Cocktails
Italian
ItalianAmaretto Sour
A sweet-and-sour almond liqueur cocktail brightened with lemon. The tiers move from a simple two-ingredient pour to a bourbon-boosted, egg-white silk-textured serve.
Gluten-free
Dairy-free
Contains alcohol
Ultimate version
Cask-strength bourbon, fresh lemon and egg white double-shaken for a silky foam, dressed with bitters.
Per serving£6.20
Total cost£6.20
Time9 min
Ingredients for 1
- 45 ml premium amaretto , such as Disaronno Velvet
- 20 ml cask-strength bourbon
- 25 ml fresh lemon juice , double strained
- 10 ml rich demerara syrup
- 1 fresh egg white
- 3 drops of Angostura bitters , to garnish
- 1 lemon zest twist , to garnish
- ice cubes
Method
- Add the amaretto, bourbon, lemon juice, demerara syrup and egg white to a shaker.
- Dry shake hard without ice for 15 seconds to whip the egg white.
- Add ice and shake again for 12 seconds until ice cold.
- Double strain into a chilled coupe to leave a clean, glossy foam.
- Dot the surface with Angostura bitters and draw a cocktail pick through for a feathered pattern.
- Express a lemon twist over the top to finish.
Equipment
- cocktail shaker
- Hawthorne strainer
- fine strainer
- coupe glass
The three ways, side by side
Budget
Amaretto shaken with bottled lemon and a splash of soda.
Better
Amaretto cut with a measure of bourbon and fresh lemon for a less sugary, grown-up sour.
Ultimate
Cask-strength bourbon, fresh lemon and egg white double-shaken for a silky foam, dressed with bitters.
