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Amaretto Sour
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...
Cassandra Adams
18th July at 19:32
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.
6th May 2024 at 04:00
take 2 : 50ML Disaro. to 20 ml Lemon, not as sweet, still wonderful.
6th May 2024 at 03:47
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
6th May 2024 at 03:53
WARNING: BASICALLY A DESSERT drink ;)
26th November 2022 at 20:49
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!!
19th July 2022 at 06:16
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.
22nd February 2022 at 20:14
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.
25th June 2021 at 17:53
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 ?
25th June 2021 at 18:26
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.
24th April 2021 at 16:17
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.
25th April 2021 at 09:54
Richard Goodwin recipe is actually from Jeffrey Morgenthaler’s recipe (please follow link above).
18th January 2021 at 05:31
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.
15th December 2020 at 16:12
To Christopher Bellingham; quite simply, yes Disaronno is an amaretto. Amaretto does not pertain to almond or apricot kernel, it just means a little bitter.
25th August 2020 at 19:24
What the difference between Giffard amaretto and disaronno amaretto ? apart from the price ?
26th October 2020 at 13:18
As per Cointreau and triple-sec, Disaronno dropping amaretto from their label was purely their own marketing decision. It helps them stand out as being a unique liqueur rather than just another amaretto.
26th October 2020 at 12:58
Hi Simon,
Love your work!
I had read that there was a labelling issue with Disaronno that was brought up in the late Nineties/early Noughties, something to do with them not using almond extract in their production process. So they had to rebrand, hence the 'amaretto-flavoured' description rather than just calling it an amaretto. I know you do a lot of work with Disaronno so could you clarify this please.
Thanks =)
Love your work!
I had read that there was a labelling issue with Disaronno that was brought up in the late Nineties/early Noughties, something to do with them not using almond extract in their production process. So they had to rebrand, hence the 'amaretto-flavoured' description rather than just calling it an amaretto. I know you do a lot of work with Disaronno so could you clarify this please.
Thanks =)
19th May 2020 at 18:55
Very good coctail, but a little bit ginger make it perfect