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If your only experience with an Amaretto Sour involves a cloyingly sweet mixture from the 1970s, it’s time for a reintroduction. This is the Amaretto Sour, reborn.

This modern classic, popularized by bartender Jeffrey Morgenthaler, is a sophisticated reinvention of the original. It balances the nutty sweetness of amaretto with the complex backbone of high-proof bourbon, the bright acidity of fresh lemon juice, and the silky, luxurious texture of egg white.

The result is a perfectly harmonious cocktail that is rich, tangy, and velvety smooth. It’s a drink that will permanently erase any memory of neon-green sour mix and show you just how elegant this cocktail can be.

Why You’ll Love It

Perfectly Balanced: This recipe is the antidote to the overly sweet Amaretto Sours of the past. It’s rich and nutty, but perfectly tempered by citrus and whiskey.
Incredible Depth of Flavor: The secret ingredient—a touch of cask-proof bourbon—adds a layer of vanilla, oak, and spice that elevates the entire drink.
Luxurious Silky Texture: The egg white, when properly shaken, creates a beautiful, dense foam and a velvety mouthfeel that is simply irresistible.
Sophisticated & Impressive: This is a true craft cocktail that is sure to impress anyone you make it for.

Ingredients

Ingredient	Single Cocktail (US)	Single Cocktail (Metric)
Liqueur
Amaretto	1 ½ oz	45 ml
Spirit
Cask-Proof Bourbon	¾ oz	22.5 ml
Citrus
Fresh Lemon Juice	1 oz	30 ml
Sweetener
Simple Syrup (1:1)	1 tsp	5 ml
Texture
Fresh Egg White	½ oz	15 ml
Garnish
Lemon Peel	1	1
Brandied Cherry	1	1

Ingredient Notes

Amaretto: A sweet Italian liqueur with a characteristic almond-like flavor, often derived from apricot pits or almonds. Classic brands like Disaronno or Luxardo Amaretto are excellent choices.
Cask-Proof Bourbon: This is the game-changing ingredient. A high-proof (or “cask-strength”) bourbon adds a necessary backbone and complexity that cuts through the sweetness of the amaretto. It doesn’t make the drink “boozier” in taste; it makes it more balanced.
Lemon Juice: As with any sour, freshly squeezed lemon juice is non-negotiable. The bright acidity is crucial for balance.
Egg White: This is purely for texture. It creates the beautiful foam cap and velvety mouthfeel. Use a fresh egg or substitute with ½ oz (15 ml) of pasteurized liquid egg whites for convenience.

Equipment Needed

Cocktail Shaker: Essential for performing the dry and wet shakes needed to create the perfect foam.
Jigger: For precise measurements, which are key to achieving the perfect balance in this drink.
Hawthorne & Fine-Mesh Strainers: Double-straining is highly recommended to create the smoothest possible foam.

Step-by-Step Instructions

The Dry Shake: Combine the amaretto, bourbon, fresh lemon juice, simple syrup, and egg white in a cocktail shaker without any ice. Secure the lid tightly and shake vigorously for 15 seconds to emulsify the egg white and create a thick foam.
The Wet Shake: Carefully open the shaker and fill it two-thirds full with ice. Seal the lid again and shake for another 15 seconds, or until the outside of the shaker is frosty and intensely cold to the touch.
Strain: Fill a rocks glass (or Old Fashioned glass) with a single large ice cube. Double-strain the cocktail through both a Hawthorne strainer and a fine-mesh sieve over the ice.
Garnish: Take a fresh lemon peel and express it over the surface of the drink by squeezing it pith-side down to release the fragrant oils. Drop the peel into the glass and add one high-quality brandied cherry.

Flavor Profile and Tasting Notes

This cocktail is a journey of flavor and texture. The aroma is bright with lemon oils and sweet with nutty almond.

The first sip delivers a silky, velvety mouthfeel from the foam. The initial flavor is of sweet marzipan and almond from the amaretto, which is immediately followed by the warm, complex notes of vanilla, oak, and spice from the bourbon. The bright lemon acidity cuts through the richness, leading to a perfectly balanced, long, and satisfying finish.

Garnishing and Presentation

The presentation is a key part of this cocktail’s appeal.

Glassware: A rocks glass with a single large, clear ice cube is the standard for this modern classic. The large cube chills the drink with minimal dilution.
The Garnish: The garnish is functional and flavorful. Expressing the lemon peel over the drink mists the top with fragrant citrus oils that are the first thing you smell. A high-quality brandied cherry, like a Luxardo or Fabbri Amarena, adds a final touch of dark fruit sweetness and visual elegance.

Cocktail History and Trivia

The Amaretto Sour rose to fame in the 1970s, a time when many cocktails were simplified into two-ingredient drinks made with a spirit and a pre-made sour mix. While popular, these versions were often overly sweet and one-dimensional.

The cocktail was largely dismissed by craft bartenders until the late 2000s, when bartender Jeffrey Morgenthaler of Portland, Oregon, published his updated formula. By adding cask-proof bourbon for structure, using fresh lemon juice for real tartness, and incorporating egg white for texture, he single-handedly rehabilitated the drink’s reputation. His version is now widely considered the gold standard for how an Amaretto Sour should be made.

Variations & Swaps

Vegan Amaretto Sour: Replace the ½ oz of egg white with ½ oz of aquafaba (the liquid from a can of chickpeas). It performs the same function beautifully.
No Bourbon: You can omit the bourbon for a simpler, sweeter sour that is closer to the original concept. It will be much sweeter, so you may want to slightly increase the lemon juice to compensate.
The “Old School” Version: For pure nostalgia, combine 2 oz of Amaretto with 1 oz of store-bought sour mix. Shake with ice and strain. It’s a different drink entirely, but it’s how many people first experienced it!

Batching & Dilution

For parties, the best way to serve this cocktail is by creating a base mix that can be shaken to order.

Create the Base: In a large bottle, combine 1 ½ cups (12 oz / 360 ml) Amaretto, ¾ cup (6 oz / 180 ml) cask-proof bourbon, 1 cup (8 oz / 240 ml) fresh lemon juice, and 1 ⅓ oz (40 ml / 8 tsp) of simple syrup. This will make enough base for 8 cocktails.
Serve Individually: When you’re ready to serve, add 3 ½ oz (105 ml) of the chilled base mix and ½ oz (15 ml) of egg white to a shaker for each drink. Perform the dry and wet shake as directed. This ensures every cocktail has a perfect, fresh foam.

Serving Suggestions And Pairings

Serve this cocktail in a rocks glass over a large ice cube. Its complex nutty and sweet-sour profile makes it incredibly versatile. It works well as an aperitif before dinner or as a satisfying after-dinner drink.

It pairs wonderfully with salty or savory appetizers like toasted almonds, a charcuterie board with prosciutto and hard cheeses, or olives.

Troubleshooting & Common Mistakes

Cocktail is Too Sweet: This is the hallmark of older recipes. The inclusion of bourbon and the small amount of simple syrup in this modern recipe are designed to prevent this.
Not Enough Foam: The dry shake is the key. Ensure you shake without ice first, vigorously, for at least 15 seconds. Also, make sure no yolk or other fat has contaminated your egg white.
The Taste is “Flat”: You may have used a low-proof bourbon that gets lost behind the powerful flavor of the amaretto. A cask-proof or high-proof bourbon is assertive enough to stand up and create balance.

Amaretto Sour: FAQs

Why is there bourbon in an Amaretto Sour?

The bourbon is the secret to a modern, balanced Amaretto Sour. Its spicy, oaky character provides a crucial counterpoint to the intense sweetness of the amaretto, adding structure and complexity that would otherwise be missing.

Do I have to use the egg white?

You can omit it, but you will be missing the key textural component that makes this drink so luxurious. Without the egg white, you’ll have a tasty, but much thinner, non-frothy sour.

What does “cask-proof” or “cask-strength” mean?

This means the whiskey is bottled at the same alcohol percentage that it came out of the aging barrel with, without being diluted with water. It’s stronger and has a more intense flavor, which is why it works so well here.

How is this different from the Amaretto Sours I’m used to?

Most older recipes simply combined amaretto with a pre-made, bottled sour mix. This modern version uses fresh, high-quality ingredients—fresh lemon instead of sour mix, and adds bourbon and egg white to create a far more balanced, complex, and texturally pleasing cocktail.

Recipe Card

The Best Amaretto Sour Recipe

Servings

cocktail

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

1 ½ oz (45 ml) Amaretto
¾ oz (22.5 ml) Cask-Proof Bourbon
1 oz (30 ml) Fresh Lemon Juice
1 tsp (5 ml) Simple Syrup (1:1)
½ oz (15 ml) Fresh Egg White
Garnish: Lemon peel and a brandied cherry

Directions

Dry Shake: Add all ingredients (Amaretto, bourbon, lemon juice, simple syrup, and egg white) to a shaker TIN WITHOUT ICE. Seal and shake vigorously for 15 seconds.
Wet Shake: Open the shaker, add plenty of ice, and shake again for another 15 seconds until the shaker is intensely cold.
Strain: Fill a rocks glass with a large ice cube. Double-strain the cocktail into the glass.
Garnish: Express the oils from a lemon peel over the drink’s surface, then drop it in along with a high-quality brandied cherry.

Notes

The “dry shake” (without ice) is the most important step for creating a rich, silky foam. Don’t skip it.
Using a high-proof or cask-strength bourbon is key to balancing the sweetness of the amaretto.
Double-straining through a fine-mesh sieve will result in the smoothest possible texture.

Nutrition

ABV: Approximately 26%
Calories: 290 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 0 g
Sugar: 20 g

Disclaimer: Nutritional information is an estimate. Actual values may vary. Please drink responsibly and ensure you are of legal drinking age.

The Best Amaretto Sour Recipe (A Modern Classic)

Why You’ll Love It