Mushroom Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — almond-forward amaretto softened by bourbon, brightened with fresh lemon juice, and rounded out with a touch of simple syrup. 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 double-strain technique is the move that separates a bar-quality pour from a sloppy home attempt, so don't skip it. Every ingredient here is straightforward and naturally free of fungi-derived additives, which can quietly sneak into flavored liqueurs and syrups — no label-reading anxiety required. A Luxardo cherry and a twist of lemon peel finish the glass with a little drama and a pop of citrus aroma. It's the kind of drink that looks impressive enough for a dinner party but is honestly simple enough to make on a Tuesday night.
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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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