Amaretto Sour

Recipe from Jeffrey Morgenthaler

Adapted by Robert Simonson

Published August 8, 2017

  • Thomas Patterson for The New York Times
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Rating
5(269)
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Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man. As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix. He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past. Given all the alterations, he might have given the cocktail a new name, but decided against that. “There wouldn’t have been any point,” he said. “There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.” —Robert Simonson

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Ingredients

Yield:1 drink

  • 1 ½ ounces amaretto

  • ¾ ounce cask-proof bourbon, such as Booker’s

  • 1 ounce fresh lemon juice

  • 1 teaspoon rich simple syrup (2 parts sugar to 1 part water; see note)

  • ½ ounce egg white, beaten

  • Lemon twist, for garnish

  • Brandied cherries, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 217 calories; 31 milligrams sodium; 2 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate. Add ice and shake until chilled, about 15 seconds. Strain over fresh ice in an old-fashioned glass. Garnish with the lemon peel and brandied cherries.

Tip

  • To make rich simple syrup, warm 1 cup sugar in ½ cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

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Ratings

5 out of 5
269 user ratings
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Comments

Mitchell

Disaronno is one producer of amaretto. There are many others: Gozio, Lazzaroni, Amaretto di Amore, il Tramonto, and my favorite, Luxardo, just to name a few. Try a few different brands; you may find one you like more than Disaronno.

Jenny

Amazing. I've made this a number of times. Best was with half the simple syrup, and double the egg whites. Meyer lemons too. Cheers!

Anna

These are SOOOOOO good!!! Deadly though. They go down so easy they sneak up on you. LOVE

Todd Fox

Substituted agave syrup for the simple syrup (because I was lazy and didn't feel like making a batch) and it turned out great. I used a dark agave which complimented the amaretto nicely.

suggestions

Personally I make this with normal simple syrup (otherwise it’s too sweet for my taste) and I don’t measure the egg white, I just do one egg white per drink

Gavin

This is a great recipe, though seasoned drinkers should pass on the simple syrup - it is nicely balanced without any additional sugar.

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Credits

Adapted from Jeffrey Morgenthaler, Pépé Le Moko, Portland, Ore.

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