Walnut Free Classic Amaretto Sour
Few cocktails hit the sweet-tart balance quite like this one — silky foam on top, a bright citrus punch underneath, and that unmistakable almond warmth from the amaretto. The bourbon adds a subtle backbone that keeps things from tipping too sweet, making every sip feel genuinely sophisticated. A dry shake with pasteurized egg white is the secret weapon here, building that gorgeous, cloud-like froth before a single cube of ice ever touches the shaker. Then a hard shake over ice chills everything down fast, and a slow double-strain through a fine-mesh strainer lets that foam settle into a clean, distinct layer — it looks like something a bartender spent years perfecting. Nut allergies can make ordering cocktails at a bar a nerve-wracking guessing game, but this one is built entirely from ingredients you control at home, with no hidden nut-based liqueurs or mystery syrups to worry about. A Luxardo cherry and a lemon wheel finish it off with a little flair, though honestly it looks stunning even without the garnish.
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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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