An amaretto sour with egg white is a smooth, sweet-tart cocktail made with amaretto, fresh lemon juice, bourbon and egg white. Dry shaking creates a thick foam cap, while bourbon and citrus balance the sweetness of the amaretto.
What Is an Amaretto Sour With Egg White?
An amaretto sour with egg white is a frothy version of the classic amaretto sour.
Amaretto gives the drink its sweet almond-like flavor, lemon adds acidity, bourbon adds depth, and egg white creates a silky texture and creamy foam.
The egg white mainly affects texture, so a properly made cocktail should not taste noticeably like egg.
What Ingredients Do You Need?
For one cocktail:
- 1½ oz (45 ml) amaretto
- ¾ oz (22 ml) bourbon
- 1 oz (30 ml) fresh lemon juice
- ½ oz (15 ml) pasteurized egg white
- 1 teaspoon rich simple syrup
- Ice
- Lemon twist, optional
- Brandied cherry, optional
Fresh lemon juice gives a cleaner, brighter flavor than bottled sour mix.
What Is the Best Amaretto Sour Ratio?
A balanced ratio is:
1½ oz amaretto + ¾ oz bourbon + 1 oz lemon juice + ½ oz egg white + 1 teaspoon rich simple syrup.
Amaretto provides sweetness, bourbon adds structure, and lemon keeps the drink bright rather than syrupy.
Because amaretto brands vary in sweetness, you can reduce or omit the simple syrup if needed.
How Do You Make an Amaretto Sour With Egg White?
- Add amaretto, bourbon, lemon juice, syrup and egg white to a cocktail shaker.
- Shake vigorously without ice for 15–20 seconds.
- Add ice.
- Shake again for about 10–15 seconds until cold.
- Strain into a rocks glass over fresh ice.
- Garnish with a lemon twist and cherry.
Serve immediately while the foam is fresh and thick.
Why Do You Dry Shake the Egg White?
A dry shake means shaking the cocktail without ice first.
This helps the egg-white proteins trap air and create a thicker, more stable foam before the drink is chilled.
For better results, use a clean shaker and shake vigorously rather than gently.
What Does Egg White Do in an Amaretto Sour?
Egg white gives the cocktail three main qualities:
- Thick foam
- Silky texture
- Softer mouthfeel
It also helps smooth the transition between sweet amaretto and sharp lemon juice.
About ½ oz or 15 ml is usually enough for one cocktail.
Do You Need Bourbon in an Amaretto Sour?
Bourbon is optional, but it makes the drink more balanced.
Amaretto is naturally sweet, so bourbon adds alcohol strength, oak and dryness without overpowering its almond-like flavor.
For an amaretto sour without bourbon, try:
- 2 oz amaretto
- 1 oz fresh lemon juice
- ½ oz pasteurized egg white
Taste before adding any extra syrup.
Why Is My Amaretto Sour Not Foamy?
Poor foam usually comes from insufficient aeration.
Common causes include:
| Problem | Fix |
|---|---|
| Little or no foam | Dry shake before adding ice |
| Thin foam | Shake harder for 15–20 seconds |
| Foam disappears quickly | Improve the initial dry shake |
| Watery cocktail | Avoid over-shaking with ice |
| Weak foam | Make sure the shaker is free from oil or grease |
Use fresh egg white or refrigerated pasteurized liquid egg white and serve the drink immediately.
Is Raw Egg White Safe in an Amaretto Sour?
The egg white in an amaretto sour is not cooked, so pasteurized egg white is the safer choice.
Pasteurized liquid egg whites are also convenient because you can measure exactly ½ oz or 15 ml per drink.
People at higher risk of foodborne illness should be particularly careful with drinks containing raw or undercooked egg.
Can You Make an Amaretto Sour Without Egg White?
Yes.
Without egg white, the cocktail will still have the same basic sweet-and-sour flavor, but it will have less body and no natural foam cap.
For an egg-free foamy version, you can substitute about ½ oz aquafaba and dry shake it in the same way.
What Does an Amaretto Sour With Egg White Taste Like?
An amaretto sour with egg white tastes sweet, tart, nutty and smooth.
Amaretto contributes almond and marzipan-like notes, lemon adds freshness, and bourbon brings vanilla, oak and warmth.
The egg white makes the drink feel creamy without adding dairy.
How Can You Make a Better Amaretto Sour?
Measure the ingredients accurately and use freshly squeezed lemon juice.
Dry shake before adding ice, use fresh serving ice, and avoid adding too much syrup.
Most importantly, adjust the sweetness to your amaretto. A good amaretto sour should taste balanced rather than sugary.
Amaretto Sour With Egg White
Ingredients
Method
- Add the amaretto, bourbon, fresh lemon juice, rich simple syrup, and pasteurized egg white to a cocktail shaker without ice.
- Dry shake vigorously for 15–20 seconds to aerate the egg white and create a thick foam.
- Add ice cubes and shake again for 10–15 seconds until well chilled.
- Strain the cocktail into a rocks glass filled with fresh ice.
- Garnish with a lemon twist and brandied cherry.
- Serve immediately while the foam is fresh and thick.
Notes
Frequently Asked Questions
How Much Egg White Should You Use in an Amaretto Sour?
Use about ½ oz or 15 ml of egg white for one cocktail. This provides plenty of foam without diluting the drink.
Should You Use Lemon or Lime?
Fresh lemon juice is the standard choice. Lime can work, but it produces a sharper and noticeably different flavor.
Does an Amaretto Sour With Egg White Taste Like Eggs?
No. Egg white mainly adds foam and texture and should contribute very little noticeable flavor.
Can You Make an Amaretto Sour Without Bourbon?
Yes. Increase the amaretto slightly and skip the bourbon, but avoid adding too much syrup because amaretto is already sweet.
Is Simple Syrup Necessary?
Not always. If your amaretto is already very sweet, reduce or omit the simple syrup.
Can You Make an Amaretto Sour Ahead of Time?
You can pre-measure the amaretto, bourbon, lemon juice and syrup, but add the egg white and shake immediately before serving.
Can You Use Aquafaba Instead of Egg White?
Yes. About ½ oz of aquafaba can replace egg white and produce a similar foam when shaken properly.
Should an Amaretto Sour Be Served Over Ice?
A rocks glass with fresh ice is the common presentation, although you can also strain it into a chilled coupe and serve it without ice.
I’m Tahira Ramzan, an experienced recipe creator and the founder of EggWhiteRecipes.com. I specialize in simple, practical egg white recipes made with everyday ingredients. My goal is to share easy-to-follow recipes, helpful cooking tips, and reliable methods that make home cooking easier and more enjoyable.
