Turkey Free Classic Amaretto Sour
This cocktail is a silky, citrus-forward stunner that balances the sweet nuttiness of amaretto with the warmth of bourbon and a bright hit of fresh lemon juice. The real magic here is the egg white, which gets dry-shaken first to build a gorgeous, cloud-like foam that sits on top of the drink like a crown. That two-stage shaking technique — dry first, then with ice — is the key to getting that distinct layered look and velvety mouthfeel. Double-straining through a fine-mesh strainer keeps everything smooth and polished, so the foam settles cleanly rather than mixing back into the drink. A Luxardo cherry and a twist of lemon peel finish it off with a little drama, making this feel genuinely bar-quality without leaving your kitchen. Since the whole recipe is built around spirits, citrus, and a pasteurized egg white, there's nothing here to stress over from a dietary standpoint — just a beautifully crafted classic that anyone can enjoy.
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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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