This is not your traditional sickly-sweet version of this drink. I am using Jeffrey Morgenthaler’s recipe. Why? Because he’s a fantastic bartender and he knows what he’s doing. I added a few dashes of bitters, though, because I can’t help myself. The addition of bourbon is unusual, but it thoroughly works, lending a depth of flavor that the cocktail normally lacks. Morgenthaler recommends cask-strength (around 125 proof) bourbon, but that stuff’s hard to come by and expensive. I used 100 proof Knob Creek and it worked quite well.
This one was requested by my friend’s wife, and happens to be a favorite of my own wife, so that’s all the excuse I needed to make a couple of them up. It’s an unheralded cocktail, but it’s quite tasty. If you like Amaretto or almond-flavored stuff in general, you will like this. I guarantee it, or I will give you a full refund for this column. The egg white makes a noticeable difference in texture. If you’re freaked out by raw eggs, you can omit it or use pasteurized egg whites, but speaking as someone who is terrified of foodborne illness and treats anything that has even come close to raw chicken as if it needs full immersion in disinfectant … you really shouldn’t be scared of raw eggs, especially when they’re fresh, and you’re mixing them with alcohol.
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.
The Amaretto Sour Cocktail Recipe
- Cocktail shaker
- Cocktail Strainer
- Chilled rocks glass