The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s higher proof, but feathery-light egg white version, we’d written off the headaches of days gone by. His version relies on the backbone of strong bourbon (an unusual addition) to round out the fruit of a high-quality amaretto, a liqueur made from almonds and apricot pits. Egg white blends and buoys the stronger ingredients creating a more sophisticated cocktail than most of the amaretto sours to come before it.
- 1 1/2 ounces amaretto (preferably Lazzaroni)
- 3/4 ounce bourbon, cask proof (Booker's is a good bet)
- 1 ounce lemon juice
- 1 teaspoon simple syrup, rich (2:1, sugar:water)
- 1/2 ounce egg white
Garnish: lemon peel and a brandied cherry (preferably Luxardo)
- Add all ingredients to a cocktail shaker and dry shake.
- Add ice and shake well.
- Strain over ice into a rocks glass.
- Garnish with a lemon peel and a brandied cherry.
- Serve and grin like an idiot as your friends freak out (as Mr. Morgenthaler recommends).
Luxardo cherries are a luxury, but if you can find them, plop one in.