Cinnamon Free Classic Amaretto Sour
Few cocktails strike the balance between tart, sweet, and boozy quite like this one. The combination of amaretto and bourbon creates a rich, nutty backbone that plays beautifully against the brightness of fresh lemon juice, while a touch of simple syrup keeps everything in perfect harmony. The real magic here is the pasteurized egg white — dry-shaking it first builds a silky, cloud-like foam that floats on top of the finished drink like a little crown. That double-strain step is worth the extra effort, giving you a clean, polished pour with a gorgeous layered look in the glass. For anyone navigating spice sensitivities, this is a genuinely satisfying cocktail to reach for, since every ingredient is straightforward and there's nothing hidden to second-guess. A Luxardo cherry and a twist of lemon on top make it feel like something you'd order at a serious cocktail bar — except you made it yourself.
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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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