Soy Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — nutty amaretto, a kick of bourbon, bright lemon juice, and just enough simple syrup to tie it all together. The real magic is in the technique: a dry shake first to build that gorgeous, cloud-like foam from the egg white, then a hard shake over ice to chill everything down and lock in the texture. Double-straining into a rocks glass lets that silky layer settle right on top, which makes the whole drink look as good as it tastes. For anyone navigating soy sensitivities, cocktails can be a surprisingly tricky category — some flavored liqueurs and bar syrups sneak in unexpected additives, but every ingredient here is straightforward and easy to verify. The pasteurized egg white is a smart call for both safety and that signature frothy crown without any fuss. Finish it with a Luxardo cherry and a twist of lemon peel, and you've got a bar-quality drink that genuinely earns its classic status.
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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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