for your kind words. Yes! Egg white smooths and adds mouthfeel. Look for a pasteurised egg white such as the one we sell, or Two Chicks in supermarket fridges, usually near cream.
score: 1

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Difford’s Shop logo
$0.04 per cocktail*

Makes a minimum of 384 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

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