Pistachio 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 amaretto and bourbon gives it a layered depth — nutty sweetness up front, a warm whiskey backbone, and a bright pop of fresh lemon juice to tie it all together. A touch of simple syrup keeps things smooth without tipping into cloying territory. The real magic is the pasteurized egg white, which gets dry-shaken first to build that signature silky foam that sits on top like a cloud. Double-straining into a rocks glass over fresh ice makes the presentation as clean and impressive as anything you'd order at a proper cocktail bar. For anyone navigating tree nut concerns, it's worth knowing that quality amaretto is typically made from apricot kernels or almonds rather than pistachios, so this recipe sidesteps that particular worry entirely. Finish it with a Luxardo cherry and a twist of lemon, and you've got a cocktail that looks and tastes like you really know what you're doing.
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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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