Pecan Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — silky foam on top, a bright citrus punch underneath, and that warm almond-kissed depth from the amaretto and bourbon working together. The dry-shake technique is the real secret here: beating the egg white without ice first builds a thick, cloud-like froth that settles into a gorgeous layer once you pour. Fresh lemon juice and a touch of simple syrup keep everything lively and perfectly calibrated, no bottled sour mix required. Tree nut concerns can make amaretto feel like a gray area, but this recipe leans on the liqueur's characteristic flavor without introducing any whole or crushed pecans at any stage. Double-straining into a rocks glass over fresh ice gives you that clean, polished finish you'd expect from a proper cocktail bar. A Luxardo cherry and a twist of lemon peel make it look as good as it tastes — though honestly, the foam alone is enough to impress anyone watching you make it.
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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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