Chicken Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — nutty amaretto, bold bourbon, bright lemon juice, and a silky foam crown that makes it look like something from a proper cocktail bar. The secret to that gorgeous frothy top is a dry shake with a pasteurized egg white before the ice ever touches the shaker, a technique that builds a thick, stable foam without any dairy or animal-based thickeners beyond the egg. Double-straining into a rocks glass over fresh ice keeps the texture clean and the layers distinct, so the foam sits proudly on top right until the first sip. The simple syrup rounds out the tartness just enough, while the bourbon adds a warm backbone that keeps the amaretto from going cloying. A Luxardo cherry and a lemon half-wheel finish the whole thing off with a little drama. It's the kind of drink that looks impressive but comes together in under five minutes once you know the dry-shake trick.
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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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