Red Meat Allergy Friendly Classic Amaretto Sour
Few cocktails strike the perfect balance between sweet, tart, and boozy quite like this one. Amaretto brings its signature almond warmth, bourbon adds a smooth, oaky backbone, and fresh lemon juice keeps everything bright and lively — it's the kind of drink that feels both classic and a little special. The real magic here is the dry-shake technique: beating that pasteurized egg white without ice first creates a gorgeous, silky foam that floats on top like a cloud. Then a hard shake over ice chills everything down fast, and a slow double-strain through a fine-mesh strainer lets that frothy layer settle into a clean, distinct cap. For anyone navigating a red meat allergy, this cocktail is naturally a worry-free pour — every ingredient is plant-based, grain-based, or citrus-forward, with zero hidden animal proteins to stress over. Dress it up with a Luxardo cherry and a twist of lemon peel, and you've got a bar-quality drink that looks as good as it tastes. Whether you're hosting or just treating yourself on a Tuesday, this is the kind of recipe worth keeping in your back pocket.
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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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