Emulsifier Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — nutty amaretto and smooth bourbon meet bright lemon juice in a glass that looks as impressive as it tastes. The real magic here is the egg white, which gets dry-shaken first to build a thick, silky foam that settles on top in a gorgeous, cloud-like layer. Because every ingredient is straightforward and whole — spirits, fresh citrus, a touch of simple syrup — there are no hidden additives or synthetic stabilizers to worry about, making this a genuinely clean pour. The double-strain technique keeps the texture velvety smooth while letting that foam crown stay perfectly intact. A Luxardo cherry or a twist of lemon peel on top turns it into something that looks like it came straight from a craft cocktail bar. Whether you're mixing for a dinner party or just treating yourself on a Friday night, this is the kind of drink that earns serious compliments with surprisingly little effort.
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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)
- 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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