Mustard Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — almond-forward amaretto meets the warmth of bourbon, brightened by 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 of every pour. That two-stage shaking technique — first without ice, then with — is the difference between a flat drink and something that looks genuinely impressive in the glass. Condiment-heavy cocktail mixes and pre-made sour blends can sneak in unexpected ingredients, so building this from scratch with whole components keeps things clean and straightforward. Double-straining through a fine-mesh strainer gives you that smooth, frothy finish without any stray ice chips interrupting the texture. A Luxardo cherry or a twist of lemon peel on top turns it into a proper presentation without any extra effort. Whether you're mixing for a crowd or just treating yourself on a weeknight, this is the kind of drink that feels like it came from a serious 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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