Amaretto, lemon or lime juice and egg white are shaken together to create this classic cocktail. The Amaretto Sour is warming, nutty and slightly sweeter than the standard sour with contrasting bright citrus. This is a great low ABV sour and the perfect choice for lovers of amaretto.
Amaretto, Lime Juice, Egg Whites.
*premium glassware pictured, event glassware may differ
The Amaretto Sour is a member of the sour family of drinks but due to amaretto’s high sugar content it is certainly at the sweeter end of the spectrum.
If you’re planning on including an Amaretto sour when planning your mobile bar hire it works great as part of a sours-based menu or a classic cocktail list.
Amaretto is a liqueur and a drink like an Amaretto Sour is rare in that it uses a liqueur as a base spirit, this means that an Amaretto sour is a great choice to include on a low-alcohol menu.
Like many sours, an Amaretto Sour commonly includes egg-white as a thickening agent. Don’t be alarmed by the inclusion of raw egg in a cocktail, we only use fresh free-range eggs in our cocktails. For seasoned drinkers, egg-whites will be a pretty standard ingredient to come across and it doesn’t really affect the taste of the drink —if you’ve ever had a cocktail with a big foamy white head, chances are it was made with egg-whites.
If you’d prefer not to include egg-white in your drink there are vegan alternatives such as aquafaba, (the starchy water from tinned chickpeas) which have similar thickening properties without having an adverse effect on flavour. Alternatively, the egg white can be left out entirely for a sharper, more traditional Amaretto sour consisting simply of Amaretto and lime.
If you’re looking for a stronger, slightly more sophisticated Amaretto cocktail for your bar hire you may want to consider including a Godfather on your menu. This classic stirred drink consists simply of Amaretto and whiskey combined and served short with Ice.
If you’re keen to include an Amaretto sour on the menu for your bar hire and want to know more about what cocktails can be paired with it be sure to speak to your event organiser or check out some other liqueur-based, low alcohol or sour-style cocktails from our list.
The amaretto sour, like a lot of cocktails, doesn’t have a direct history that can be easily traced. It’s has the classic structure of a sour, with just the base ingredient swapped out.
It’s likely this drink was created by an Italian-american bartender, with the bitter flavour of many Italian cocktails not being to the taste of American drinkers, this would have been a good way to showcase Italian liqueur to market more accustomed to sweet cocktails. Amaretto was first imported to the United States in the early 1970s and the Amaretto Sour was probably created around this time.
Myths & Legends
The timeline of the drink correlates with Italian immigrants moving over to the States, bringing with them their bitter liqueurs like Campari and Aperol.
Americans at the time preferred their cocktails on the sweet side so it could be the case that the Amaretto sour took off because of that sweet tooth.
A recipe for the Amaretto Sour is featured in Gary Regan’s The Joy of Mixology, Regan omits the usual egg-white, listing his recipe as follows:
2 ounces amaretto
1 ounce lemon juice
1 maraschino cherry, for garnish
1 half wheel orange, for garnish
Gary Regan, The Joy of Mixology, p.205
Ingredients & Equipment
Disaronno is the most well known of the amaretto liqueurs and does make an excellent sour. Lazzaroni also makes a great liqueur that is worth seeking out.
- 50ml Amaretto
- 25ml Lemon or Lime Juice
- 1 Egg White
- Lemon Peel and Cocktail Cherry for Garnish
- Hawthorne Strainer
- Mexican Elbow
- Rocks Glass
- Cubed Ice
- Take your Boston glass or small tin
- Crack your egg and pass the yolk from one shell to the other to separate it from the white
- Add the egg white to the shaker
- Using your Jigger to measure add the amaretto to the shaker
- Using your Mexican elbow and your Jigger to measure, Squeeze 25ml of Lemon or Lime juice, depending on your preference and add it to the shaker
- Fill your shaker with cubed ice and seal with your Boston tin or lid
- Shake vigorously for 10-15 seconds or until your tin is very cold
- Using your Hawthorne strainer, strain the cocktail back into your Boston Glass or small tin and discard the ice
- Re-seal your shaker and shake again for a further 10-15 seconds, this will aerate the egg white
- Prepare your rocks glass by filling it with cubed ice
- Pour your cocktail into the glass and garnish with a slice of lemon peel, a cocktail cherry on a stick and a dash of Angostura bitters if desired
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.