Jeffrey Morgenthaler’s Amaretto Sour

Jeffrey Morgenthaler, Pépé Le Moko | Portland, OR

Since the early days of the cocktail revival, the Amaretto Sour has been regarded as nothing more than the butt of a joke. In fact, the widespread ridicule of the liqueur and sour mix-based drink quickly became a banner cause for the movement, which was defined by fresh ingredients and a rejection of any cocktail created after 1950. For Jeffrey Morgenthaler, the blanket derision of what was once “just a drink that nobody had an opinion on,” never sat well with him. His revamped version adds a measure of overproof bourbon for backbone, while just the right amount of egg white adds the desired texture.


Serving: 1

  • 1 1/2 ounces amaretto, preferably Luxardo
  • 3/4 ounce cask proof bourbon, preferably Booker's
  • 1 ounce lemon juice
  • 1 teaspoon rich simple syrup (2:1, sugar:water)
  • 1/2 ounce egg white, whisked

Garnish: lemon twist, brandied cherry

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with a lemon twist and brandied cherry.