Amaretto Sour Recipe

Amaretto Sour recipe — The wedding reception drink that somehow makes everyone's uncle feel sophisticated. Made with amaretto. Originally from United States.

I'm the friend who peaked in the '80s but aged gracefully into distinguished elegance. I might remind you of your mom's book club, but trust me—I've got layers of complexity beneath this sweet exterior. I'm proof that you can be both approachable and classy without trying too hard.

The modern Amaretto Sour was revolutionized in the 1970s when bartenders started adding egg white for froth, transforming it from a simple mix into the Instagram-worthy foam-topped beauty we know today.

Born in American bars during the 1970s cocktail renaissance, the Amaretto Sour emerged as bartenders experimented with the Italian almond liqueur that had recently gained popularity. It became the sophisticated cousin of the whiskey sour, offering a sweeter, more approachable entry point into the sour family.

Ingredients

• 2 oz amaretto (DiSaronno is classic)
• 1 oz fresh lemon juice
• 0.5 oz simple syrup (adjust to taste)
• 1 whole egg white (optional for froth)

Instructions

1. Add all ingredients to shaker without ice and dry shake vigorously for 10 seconds.
2. Add ice and shake again vigorously for 15 seconds.
3. Strain into rocks glass filled with fresh ice.
4. Garnish with maraschino cherry and orange slice.

Category: cocktail | Difficulty: easy | Base spirit: amaretto | ABV: 12.0-16.0%

Origin: United States