Amaretto Sour Recipe

Chill a champagne glass by placing it in the freezer. Cool and empty the shaker in which the cocktail will be prepared.

Squeeze 1 OZ (30 ml) of lemon, using the manual juicer, directly into the jigger, to check the exact amount, and pour it into the shaker.

Measure 1/2 OZ (15 ml) of cane sugar syrup with the jigger and pour into the shaker.

Measure 3/4 OZ (20 ml) of egg white with the jigger and pour into the shaker. 

Measure 2 OZ (60 ml) of amaretto liqueur with the jigger and pour into the shaker.

Shake the ingredients dry (dry shake), i.e. without ice. This allows the ingredients to emulsify, and the egg white to start whipping to obtain the foam that makes the cocktail more distinctive and inviting.

Add the ice to the shaker, close and shake vigorously until the outer metal becomes very cold to the touch.

Remove the champagne glass from the freezer. Open the shaker and pour the cocktail, filtering it with a colander (double strain). The double filtering prevents ice flakes from ending up inside the glass.

Remove a tongue of peel from a lemon with a citrus peeler and use it to garnish the glass. The cocktail is ready to be served.

History and variations

This cocktail is a more delicate variant of whiskey sour.

Starting with the original recipe, you can make different twists by replacing the liqueur with others of your choice.

Vegan amaretto sour

For a vegan version of amaretto sour, you can replace the egg white with aqua faba, or the cooking water of chickpeas.

Ivan Della Nave's tips

Before adding the ice to the shaker, it is advisable to proceed with a dry shake, to whip the egg white and start creating the foam. Then add the ice to the other ingredients and finish whipping the egg white.