Legume Free Classic Amaretto Sour
Few cocktails nail the balance of sweet, tart, and boozy quite like this one. Amaretto brings its signature almond-kissed warmth, bourbon adds a backbone of oak and vanilla, and fresh lemon juice keeps everything bright and lively — it's the kind of drink that feels both classic and a little indulgent. The real magic here is the pasteurized egg white, which gets dry-shaken first to build an impossibly silky, cloud-like foam that settles on top in a gorgeous layer. That two-stage shaking technique — dry first, then with ice — is the bartender's secret to getting that distinct frothy crown without any dilution killing the flavor. Double-straining into a rocks glass over fresh ice keeps the texture clean and the presentation sharp. Every ingredient in this recipe is naturally free of legumes, so there's no need to scrutinize labels or swap anything out — just shake, pour, and enjoy. Finish it with a Luxardo cherry and a twist of lemon peel, and you've got a cocktail that looks like it came straight from a proper craft bar.
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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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