Macadamia Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — almond-forward amaretto meets the warm depth of bourbon, brightened by a full ounce of fresh lemon juice and just enough simple syrup to round everything out. The real magic is the pasteurized egg white, which gets dry-shaken first to build a silky, cloud-like foam that floats on top in a gorgeous, distinct layer. That two-stage shaking technique — dry first, then hard with ice — is the difference between a good sour and a truly great one. Double-straining into a rocks glass keeps the texture impossibly smooth while the foam stays intact, making it look as impressive as it tastes. A Luxardo cherry and a twist of lemon peel finish things off with a little drama. For anyone navigating tree nut concerns, it's worth knowing that amaretto is almond-flavored liqueur, and this recipe contains no macadamia nuts or macadamia-derived ingredients anywhere in the build. Mix one up for a dinner party or a slow Friday night — it disappears fast either way.
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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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