Oats Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — nutty amaretto, a kick of bourbon, bright fresh lemon juice, and a silky foam crown that makes it look like something from a serious craft bar. The dry-shake technique is the real secret here: whipping the egg white without ice first builds that thick, velvety froth that settles into a gorgeous layer on top of the finished drink. Then a hard shake with plenty of large ice chills everything down fast and locks in that perfectly diluted, refreshing finish. Grain sensitivities can make ordering cocktails tricky since many mixers, flavored spirits, and even some garnish syrups can hide unexpected ingredients — but every component in this recipe is straightforward and easy to verify. Amaretto is almond-based, bourbon is corn-forward, and the rest is just citrus, sugar, and egg white, so there's nothing here that should raise any flags. A Luxardo cherry and a twist of lemon peel on top turn it into a genuinely stunning pour that's hard to believe you made at home. Shake one up for guests and watch them assume you've been moonlighting as a bartender.
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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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