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Amaretto Sour (by Jeffrey Morgenthaler)
As the name suggests, this cocktail is dominated by amaretto, with lemon juice providing the sour balancing element and a slug of bourbon giving backbone
Bobby Mathes
25th September 2025 at 13:36
The key to Jeffrey's recipe is a cask proof bourbon to give backbone to the amaretto. The higher the better IMHO so don't stop at 100-proof. 120 range is excellent.
30th April 2025 at 16:06
Switch simple syrup with some cherry syrup (if you have it) such as Luxardo Maraschino Cherries, it will be more complex. Amaretto pairs well with cherry.
11th March 2024 at 15:39
Made a while ago, brilliant. Made it last night but with rye and, yup, still absolutely brilliant.
6th March 2024 at 01:51
Is this supposed to be brown sugar or brown sugar syrup? (Because ml/oz is an unusual way to measure brown sugar...)
6th March 2024 at 08:00
Thanks, Peter. It should indeed say brown sugar syrup. Now corrected.
3rd March 2024 at 03:35
Absolute banger
19th November 2023 at 01:47
I made two for a side by side comparison, one with Bulleit Bourbon and one with Tincup Rye. The rye won out for me. Both are very nice. My wife preferred the traditional (no whiskey). I preferred this but with rye.
28th August 2023 at 17:09
I love how this recipe is still spectacular with a budget amaretto like Di Amore and a serviceable, if not stellar bourbon like Evan Williams bottled-in-bond. What balance!
8th June 2023 at 16:46
Made many a batch of this over the years. Works great with a lot of spirits besides burbon.
Some notable ones are Aberlour A'bunadh, Goslings 151 and DonQ 151 (although in that case omit the sugar), and Chateau de Lacquy 12y.
Give it a spin when feeling adventurous.
Some notable ones are Aberlour A'bunadh, Goslings 151 and DonQ 151 (although in that case omit the sugar), and Chateau de Lacquy 12y.
Give it a spin when feeling adventurous.
23rd March 2023 at 07:17
I didn't have any bourbon handy, so I used Busker Irish instead. Turned out very nicely.
11th September 2022 at 08:37
We had this for the first time last night. I can't believe I haven't made it before. We made it with Billington's muscovado sugar, which you can taste in the resultant cocktail. It was gorgeous. In a rocks glass, with one, giant ice cube. Thoroughly recommend.
21st July 2022 at 19:20
I think this cocktails needs something like Rare Breed or Knob Creek Single Barrel mainly because the amaretto is just a touch too sweet and seems to hit a lot of things over the head with an almond shaped brick.
17th July 2022 at 13:44
Wow! It's like a whisky sour with orgeat.. It's good!
10th December 2021 at 18:19
This one has been on my “ to do” list for a while. Made it tonight, with no modifications to instructions. Earlier posts big this one up .. they’re not wrong. Thoroughly enjoyed it.
20th August 2021 at 21:22
Not having any amaretto, I make this with frangelico instead. It’s delicious!
1st June 2021 at 14:03
I just made this at home with what I had on hand. Definitely agree with Paul, this is an “All-Star” cocktail.
Though, my variation on it was to sub in a barspoon of soy lecithin concentrate in lieu of the egg whites (never really got fond of separating them). Saved dilution and an off smell and got a crystalline, delicate foam. Next time I might add in a 1:1 to see if it reacts the same way.
Though, my variation on it was to sub in a barspoon of soy lecithin concentrate in lieu of the egg whites (never really got fond of separating them). Saved dilution and an off smell and got a crystalline, delicate foam. Next time I might add in a 1:1 to see if it reacts the same way.
20th April 2021 at 16:24
This cocktail has been a wonderful addition to my “All-Star” list.
As an All Star, I’ll make minor adjustments, and take notes on the outcomes, until I’ve found what’s perfect for us. For instance, demerara is good – but it adds an extra complexity that might be a distraction, so I’ll give simple syrup a try. Bourbon or rye? A gentler, more rounded whisky, or something that announces its presence with elbows up? The bottom line is that this cocktail is a keeper.
As an All Star, I’ll make minor adjustments, and take notes on the outcomes, until I’ve found what’s perfect for us. For instance, demerara is good – but it adds an extra complexity that might be a distraction, so I’ll give simple syrup a try. Bourbon or rye? A gentler, more rounded whisky, or something that announces its presence with elbows up? The bottom line is that this cocktail is a keeper.
20th April 2021 at 18:44
I’d love to see you All-star list. Are you willing to share?
18th March 2021 at 20:07
The strong flavour of amaretto needs to be diluted and this does the job perfectly. Might be worth trying with an Islay.
1st July 2021 at 19:54
I agree, I do 3 cl amaretto and 4,5 bourbon.
22nd March 2021 at 00:01
Simon - do you mean to increase the bourbon to 40ml or reduce the amaretto from 45ml to accommodate 5ml Islay?
21st November 2020 at 22:19
Love this - I reduce the lemon juice a bit. No more than 0.75 oz.
2nd December 2020 at 21:31
Agreed! I've reduced the lemon juice to 22.5ml / .75oz. I seem to keep revisiting this recipe thanks to comments recently. Please keep them coming!
1st November 2020 at 21:11
This is a great recipe. Love it
23rd September 2020 at 02:49
I like this, but prefer slightly less bourbon (actually, I use rye whiskey) - 3/4 oz. Then I follow another recipe more similar to the original recipe that adds a barspoon of demerara sugar - although I put more like a 1/4 oz. And as I have less whiskey, I put a scant 3/4 oz of lemon juice in. It really is a delicious autumnal drink!
14th November 2020 at 22:10
Thanks Richard. I've just added the spoon of demerara as a tad tart without.