Amaretto Sour

Most amaretto sours are too sweet. This one from Jeffrey Morgenthaler, who worked for over a decade at the former Pépé Le Moko in Portland, Oregon, is perfectly balanced. The Amaretto Sour was a popular cocktail in the 1980s when both amaretto liqueur and sour cocktails (like the Whiskey Sour or New York Sour) were all the rage. This drink is nutty, tart, and sweet with a delicious frothy texture thanks to an egg white. Channel the 80s, but make it better and make this drink from scratch in lieu of overly-saccharine sour mix. —Lucy Simon

Frequently asked questions

What is a sour cocktail? 

Some of the most iconic cocktails are sours: whiskey sours, pisco sours, even daiquiris and gimlets are technically sours. To be a sour, a cocktail must call for a spirit or liqueur, lime or lemon juice, and a sweetener. When it comes to sweetness, you can lean on plain simple syrup or opt for orgeat to double down on nutty notes. While the proportions differ depending on what kind of sour you are mixing up, a good rule of thumb is to add mostly booze, a little less citrus, then even a bit less sugar. These cocktails often feature an egg white which adds a delightfully frothy texture. 

What is Amaretto? 

Amaretto is an Italian liqueur that tastes of nutty almonds with rich caramel sweetness. One of the most popular brands of amaretto is called Disaronno and it gets its name from the location where Amaretto originated, Saronno, Italy (think Di Saronno, of Saronno). Its depth of flavor makes it a great digestif or alternative to dessert wine, but it’s also excellent in a range of cocktails. Mix it with bright lemon juice in the Amaretto Sour, or simply mix it with some club soda for a simple highball (and garnishing it with a slice of orange won’t hurt either). 

Notes From the Food & Wine Test Kitchen 

An egg white is added to this cocktail to achieve a silky mouthfeel and frothy top on the cocktail. When mixing in egg whites it’s important to do what bartenders call a dry shake: add all the liquid ingredients — in this case, lemon, bourbon, amaretto, and sugar — and shake the cocktail tin vigorously to aerate the egg white. After the dry shake, add the ice and shake again to finish off the drink. —LS