Shake once without ice and once with ice, strain into single old fashioned or medium-large coupe glass, and garnish with orange oil from a twist.
Great with Luxardo Amaretto at work. Slightly disappointing with Disarono at home.
While bartending at Drink in Boston, I had a guest that asked for a riff on an Amaretto Sour. My mind immediately went to Jeffrey Morgenthaler's The Best Amaretto Sour in the World recipe as a starting point. My problem with Amaretto Sours for me is that they are too driven by amaretto even with a high proof spirit backbone, so I split it with Averna since it seemed like it would have a complementary flavor profile yet drive the balance in a more caramel-herbal direction. While I have never made one of Morgenthaler's Amaretto Sours for myself, I have made Brad Parson's Amaro Sour that was inspired by it, and this recipe is a hybrid of the two. Since I always keep a bottle of Plantation OFTD Rum nearby my bar station for tropical drinks, I used this as the high proof structure in my mashup. My guests have returned and asked for this Amaretto Sour riff again, so I know that it has hit its mark.
