Go Back
Amaretto Sour with egg white foam, lemon twist and cherry

Amaretto Sour With Egg White

A smooth and frothy Amaretto Sour made with amaretto, bourbon, fresh lemon juice, and pasteurized egg white. A dry shake creates a thick silky foam while bourbon and citrus balance the sweet almond flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 oz amaretto
  • 3/4 oz bourbon
  • 1 oz fresh lemon juice
  • 1/2 oz pasteurized egg white
  • 1 tsp rich simple syrup
  • Ice cubes as needed
  • Lemon twist for garnish
  • Brandied cherry for garnish

Method
 

  1. Add the amaretto, bourbon, fresh lemon juice, rich simple syrup, and pasteurized egg white to a cocktail shaker without ice.
  2. Dry shake vigorously for 15–20 seconds to aerate the egg white and create a thick foam.
  3. Add ice cubes and shake again for 10–15 seconds until well chilled.
  4. Strain the cocktail into a rocks glass filled with fresh ice.
  5. Garnish with a lemon twist and brandied cherry.
  6. Serve immediately while the foam is fresh and thick.

Notes

Use pasteurized egg white because the egg white is not cooked.
Fresh lemon juice gives the cocktail a brighter and cleaner flavor than bottled sour mix.
If your amaretto is particularly sweet, reduce or omit the rich simple syrup.
For thicker foam, shake vigorously without ice before performing the second shake with ice.
For an egg-free version, replace the egg white with 1/2 oz aquafaba.
For a bourbon-free version, use 2 oz amaretto, 1 oz fresh lemon juice, and 1/2 oz pasteurized egg white, then taste before adding syrup.