Shellfish Free Classic Amaretto Sour
Few cocktails hit the sweet spot between tart, boozy, and silky the way this one does. The combination of amaretto and bourbon creates a layered depth — nutty and sweet from the liqueur, with just enough whiskey backbone to keep things interesting. Fresh lemon juice and a touch of simple syrup balance it all out, while the pasteurized egg white is the real secret weapon, giving the drink that gorgeous, cloud-like foam on top that makes it look like it came straight from a craft cocktail bar. The dry-shake technique — shaking without ice first — is what builds that thick, stable froth before the ice ever touches the shaker. Double-straining into the glass lets the foam settle into a clean, distinct layer that's almost too pretty to sip. Whether you're mixing for a dinner party or just treating yourself on a weeknight, this is the kind of drink that feels genuinely special without requiring any obscure or hard-to-find ingredients.
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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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