Amaretto Sour (Jeffrey Morgenthaler recipe)
Dry shake ∙ 5 min ∙ 18% ABV ∙
Jeffrey Morgenthaler's Amaretto Sour is a whiskey-backed sour: amaretto and cask-proof bourbon shaken with lemon, a little rich syrup, and egg white. Almond-sweet and nutty up front, cut by bright lemon and a bourbon backbone, with a silky egg-white foam — a dessert-leaning drink for after dinner.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Dry shake (without ice) all ingredients: Amaretto liqueur 45 mlBourbon 30 mlLemon juice 20 mlDemerara syrup 5 mlEgg white 10 ml
- Add ice and shake vigorously
- Fine strain into the old-fashioned glass filled with ice
- Garnish with a lemon twist
Tips
- Dry shake without ice first to whip the egg white, then add ice and shake again for a thick, lasting foam.
- The bourbon is the point — a cask-proof, high-strength whiskey keeps the almond sweetness from turning cloying.
- Strain over fresh ice in a rocks glass; skipping the second batch of ice dulls the chill.
- Express the lemon twist over the surface so the citrus oils sharpen the almond aroma.
History
This version is the work of bartender Jeffrey Morgenthaler in Portland, Oregon, who published the recipe on his own blog on February 9, 2012, under the title "I Make the Best Amaretto Sour in the World." During the early cocktail revival the Amaretto Sour — long made with liqueur and sour mix — was widely mocked and dismissed as unserious. Morgenthaler set out to rehabilitate it, adding a measure of cask-proof bourbon for backbone and egg white for texture, turning a maligned drink into what is now often called a modern classic. His recipe remains closely associated with his Portland bar work at Clyde Common.
FAQ
What is in a Jeffrey Morgenthaler Amaretto Sour?
Amaretto liqueur, cask-proof bourbon, fresh lemon juice, a little rich (demerara) syrup, and egg white. The amaretto leads, but the high-proof bourbon and lemon balance its sweetness, while the egg white builds a foamy top. Garnish with a lemon twist.
Is an Amaretto Sour shaken or stirred?
Shaken. Because it contains egg white and citrus, it needs a hard shake — ideally a dry shake with no ice first to emulsify the egg white, then a second shake with ice to chill and dilute.
What makes Morgenthaler's version different from a classic Amaretto Sour?
The addition of cask-proof bourbon and egg white. A classic Amaretto Sour is often just amaretto and sour mix; Morgenthaler adds high-proof whiskey for backbone and egg white for a silky texture, which is why it is called a modern classic.
Can I make an Amaretto Sour without egg white?
Yes, but you lose the signature foam and silky body. Aquafaba (chickpea brine) works as a vegan substitute in the same small quantity. Without either, the drink is thinner and the sweetness feels sharper.
