No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now:
I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, I’m going to share my secrets with you.
There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.
Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. One that knows amaretto’s strengths and weaknesses. Or, mainly, its weaknesses. One that works with amaretto, to complete it like Jerry Maguire completes Rene Zellwiger’s character, whatever her name was. And that, my friends, is cask-proof bourbon.
The Video on Small Screen Network
My friends at Small Screen Network and I made a little video about the Amaretto Sour in my apartment a while ago, for a series we’re calling The Morgenthaler Method. Click below to watch the video:
The Amaretto Sour on How To Drink
Our friends over at How To Drink put together a great video about the Amaretto Sour that you should definitely check out. Click below to watch the video:
And, the recipe below…
Amaretto Sour Print Me
- 1½ oz/45 ml amaretto
- ¾ oz/22.5 ml cask-proof bourbon
- 1 oz/30 ml lemon juice
- 1 tsp/5 ml 2:1 simple syrup
- ½ oz/15 ml egg white, lightly beaten
- Dry shake ingredients without ice to combine.
- Shake well with cracked ice.
- Strain over fresh ice in an old fashioned glass
- Garnish with lemon peel and brandied cherries, if desired.
- Serve and grin like an idiot as your friends freak out.
Recipe printed courtesy of jeffreymorgenthaler.com