Peanut Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like an Amaretto Sour done right, and this version earns every sip. The combination of almond-forward amaretto and smooth bourbon creates a backbone that's rich without being cloying, while fresh lemon juice and a touch of simple syrup keep things bright and lively. The real magic here is the pasteurized egg white — dry-shaken first to build a silky, cloud-like foam, then shaken hard over ice to chill everything down perfectly. That two-step shake technique is what separates a truly great Amaretto Sour from a flat, forgettable one. Double-straining into a rocks glass lets that gorgeous foam settle on top in a clean, distinct layer that looks as impressive as it tastes. Amaretto is naturally made from almonds or apricot pits rather than peanuts, so this cocktail is a genuinely safe and satisfying choice for anyone navigating peanut concerns at the bar. Finish it with a Luxardo cherry and a twist of lemon, and you've got a cocktail that's equal parts elegant and effortless.
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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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