Amaretto Sour (Jeffrey Morgenthaler)

1 1⁄2 oz Amaretto, Lazzaroni
3⁄4 oz Bourbon, Booker's (or other overproof)
1 oz Lemon juice
1 t Simple syrup (2:1)
1⁄2 oz Egg white
1 twst Lemon peel (as garnish)
1 Maraschino cherry (brandied, as garnish)
Instructions

Dry shake, shake, strain, rocks, lowball, garnish

Notes

Luxardo amaretto is also excellent.

History

Jeffrey's elevation of a novice drink into an interesting modern sour

Cocktail summary
Posted by Dan on
Created by
Jeffrey Morganthaller, Portland, OR
Year
2012
Is an
altered recipe
Reference

http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-i…

Curator
Not yet rated
Average
4 stars
(44 ratings)
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From other users
  • Floated some leftover Cab Sav on top, New York Sour Style. Worked Splendidly! Sans lemon peel garnish for wine aromatics.
  • good, only 3/4 lemon
  • Don't use whole egg white
  • Tasty and easy to drink.
  • this is yum
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Comments
Dan commented on 5/19/2012:

I tried this (although without the simple). I guess the "world's best Amaretto Sour" is like the world's best Appletini. It was enjoyable, and the Booker's definitely helps. I used Luxardo Amaretto, perhaps the best available. I tried it and then doubled the Booker's. I would make this for someone looking for an accessible cocktail. The egg white makes a very nice foam, although without the added simple, it was a bit alum-like.

This formula works well with various amari in place of the amaretto (adjust the amount of simple syrup according to each's dryness), and is good for making approachable, balanced sours out of accessible liqueurs. E.g., a St. Germain Sour with lime instead of lemon, no egg white, and high proof gin or Wray & Nephew rum instead of bourbon.

TrinSF commented on 9/26/2022:

Yep, fine with rye. Important to use only half the egg white, and to include that bit of rich syrup.