Amaretto Sour.

It’s a fact of life that there’s always a bottle of Disaronno in the cupboard. Usually it was bought for an aunt or your mum one Christmas. But that doesn’t mean it has to stay there. A zesty love letter to the 1970s cocktail that dared to be different: sweet, sour and unapologetically almond-forward, the Amaretto Sour is having more than just a moment.

The main ingredient in any Amaretto cocktail, it is a very sweet drink – which is why Jeff Morgenhaler, a bartender from Portland, Oregon, adds bourbon. It provides an extra kick while rubbing off some of that sweetness.

We mixed this version first - Jeff’s classic recipe. Then, as a further riff on the original, added his suggestion of a slice of lemon and a good slug of Angostura bitters. In our view, this improved it even further. 

Ingredients:

2x shot of Disaronno
2x shot of bourbon/rye whisky
1x shot of fresh lemon juice
1x egg white
1 x lemon twist
2-3 x syrup cherries to garnish

Recipe:

Combine all the ingredients in empty shaker

Shake for 40-60 seconds to emulsify

Fill shaker with ice and shake for another 40-60 seconds 

Strain into glass with fresh ice

Garnish with lemon twist and cherries on a cocktail pick

Jeff’s riff version

Add a slice of Lemon and Angostura bitters to taste