Classics Revisited
Amaretto sour: the frothy recipe, with or without egg white
Oct
The amaretto sour is the sweetness of almond liqueur awakened by lemon. Done well, with a real foam and fresh lemon, it has nothing to do with the overly sweet version you may have tasted.
“People think it’s old-fashioned, but it’s quite the opposite: bartenders have put it back on the menu by adding a touch of bourbon. I’m giving you both versions; you choose your side.”
— Your trend hunter
CLASSIC RECIPE
Sweet, but not too sweet
Two recipes and an egg-free foam for a perfect amaretto sour
The classic version
Amaretto, lemon, a hint of syrup and a foam: sweet and indulgent.
The modern version
An extra dash of bourbon: less sweet, more character.
- 5 cl of amaretto
- 2.5 cl of freshly squeezed lemon juice
- 0.5 to 1 cl of sugar syrup (optional: amaretto is already sweet)
- 1 small egg white, or 2 to 3 drops of Fee Foam
- Ice cubes
- Garnish: cocktail cherry and lemon or orange zest
The recipe step by step
- The dry shake: pour all the ingredients into the shaker, without ice, and shake vigorously for 10 to 15 seconds. This first shake builds the foam.
- The shake with ice: add a good handful of ice and shake again for 10 to 15 seconds, to chill and dilute slightly.
- Double straining: pour through the shaker strainer and a small fine strainer into an old fashioned glass filled with ice. The foam will be smoother.
- Resting: let the foam rise and settle for about twenty seconds before garnishing.
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The bartenders’ version: amaretto and bourbon
Popularised by American bartender Jeffrey Morgenthaler, this version adds a dash of strong bourbon. The cocktail becomes less sweet and deeper, and the almond comes through better.
- 4.5 cl of amaretto
- 2 cl of bourbon (ideally a fairly high-proof bourbon)
- 3 cl of fresh lemon juice
- 0.5 cl of rich sugar syrup (2 parts sugar to 1 part water)
- 1.5 cl of egg white, or 2 to 3 drops of Fee Foam
Same technique: dry shake, shake with ice, double strain over ice.
Our tips for a successful amaretto sour
- Always fresh lemon: it’s what keeps the cocktail from being cloying.
- Add the sugar last: taste without syrup, then add some if needed.
- An egg-free foam: Fee Foam gives a consistent white foam, ideal if you serve a lot of glasses.
- An extra aroma: place a vanilla or cinnamon aromatic bubble on the foam with a bubble gun. The aroma is released when the bubble bursts.
- The winter version: serve it under a smoke cloche with cherry wood chips for a festive amaretto sour.
Frequently asked questions
Is the amaretto sour very sweet?
It’s sweeter than other sours. With fresh lemon and little or no syrup, it stays balanced and refreshing.
Which amaretto should you choose?
A good-quality amaretto liqueur with a pronounced almond taste. Taste it on its own: if you like it, you’ll like your cocktail.
Can you make it without egg?
Yes: replace the white with 2 to 3 drops of Fee Foam, using the same shaking technique.
Which glass should you serve an amaretto sour in?
In an old fashioned glass over ice, or in a coupe without ice for the modern version.
DÉLICE BAR SELECTION
To elevate your amaretto sour
An egg-free foam, a scented bubble or a smoky touch: the Délice Bar selection.
The amaretto sour, perfect-foam version
A few drops of Fee Foam and a dry shake: your amaretto sour is topped with a silky foam, egg-free.
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