Italian almond liqueur, fresh lemon, and egg white foam — the sour classic done right.
For decades the Amaretto Sour was dismissed as a saccharine drink — oversweetened amaretto dumped over pre-made sour mix. Cocktail writer Jeffrey Morgenthaler revived it by adding a half ounce of bourbon, fresh lemon juice, and egg white foam. The result is a completely different drink.
The bourbon is the key insight: it cuts the amaretto's sweetness with oak and spice, making the drink genuinely balanced rather than cloying. The egg white is optional but strongly recommended — it gives the drink a silky, pillowy texture that lifts it into the top tier of classic sours.
Use 1 oz bourbon and 1 oz amaretto for a drier, more spirit-forward version. Better for bourbon lovers who want balance over sweetness.
Add ½ oz fresh orange juice and reduce lemon to ½ oz. The orange softens tartness and plays beautifully to amaretto's apricot notes.
Shake amaretto and lemon, strain over a large rock, top with 2 oz Prosecco. Light, bubbly, and dangerously easy to drink.