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.
Jeffrey Morgenthaler’s Amaretto Sour
Jeffrey Morgenthaler, Pépé Le Moko | Portland, OR
Ingredients
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
Directions
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a rocks glass over fresh ice.
- Garnish with a lemon twist and brandied cherry.