How to make ...
Amaretto Sour
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.
Ingredients
50ml Amaretto
25ml Lemon or Lime Juice
1 Egg White
Lemon Peel and Cocktail Cherry for Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
228 Calories
Allergens:
Contains eggs
Servings:
Serves 1
Method
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 egg white to the shaker and use jigger to measure and 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 share with cubed ice and seal with your Boston tin or lid.
Shake vigorously for 10-15 seconds, or until your tin is very cold and, using your Hawthorne strainer, strain the cocktail back into your Boston glass or small tin, discarding the ice.
Re-seal your shaker and shake again for a further 10-15 seconds. This will aerate the egg white for a fluffy consistency.
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!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Mexican Elbow
Cubed Ice
History
The Amaretto sour, doesn’t have a direct history that can be easily traced, like a lot of cocktails. It’s has the classic structure of a sour, with just the base ingredient swapped out. Amaretto was first imported to the United States in the early 1970s, and it is likely that the Amaretto Sour was created around this time. It is widely thought that 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 therefore would have been a good way to showcase the Italian liqueur to a market with somewhat more of a sweet tooth for cocktails.
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.
