Black Pepper Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — silky, citrusy, and just boozy enough to feel like a proper drink. The combination of amaretto and bourbon creates a layered depth that's nutty and warm, while fresh lemon juice keeps everything bright and alive. A touch of simple syrup rounds out the edges without tipping the whole thing into dessert territory. The real magic here is the pasteurized egg white, which gets dry-shaken first to build that gorgeous, cloud-like foam that sits on top of the finished pour. Double-straining through a fine-mesh strainer is the move that separates a good sour from a great one — it keeps the texture impossibly smooth and lets that foam layer settle cleanly. For anyone avoiding pepper in their drinks, this recipe is naturally a clean fit since none of the ingredients carry that sneaky heat that can sometimes hide in spice-forward cocktail syrups or bitters. Dress it up with a Luxardo cherry and a lemon wheel and it looks like something you'd pay sixteen dollars for at a bar.
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Learn more →Ingredients
1 serving
- 1 ½ oz amaretto
- ¾ oz bourbon
- 1 oz fresh lemon juice
- ¼ oz simple syrup
- 1 pasteurized egg white
- large ice cubes, for shaking and serving
- 1 luxardo maraschino cherry, for garnish (optional)
Can be omittedmaraschino cherry
- 1 lemon half-wheel or expressed lemon peel, for garnish (optional)
Instructions
- 1
Combine the amaretto, bourbon, lemon juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and dry-shake vigorously for 15 seconds, until the mixture sounds thick and frothy.
- 2
Add a generous handful of large ice cubes to the shaker. Seal and shake hard for another 15 seconds, until the outside of the shaker is very cold and frosted.
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