Ginger Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — almond-forward amaretto, a splash of bourbon for depth, bright fresh lemon juice, and a silky foam crown that makes it look like something a professional bartender just slid across the bar. The dry-shake technique is the real secret here: whipping the egg white without ice first builds that gorgeous, thick froth before the cold shake locks everything into place. Double-straining through a fine-mesh strainer gives you that clean, layered pour with foam sitting perfectly on top. For anyone navigating a sensitivity to ginger, this is a cocktail you can enjoy without scanning a single label — every ingredient is straightforward, and there's nothing hidden in the mix. Amaretto and bourbon are naturally free of the root spice that sneaks into so many craft cocktails and pre-made sour mixes, so this recipe is a genuinely safe and satisfying choice. A Luxardo cherry and a twist of lemon peel finish it off with a little flair, though the drink is honestly stunning even without the garnish.
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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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