Pork Free Classic Amaretto Sour
Few cocktails nail the balance of sweet, tart, and silky the way this one does. The combination of amaretto and bourbon creates a rich, nutty backbone with just enough whiskey warmth to keep things interesting, while fresh lemon juice cuts right through with bright acidity. The real magic is in the technique — a dry shake first builds that gorgeous, cloud-like foam from the egg white, and a second shake over ice chills everything down without deflating it. Double-straining into the glass lets that frothy layer settle on top like a crown, making it look as impressive as it tastes. Every ingredient here is naturally free of pork-derived additives, so there's no need to scrutinize labels or swap anything out — just pour, shake, and enjoy. Finish it with a Luxardo cherry and a twist of lemon, and you've got a cocktail that looks like it came straight from a serious craft 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)
- 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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