Latest Drink Recipe
In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic Old Fashioned. I’ve often spoken of how at some point after the repeal of Prohibition, the Old Fashioned became lost and possibly confused with a long-forgotten drink called a Smash (basically a tarted-up Mint Julep covered in fruit), a mere husk of its former, glorious self.
For decades, bartenders just like me served a limp, weak concoction consisting of a half-muddled sugar cube, a mashed-up neon red cherry and orange, a splash of whiskey, and some soda water drowning the results.
With a little luck, and a lot of hard work, that’s all changed with the renewed interest in classic cocktails. Now at any given night at my bar you can find literally a dozen people sipping on two ounces bourbon touched with a teaspoon of sugar and two dashes of bitters, garnished with a simple orange twist over a couple big ice cubes.
But don’t try to pull that bullshit with the good people of the Great State of Wisconsin, where the Brandy Old Fashioned rules supreme. It’s not the same drink as above, it just shares a name. And if you make it right, really right, it’s a damn delicious cocktail and worthy of examination.
Being located in a hotel, we’re used to serving folks from all over the world. And the first time I witnessed a guest from Wisconsin stare blankly as one of my bartenders handed over two ounces of Cognac touched with a teaspoon of sugar and two dashes of bitters and garnished with a simple orange twist over a couple big ice cubes, I knew some further training was in order.
So in the name of making cocktails – all cocktails – with as much of our hearts as we can offer, I present to you what I believe to be the perfect Brandy Old Fashioned… Wisconsin-style.
I start with an old fashioned glass I’ve chilled in the freezer. Call it a tumbler, call it a double rocks glass, or call it a bucket, it’s a glass you’re familiar with. To that I add two dashes of Angostura bitters and a teaspoon of sugar. If I’m in a hurry I use a 2:1 simple syrup, but if I’m going to spend some time, I use a sugar cube. The sugar cube is preferable here because it’s going to add some friction to the muddling we’re about to do. Brace yourselves, cocktail “nerds”.
Next I’ll take a thick-cut orange wedge, and a cherry. The usual suspect here is a grocery store maraschino cherry, but I always choose a brandied Amarena cherry. Remember, you’re going to get out what you put in, so a quality cherry is going to make the drink that much better.
I muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to touch the orange peel too much as it’ll bring unwanted bitterness to the party – just work around the peel and pulverize that orange meat.
Your standard Brandy Old Fashioned brandy of choice is Korbel: cheap California brandy. Considering the hundreds of thousands of cases they ship to Wisconsin every year, it might be considered sacrosanct to use anything else. But if you want to do this right, really right, then do yourself a favor and use some good Cognac. I have my preferred brandy, you have yours.
At this point your typical Wisconsinite barkeep is going to add ice and finish the drink in one of two main ways: sweet or sour. Those who take it sweet will ask for a splash of Sprite or 7-Up, those who take it sour get a dose of Collins Mix or Squirt. To me, it’s just a way of watering down the drink, so I leave out the soda and take a more… cocktail-y method.
Crushed ice is a must for me whenever I whip up a Brandy Old Fashioned. I always skip the soda and let the tiny shards of ice do the work, taming those strong, sweet flavors and turning this into a drink you can sip slowly.
As for a garnish, most will throw a “flag” of an orange wedge and a cherry spiked through with a wooden toothpick, but my take here is that those things are already in the drink, so I skip ‘em. Besides, how pretty does that look without the goofy fruit salad perched over the top?
You know, it’s something to enjoy sipping on while you cook up some bratwurst and onions in a boiling kettle of beer before everyone comes over to watch the Packers game. Drink accordingly.
Brandy Old Fashioned
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or Cognac
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or Cognac, stir, and fill glass with crushed ice and serve.
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About Me
My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
09 Feb 2012 at 3:01 PM 1. Ron Diggity
My first drinking experiences in college were drinking overly sweet sour mix drinks, and I have to say I’ve always had a soft spot in my heart for those drinks. Hence my current penchance for bringing fratboy drinks back without the fratboy dickery. Can’t wait to try this out, Jeff.
09 Feb 2012 at 3:16 PM 2. Matt Robold (@rumdood)
I’ll confess to having had more than my share of sickly sweet Amaretto Sours. They’re still my sister’s favorite mixed drink.
I’ll confess to having thought, “I should make a real one of those,” followed immediately by, “or I could just wait for J-Mo to do it for me and it’ll be even better.”
Thanks for not letting me down!
09 Feb 2012 at 3:19 PM 3. Linda Diaz De Leon
killing me softly
09 Feb 2012 at 4:04 PM 4. Rocky Yeh
Mmmmm, upgraded.
09 Feb 2012 at 4:19 PM 5. Jessica Hutchinson
“Drink this, bitches”!
Nice recipe. Really sounds perfect!
09 Feb 2012 at 5:56 PM 6. David Forcier
nice, the whiskey is a nice touch
09 Feb 2012 at 6:41 PM 7. Tokyo Tea
I’ve utilized higher proof neutral grain spirits in the past (i.e. vodka) in the past to make customer 1st dates more interesting and make sure I don’t have to drink 15 or more for a buzz. However, I do love a little wood in my mouth. Nice touch!
09 Feb 2012 at 6:57 PM 8. SeanMike
In college, I used to love amaretto sours, because I was in a sorority. But too often they gave me heartburn, or didn’t get me drunk enough to just lie there and think of what decorations my ceiling needed.
This weekend, though, I’m going to make up for at least one of those mistakes! Also, I’m going to try your version.
09 Feb 2012 at 8:57 PM 9. Max Tagher
What is cask-proof bourbon? “Cask proof bourbon” in google returns only 5 results
09 Feb 2012 at 11:30 PM 10. Mr. Liles
So now, the question is, how many Amazing Amaretto Sours must I drink before you say, ’screw this, I never want to make one of those again. EVER!’
10 Feb 2012 at 6:16 AM 11. David Forcier
cask proof bourbon refers to the proof of the whiskey while it’s in the barrell, around 120 proof.cask proof is more commonly known as barrell strenght
10 Feb 2012 at 6:45 AM 12. dominik mj
Nice touch Jeffrey!
I’ve learned long time ago, to substitute the simple syrup with orange juice [same measures] in all sweet sours. The orange juice gives it a bit more tartness.
For the alcohol content, I guess that most people who ordering an Amaretto Sour will quite anticipate a rather low alcohol content [and I have to say, that it doesn't make the drink worse].
Your version I would not call Amaretto Sour – but it surely looks good. Well – if I would call it different, I would just swap the proportions and will have a nice almond’y whiskey sour…
Killer idea, Jeffrey…
10 Feb 2012 at 6:55 AM 13. dominik mj
@ Max Tagher
In spirits you will have three main different strength:
1) original spirit strength – it comes like that from the distillation apparatus and is between 70 and 95% [well American Whiskey is maximum 79% abv strong].
This liquor you don’t really want to drink…
2) barrel strength – the spirit is diluted with water, to age better and more consistent in the barrel/cask.
I guess there are differences from producer to producer but I guess, you can think about an average of 65% – 70% abv.
However due to the aging [and the angel share] the spirit looses some of the alcohol – and if bottled on cask strength it will have between >45% up to 65%.
This is good stuff – however you would need usually to dilute a bit…
3) bottle strength – the spirit is diluted further to bottle strength. This has various reasons: one is, that water is cheaper than alcohol. It brings down the price; another: most consumer would like to have a “drinkable” spirit without the need of further dilution. Then there is another price aspect: in Western countries tax on alcohol is usually calculated on the strength of alcohol – the lower the abv the less tax you have to pay.
There are several barrel proof / cask strength spirits out – however usually they are not very commercial.
10 Feb 2012 at 7:57 AM 14. SquirrelFarts
That epic lead picture is key.
10 Feb 2012 at 8:23 AM 15. Tokyo Tea
@dominik mj
I remember the same thing back when I first started bartending in the 90s and I believe they were called “stone sours” for some reason (obviously not because oranges are stone fruits). Kinda agree with you too as far as the amaretto sour is meant to be a low proof cocktail but it’s good to have a higher proof for those who only drink amaretto sours though most of those people tend to fear whiskey, unfortunately.
10 Feb 2012 at 9:43 AM 16. Jeff
Is it okay if I grin like a jackass instead? I haven’t perfected the idiot pose yet.
10 Feb 2012 at 9:51 AM 17. Dshenaut
I agree with squirrelfarts (did I just type that?epic shot.
10 Feb 2012 at 11:24 AM 18. Todd
Nothing from this blog for months, and then a re-working of the first cocktail I ever loved. I haven’t been able to drink an amaretto sour in year, for the same reasons mentioned by others above. Stoked for an excuse to buy some Bookers and amaretto.
Thanks!
10 Feb 2012 at 4:40 PM 19. tomas
Ahoj. Youre right Jeff! When i was first tryed a.sour was like you explained. I use vodka, just want kick but still more amaretto. good idea is yours, definitely go make it! tomas from slovakia! na zdravie)
11 Feb 2012 at 6:47 AM 20. Johan
Is it still a Amaretto Sour when bourbon is added to it?
12 Feb 2012 at 2:47 PM 21. Randy
I had to try it, the very night I read about it. Now I, too, make the Best Amaretto Sour in The World! :)
Thanks… keep the recipes coming!
12 Feb 2012 at 7:00 PM 22. Ricky Agustin
I’m stealing the shit out of this, if only to restore public faith in amaretto. How do you price it at Clyde Common?
13 Feb 2012 at 8:13 AM 23. Jeffrey Morgenthaler
Ricky – I might suggest you take a look at this: How To Price A Cocktail Menu
13 Feb 2012 at 6:33 PM 24. Tony Gurdian
Jeffrey, I make mine almost the exact same way. I never thought of the adding the bourbon, brilliant. Can’t wait to try it.
13 Feb 2012 at 10:22 PM 25. Ulric
love it! Definitely one of the best bar blog on my collection! (nice picture by the way!)
14 Feb 2012 at 5:37 AM 26. Scott
I’ve made these twice now. I haven’t had an Amaretto Sour in ages, they were too sweet. The addition of the fresh lemon and bourbon make it more enjoyable. The egg whites are a nice touch! I should freeze those yolks for something delicious in the kitchen.
14 Feb 2012 at 1:08 PM 27. Kellie
what is the deal with the egg white? I have not heard of that being in an amaretto sour before.
14 Feb 2012 at 7:11 PM 28. erik.ellestad
While I will admit this looks like the best Amaretto Sour I’ve ever had in my life…
Uh,wait, now that I think about it, I don’t think I’ve ever actually had an Amaretto sour. What’s next, the reinvention of the Midori Sour?
But, anyway, that aside, I don’t quite “get” serving sours with egg white on the rock(s). One of my coworkers did this recently…
Foamy egg whites combined with melting ice just don’t make sense to me… What am I missing?
15 Feb 2012 at 12:35 AM 29. dominik mj
Jeffrey – what is your idea on the eggy smell of drinks with egg white?
I read recently an article in Imbibe [UK]; Tony Conigliaro suggested, that you can aromatize your eggs with hydrosols [flower/herb waters], I tried it – however the smell is still there.
To use hydrosols as perfume [or the peel of citrus] works a bit better, but at the end you still have the smell, which I see as major setback for egg white.
I really don’t like to use the egg white substitute [like metil cellulose, which taste/smells a bit artificial and dusty] – but I don’t see a lot of alternatives.
Your thoughts?
15 Feb 2012 at 2:29 PM 30. Jeffrey Morgenthaler
Erik – I don’t have a problem with egg whites and ice, but of course we’re using the whites to just add a nice silky texture to the drink, not for the purpose of throwing on a three-inch head as others might be doing.
Dominik – I don’t have a problem with the egg smell/taste that a lot of people get. My guess is that some are really sensitive to it and others aren’t. My best recommendation would to be to simply leave the egg whites out for those folks.
16 Feb 2012 at 5:47 PM 31. Jordan
Love all your recipes Jeffrey. My fiancé really liked the eggnog you served at Clyde’s Common during the holiday. I made some for my office party and it went over great. I love Amaretto Sours, but just made your recipe and it knocked it out of the park. I had to splurge on the Bookers (which I sampled with a little water and it is excellent by itself) but well worth it. Thanks for sharing.
16 Feb 2012 at 5:49 PM 32. Jordan
Oh. Also, did Adam ever redeem his free hug coupon?
20 Feb 2012 at 9:47 PM 33. Ted Mills
Just tried this with one modification: no cask bourbon in house…used Canadian Club (I’M SORRY!). It was either that or Jameson.
Still!!! Blooooody hell this is good. And frickin’ strong!!
21 Feb 2012 at 10:55 AM 34. Max Boivin
Very nice recipie! But i still think my recipie is the best one. I use pretty much the same “sweet, sour’n'egg white” but i do mine with calvados instead. Way more frutier wich i think fits more the palate of original Amaretto drinkers. If you want to try something good too, switch the sugar for maple syrup! Few drops of Angostura and you got one funky fresh Amaretto sour!!
But nice try man!!
21 Feb 2012 at 10:57 AM 35. Jeffrey Morgenthaler
Thanks for the weirdness, Max! And, “nice try” back on spelling the word “recipe”!
21 Feb 2012 at 11:19 AM 36. Max Boivin
Yeah, i saw it after hitting the “submit comment” button.. I’m from Montreal and french is my first language, «never bin goud in de riting in Inglish». Can’t wait to try your french next time i’m in Portland! Sans rancune!
Nice blog btw, nice reference for all the bartenders!!
26 Feb 2012 at 7:04 PM 37. AMS
Amazing as always
27 Feb 2012 at 11:31 PM 38. Scott
Hi Jeffrey,
I’m living in a country (Qatar) with a limited selection of liquor. (It is indeed dispiriting!) So I’m wondering if the extra proof is absolutely essential for this recipe, which sounds fabulous. That is, could I use regular-proof bourbon to similar effect?
Thanks!
28 Feb 2012 at 12:26 AM 39. Jeffrey Morgenthaler
Sure, Scott, go for it. It’s just going to make the difference between a good drink… and a great drink.
04 Mar 2012 at 9:11 AM 40. Claire
Hmmm… I’m just not sure if yours sounds quite as good as this one here…
http://www.youtube.com/watch?v=EftbeRqqZr4
04 Mar 2012 at 2:07 PM 41. Federico Cuco
Dear friend, if I get a visa to visit your country, I’ll definitely go to your bar just to try this cocktail.
Best regards from the far south
06 Mar 2012 at 3:38 PM 42. Terry
is it 1/2 oz of beaten egg white or 1/2 oz of unbeaten egg white, beaten(=3/4-1oz of beaten egg white)
07 Mar 2012 at 4:17 PM 43. Jeffrey Morgenthaler
It’s a half ounce of beaten egg white. Believe me, egg whites are real hard to measure if they haven’t been lightly beaten to begin with.
13 Mar 2012 at 1:34 AM 44. Devon
I’ve been making my amaretto sours for years with 1/2 oz. of bonded apple brandy, so it’s pretty gratifying to see that that’s your secret trick (essentially). I might up it to a full ounce, seeing that you’re using 3/4 of cask strength bourbon, which is fiery stuff.
18 Mar 2012 at 12:54 PM 45. Francisco Soto
Jeffrey Morgenthaler! UR recipe=I made best amaretto sour last night. Very happy guests! Thanks!
PS- For those of you who are scared of bourbon. The guests I served had no idea I put the bourbon in until I told them.
18 Mar 2012 at 6:35 PM 46. JD
Just made it today. Used old fitzgerald bourbon bottled in bond. Friggin delicious. Am going to serve these at the next get together
19 Mar 2012 at 1:32 PM 47. Martin Coates IV
I will have to try this, I am always looking for a better Amaretto Sour, and the drink is my go to test of whether a bartender is worth ordering a cocktail from or just getting a beer.
Having been drinking Amaretto Sours for over a decade I am glad to see a professional bartender recognize that the drink is really a whiskey sour with amaretto (although walk into a bar, order a whiskey sour, and see what garbage you get).
Question: Is there a recommended sub for the simple syrup (i.e. more egg white, or pineapple juice, or sprite zero) for someone not supposed to consume sugar?
I will post again after I try some of these…
19 Mar 2012 at 1:43 PM 48. Jeffrey Morgenthaler
Martin
I appreciate the kind words. However, if an Amaretto Sour is really your test of a bartender’s mettle, then I’m afraid you’re going to be in for a lifetime of disappointment. I might suggest another drink that more and more bartenders are learning to make properly, all over the world. How about an Old Fashioned? A Manhattan? A perfectly-executed Daiquiri? My fear here is that even some of the finest bartenders out there might not make a world-class Amaretto Sour, because, honestly it’s not really a world-class drink. The “classic” recipe here is 1 part amaretto, 2 parts sour mix. There’s really no venerable old recipe to revert to.
I wouldn’t skimp on the teaspoon of simple syrup. If you’re not supposed to consume sugar, amaretto is the real culprit here. At 165 calories per 1.5 ounces, that’s 25 carbs and almost 5 grams of sugar.
31 Mar 2012 at 9:00 PM 49. MothyrGrimm
Can’t wait to try this, it’s gorgeous! Although the egg does scare me a bit, I promise I’ll be brave… and I just had to say you’re so cute! :D
09 Apr 2012 at 11:46 PM 50. Jordan
I was taught to do my amaretto sours with fresh squeezed lime juice, egg white, simple syrup and a couple dashes of angostura bitters in bar school. They’re in my opinion delicious, but I’m definitely going to give this recipe a go when I get my hands on some Booker’s. Reading this inspired me to do some more research on sours and finding out that they’re all supposed to be with lemon is really eye opening. I’m a sponge for knowledge and just want to learn. Thank you!
19 May 2012 at 5:00 PM 51. Laura
I know this is a stupid question but in your margarita recipe when it came to the simple sugar it said 1:1 and in this it states 2:1. What does this mean? I am not a big cocktail maker, trying to learn. Thanks.
03 Jul 2012 at 7:08 AM 52. Adam K
@Laura – 1:1 means 1 part sugar to 1 part water. 2:1 means 2 parts sugar to 1 part water, aka rich simple syrup. The idea behind using a richer simple syrup is that you approximate the same amount of granulated sugar without adding additional unwanted water to the cocktail.
Props, Jeffrey, on your notation that an Amaretto Sour is really not a classic drink to begin with, and double props on promptly making it one!
13 Jul 2012 at 6:36 AM 53. MaryS
I rediscovered Amaretto last summer with a recipe for a sour using prosecco and lemon juice. Good but not what I was looking for. THIS is what I was looking for – and I have on hand a bottle Makers that has had sour cherries soaking in it for a couple of weeks. AMAZING! Try the sour cherry bourbon in this recipe. I didn’t need the simple syrup. And didn’t bother with the egg, but hey – I ain’t a pro.
14 Jul 2012 at 3:18 PM 54. Mrspitbull
Made it just as you said! PERFECT!
22 Jul 2012 at 11:35 PM 55. Kate
Jeffrey!! Do you ever bartend where you work now or strictly manage? I would love to come visit you while you were behind the bar. 1022 in Tacoma is my go to place for cocktails and my friends there use your recipe. It’s my “usual” drink.. although we sometimes throw in an expletive in the title for good measure. It’s that good! Thanks for making the best G-D Amaretto Sour in the world!! xoxo
30 Jul 2012 at 3:48 PM 56. Marie
I didn’t have the bourbon on hand, so I made it with all the other ingredients. Outstanding! Can’t wait to add the bourbon. Thank you for posting this!
01 Sep 2012 at 5:01 PM 57. Pamela Heiligenthal @ Enobytes
Oh man, this amaretto sour looks great! Gotta try it.
17 Oct 2012 at 12:22 PM 58. Concho
I have to agree, I tried this drink using Woodfords reserve and although I quite like an amaretto sour I am more of a Manhattan or old fashioned kind of guy, but the addition of a decent bourbon makes this drink go up a notch. It’s bloody lovely! I dont think the new bottle of Amaretto and Woodfords reserve I just bought are going to last that long! (I think I will keep this one to myself and not let my wife in on it) Well done Jeffrey keep up the good work!
17 Oct 2012 at 3:15 PM 59. Concho
Question: My sours come out looking nice with a silky smooth head but how do you get that yellowy colour in this one? its beautiful. I have followed your recipe to the letter but mine does not look as good in colour!
18 Oct 2012 at 8:18 AM 60. Rook
Love the concept, love your style! Personally for me the lemon is overpowering everything, so I’m woking on adjusting the ratio’s slightly. But a delicious drink and you have every right to call it the best Amaretto Sour in the world. I’m working on mine! Thanks for the launching pad, and this one is definately going in ‘the book’!
30 Nov 2012 at 9:41 AM 61. eatdrinknbmerry
Can’t wait to try this Jeffrey. I don’t have Disarronno, but I do have Luxardo’s. If i’m using superfine white sugar, how many bar spoons would that be equivalent to? Thanks!
02 Feb 2013 at 12:01 PM 62. Dimitry
Hi Jeffery
I am new to working with egg white and I have just use one whole egg white for the drinks I make but it dose seem inconsistent. So I see you use beaten egg white. So my question to you is how much do you whip the eggs and whats he best way to store them?
26 Feb 2013 at 10:39 PM 63. Hemant Samtani
Amaretto sours are generally a sweet drink the name sour is just the family of drinks that encompass the recipie…lemon juice,egg white and then an alcohol…(whiskey sour, bourbon sour and then margarita which is also a sour using lime instead of lemon).
Jeff has got a great recipe here but its not an amaretto sour….it is a twist on a classic recipe.
If you have always found amaretto sours too sweet omit the sugar syrup completley…i make these all the time at my bar and i never add sugar unless someone asks for it. One of my recipes is called a blood rum sour…brining together my two good buddies amaretto and dark rum….same recipie with a dash of angostura bitters…cheers
05 Apr 2013 at 11:46 AM 64. Zuri_james
Jeff,
Inspiring recipe! I substituted the bourbon with Laphroag Quarter Barrel, added Maraschino instead of SS, then a dash of Sade Absinthe (ran out of Maryln Manson!) then mixed the egg white separately with a dadh of orgaet and folks here in Zürich werevamazed! Cheers!
16 Apr 2013 at 6:03 PM 65. Tres
I made this drink at a party and it was an instant success the tips poured in as i made it!! Thank you!!!