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