Coconut Free Classic Amaretto Sour
Few cocktails nail the balance of sweet, tart, and boozy quite like this one. Amaretto brings its signature almond warmth, bourbon adds a little backbone, and fresh lemon juice keeps everything bright and honest — no artificial shortcuts in sight. The real magic here is the egg white, which gets dry-shaken first to build a silky, cloud-like foam that settles beautifully on top of the finished drink. That two-stage shaking method — first without ice, then with — is the trick bartenders use to get that gorgeous layered pour you see at proper cocktail bars. Double-straining through a fine-mesh strainer keeps the texture impossibly smooth, so every sip feels polished and intentional. For anyone navigating coconut sensitivities, this recipe is naturally free of coconut-derived ingredients, relying instead on pantry-friendly spirits, citrus, and simple syrup — no sneaky substitutes needed. Finish it with a Luxardo cherry and a twist of lemon peel, and you've got a genuinely impressive drink that looks like it took far more effort than it did.
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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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