Skip to content
Modern CocktailsMedium

Amaretto Sour

The Amaretto Sour was reinvented by bartender Jeffrey Morgenthaler, who transformed it from a syrupy punchline into a legitimate classic by adding bourbon for backbone and egg white for texture. His version balances the nutty sweetness of amaretto with citrus brightness and whiskey strength. It is proof that any cocktail can be elevated with the right technique.

The Amaretto Sour stands as one of the greatest cocktail redemption stories in modern mixology. Once dismissed as a cloying, artificial-tasting drink served at chain restaurants, this Italian-American classic was completely transformed by innovative bartenders who understood that great cocktails require balance. Today's Amaretto Sour showcases the beautiful marriage of nutty amaretto liqueur with bright citrus and rich whiskey backbone, creating a sophisticated sipper that's both approachable and complex. It's proof that any cocktail, no matter how maligned, can be elevated to greatness with the right technique and quality ingredients.

5 min
5 oz
🥃Rocks glass
Share:
Amaretto Sour cocktail served in a Rocks glass

📝 Ingredients

Units:
Servings:

Garnish: Lemon peel and cherry

👨‍🍳 Instructions

  1. Combine the amaretto, bourbon, lemon juice, simple syrup, and egg white (if using) in a shaker without ice. Dry shake vigorously for 15 seconds to emulsify.

  2. Add ice to the shaker and shake again for 12-15 seconds until well chilled.

  3. Strain into a rocks glass over fresh ice.

  4. Garnish with a lemon peel and a maraschino cherry. Serve immediately.

Flavor Profile

SweetCitrusyCreamy

Tools Needed

Cocktail Shaker (Boston)

Cocktail Shaker (Boston)

View on Amazon →
OXO SteeL Cocktail Strainer (Hawthorne)

OXO SteeL Cocktail Strainer (Hawthorne)

View on Amazon →
Channel Knife/Peeler

Channel Knife/Peeler

View on Amazon →
Citrus Juicer

Citrus Juicer

View on Amazon →
Cocktail Pick Set

Cocktail Pick Set

View on Amazon →
Rocks Glass Set

Rocks Glass Set

View on Amazon →

💡 Pro Tips

  • 1

    Always dry shake first without ice to properly emulsify the egg white, creating that signature silky foam cap that defines the modern Amaretto Sour

  • 2

    Choose a high-quality amaretto like Disaronno Originale or Luxardo over cheaper alternatives—the nutty, complex flavors are essential to the drink's success

  • 3

    Use a full 3/4 ounce of bourbon; don't be tempted to reduce it as the whiskey provides crucial backbone that prevents the drink from becoming cloying

  • 4

    Fresh lemon juice is non-negotiable—bottled juice will destroy the bright acidity that balances the amaretto's sweetness

  • 5

    Double strain through a fine mesh to ensure a smooth, professional presentation free of ice chips or egg white clumps

📜 History & Origin

The original Amaretto Sour emerged in the 1970s as amaretto liqueur gained popularity in American bars, but it quickly became notorious for its overly sweet, one-dimensional profile. The turning point came in 2012 when Portland bartender Jeffrey Morgenthaler published his revolutionary take on the drink, adding bourbon whiskey for structure and egg white for silky texture. His version wasn't just a tweak—it was a complete reimagining that proved how classic cocktail principles could resurrect even the most scorned drinks. Morgenthaler's approach honored the original's Italian-American roots while applying modern craft cocktail techniques. The addition of bourbon created the backbone the drink desperately needed, while the egg white provided the luxurious mouthfeel that elevated it from bar rail mixer to craft cocktail worthy of serious consideration. This transformation sparked a broader movement among bartenders to revisit and rehabilitate maligned vintage cocktails, proving that innovation often means looking backward with fresh eyes.

Frequently Asked Questions

What does a Amaretto Sour taste like?

The Amaretto Sour has a sweet, citrusy, creamy flavor profile. The Amaretto Sour was reinvented by bartender Jeffrey Morgenthaler, who transformed it from a syrupy punchline into a legitimate classic by adding bourbon for backbone and egg white for texture. His version balances the nutty sweetness of amaretto with citrus brightness and whiskey strength. It is proof that any cocktail can be elevated with the right technique.

What ingredients do I need for a Amaretto Sour?

A Amaretto Sour requires 6 ingredients: Bourbon Whiskey, Amaretto, Fresh Lemon Juice, Simple Syrup, Maraschino Cherry, Egg White.

How long does it take to make a Amaretto Sour?

A Amaretto Sour takes about 5 minutes to prepare and is considered medium difficulty.

What glass should I use for a Amaretto Sour?

A Amaretto Sour is traditionally served in a Rocks glass, garnished with Lemon peel and cherry.

Can I make a non-alcoholic version of a Amaretto Sour?

Yes, you can make a mocktail version of the Amaretto Sour by substituting the spirits with non-alcoholic alternatives such as seedlip, non-alcoholic distilled spirits, or flavored syrups and juices that mimic the original flavor profile.

What is the history of the Amaretto Sour?

The original Amaretto Sour emerged in the 1970s as amaretto liqueur gained popularity in American bars, but it quickly became notorious for its overly sweet, one-dimensional profile. The turning point came in 2012 when Portland bartender Jeffrey Morgenthaler published his revolutionary take on the drink, adding bourbon whiskey for structure and egg white for silky texture. His version wasn't just a tweak—it was a complete reimagining that proved how classic cocktail principles could resurrect even the most scorned drinks. Morgenthaler's approach honored the original's Italian-American roots while applying modern craft cocktail techniques. The addition of bourbon created the backbone the drink desperately needed, while the egg white provided the luxurious mouthfeel that elevated it from bar rail mixer to craft cocktail worthy of serious consideration. This transformation sparked a broader movement among bartenders to revisit and rehabilitate maligned vintage cocktails, proving that innovation often means looking backward with fresh eyes.