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Recipe for Amaretto/Bourbon Sour

Amaretto/Bourbon Sour. Photo by Alfred Siu.

Typically Amaretto Sours don’t include bourbon, but this is a tasty concoction that welcomes the smokey oak accents of quality cask-strength bourbon.

Sours come in many forms, such as Bourbon Sour, Gin Sour, and Rum Sour. Your typical sour contains a base alcohol, lemon/lime juice, and a sweetener (either sugar or cointreau). Nowadays, it is common practice amongst quality bartenders to add egg white which adds a delightful consistency to the drink.

The recipe that I’m sharing with you here is a modified version of Jeffrey Morgenthaler’s Amaretto Sour.

Morgenthaler Method

1 ½ oz Amaretto
¾ oz Cask Strength Bourbon (I used Booker’s)
1 oz Lemon Juice
½ oz Egg White
Teaspoon of Rich Simple Syrup (2:1 Ratio)

My Method

Replace Rich Simple Syrup with Honey Syrup (2:1 Ratio)
Add 3 dashes of Fee Brothers Black Walnut Bitters


  1. Pour all ingredients into a shaker. Do a dry shake for a good 20 seconds or more to emulsify the egg whites.
  2. Add your ice and shake vigorously until well mixed and chilled (Roughly 10-15 seconds).
  3. Double strain into an ice-filled old-fashion glass to ensure that the lemon seeds/pulp don’t get into the drink.
  4. Garnish with a lemon peel and cherry.

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