Amaretto Sour

ABV 11.8% / 1.6 alcoholic units

Primary spirit: Amaretto

A Brief History of the Amaretto Sour

The Amaretto Sour rose to popularity in the 1970s, during a wave of sweeter, low-ABV cocktails that appealed to broader palates. While originally simple — just amaretto and lemon juice — modern takes on the drink have refined the recipe with added complexity, often incorporating bourbon for depth and egg white for texture. Its roots trace back to the classic Sour formula, which has been a bar staple for centuries.

Taste and Flavour Profile

Expect a luxurious almond sweetness up front, followed by a refreshing citrus kick. A touch of bitters or bourbon can add complexity, while egg white brings a silky, smooth texture. It's rich yet refreshing, sweet but balanced — ideal for sipping any time of year.

Food Pairings

• Salted Almonds or Marcona Almonds: Highlight the nutty notes of the amaretto.

• Prosciutto-Wrapped Melon: Sweet, savoury, and fresh — a great balance.

• Goat Cheese Crostini: Creamy cheese complements the citrus and cuts through the sweetness.

• Tiramisu or Almond Biscotti: Pair dessert with dessert for a luxurious finish.

Whether enjoyed as an aperitif or a post-dinner treat, the Amaretto Sour is a nostalgic yet sophisticated sip with timeless appeal.

 Bar Equipment

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Rocks glass

Ingredients

• 60ml Amaretto
• 30ml Freshly squeezed lemon juice
• 15ml Egg white/Aquafaba*
• 1 dash of Angostura bitters 
• Garnish: Skewered lemon slice and maraschino cherry

*Aquafaba is a super vegan alternative to egg because it's rich with substances that enhance water's foaming abilities. Chickpeas contain albumins and globulins, which are the same proteins found in eggs that make them so useful in creating culinary foams.

Method

• Add ingredients into the shaker and dry-shake for 30 seconds without ice.
• Add ice and shake again for 15–20 seconds, until well-chilled.
• Double strain into a rocks glass over fresh ice, or into a coupe without ice.
• Add garnish

What's the best Amaretto for an Amaretto Sour Cocktail?

The best amaretto for an Amaretto Sour depends on whether you're after classic sweetness, depth and complexity, or a modern twist. Here are our top picks:

1. Disaronno Originale

• The most iconic and widely used amaretto.

• Sweet, smooth, and almond-forward with hints of apricot and vanilla.

• Great for a classic, easy-drinking Amaretto Sour.

2. Luxardo Amaretto di Saschira

• Less sweet than Disaronno with a drier, nuttier profile.

• Rich almond flavour with herbal and marzipan undertones.

• Ideal if you want a more balanced or less sugary sour.

3. Adriatico Amaretto (Roasted or Bianco)

• Made with handpicked Italian almonds and sea salt.

• The Roasted version has a deeper, toasted nut flavour.

• The Bianco version is lighter and creamy – unique in a sour.

• Offers a craft, high-quality twist on tradition.

The Amaretto Sour is a timeless cocktail that balances sweet almond richness with a citrusy zing, creating a drink that’s smooth, approachable, and delightfully moreish. Its flavour profile is dominated by the nutty, marzipan-like notes of amaretto liqueur, rounded out by the tart freshness of lemon juice and the velvety texture of egg white. It's a drink that starts off soft and sweet, with a pleasing tang on the finish — making it a favourite among both new and seasoned cocktail lovers.