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take 2 : 50ML Disaro. to 20 ml Lemon, not as sweet, still wonderful.

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

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!!

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.

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.

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 ?

The Richard Goodwin book makes this with 50% bourbon and 50% amaretto, Lemon juice, angostura, egg white and an optional 5ml of simple syrup. It’s delicious. Drop the angostura on the foam as a part of the garnish.

It is good taste cocktail.The disarono is too sweet to me, but i like the almond flavor. The almond sour deal the problem of high sweetness.