- 50 ml amaretto
- 30 ml barrel-proof bourbon (52–66% ABV)
- 30 ml lemon juice
- 5 ml 2:1 simple syrup
- 15 ml egg white, beaten
Dry shake (without ice) everything together. Add a bunch of ice and shake again with gusto. Strain, over fresh ice, into an Old Fashioned glass. Garnish with a couple of maraschino cherries and a twist of lemon peel. If you want to get really frothy use an immersion blender for the first shake.
Amaretto Sour was devised in the 1970s as a promotion for almond liquor Disaronno, known then as Amaretto di Saronno. Originally it was just two parts amaretto to one part lemon juice. Nowadays it usually includes egg white and bourbon, and all the better for it.