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American cocktail bars (via Italian amaretto) · Italian-American

Amaretto Sour (Almond Liqueur, Lemon & a Bourbon Backbone)

The grown-up amaretto sour: nutty almond liqueur balanced with fresh lemon, a splash of bourbon for backbone, and egg white for a silky foam. Sweet-tart, almond-scented and far better than the neon bar version.

By Table & Traditions Editors

Published July 11, 2026

An amaretto sour over ice with a silky foam cap, lemon peel and a cherry, warm golden light.

The amaretto sour spent decades as a cloying, sour-mix afterthought until bartender Jeffrey Morgenthaler published a widely copied 'improved' version: cut the sweetness with fresh lemon, add a slug of overproof bourbon for backbone, and shake with egg white for texture. That's the drink here — nutty, sweet-tart and grown-up, the marzipan-scented member of the sour family.

Yield
Makes 1
Prep
4 min
Cook
0 min
Total
About 4 min
Difficulty
Easy

The Amaretto Sour deserves better than its neon reputation. Nutty almond liqueur, fresh lemon, a slug of overproof bourbon for backbone, and egg white for a silky foam: sweet-tart and marzipan-scented, it’s the dessert-leaning member of the sour family.

Bourbon is the fix

The old bar amaretto sour tasted syrupy because it was just amaretto and sour mix. A little cask-strength bourbon adds structure and oak that balances the sweetness — the trick popularised by bartender Jeffrey Morgenthaler, and the reason this version works.

Foam, your way

Egg white gives the classic cloud; aquafaba makes it vegan; skip it and the drink is still lovely. Dry-shake first to whip the foam, then shake again with ice.

One of the sours

Learn the Whiskey Sour ratio and this is a short step away — spirit, citrus, sugar, balance.

Ingredients

Makes
1
  • 45 ml (1 1/2 oz) amaretto A good almond liqueur; the better the amaretto, the better the drink.
  • 22 ml (3/4 oz) bourbon Ideally an overproof/cask-strength bourbon — it adds backbone that keeps the amaretto from tasting syrupy.
  • 22 ml (3/4 oz) fresh lemon juice
  • 1 tsp rich simple syrup Optional — taste first; amaretto is sweet, so you may not need it.
  • 1/2 egg white (about 15 ml) For the silky foam. Aquafaba (15 ml) makes it vegan.
  • lemon peel and a cherry, to garnish
  • ice

Method

Tap a step’s number to check it off as you go.

  1. Add the amaretto, bourbon, lemon juice, syrup (if using) and egg white to a shaker and dry-shake hard for 10–15 seconds without ice.

    Why: The ice-free 'dry shake' whips the egg white into a thick, stable foam.

  2. Add ice and shake again for another 10–15 seconds until very cold.

    Why: The second shake chills and dilutes the drink while setting the foam.

  3. Double-strain into a chilled rocks glass over fresh ice; garnish with a lemon peel and a cherry.

    Why: Double-straining catches ice shards so the foam stays smooth and glossy on top.

A quick, anonymous tap — no review needed.

Variations

  • Vegan

    Swap the egg white for 15 ml aquafaba (chickpea brine) — it foams just as well with no flavour.

  • No egg

    Skip the foam entirely; the drink is still delicious, just without the silky cap.

  • The sour family

    Swap the base — bourbon alone for a Whiskey Sour, pisco for a Pisco Sour, gin for a Gin Sour.

Serving & Storage

A dessert-adjacent sipper that also works as an easygoing aperitif. The almond note loves anything with stone fruit or marzipan.

Pairs with: Almond biscotti, Peach cobbler, Cheesecake, Dark chocolate.

Storage: Make to order; egg-white drinks must be served fresh and cold.

Nutrition

Per serving (1 drink (~120 ml))

Calories
235
Protein
1 g
Carbs
24 g
Fat
0 g
Fiber
0 g
Sugar
22 g
Sodium
10 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why add bourbon to an amaretto sour?

Amaretto on its own is sweet and one-note, which is why the old bar version tastes cloying. A slug of overproof bourbon adds alcoholic backbone and oak that balances the sweetness and gives the drink structure. It's the single biggest upgrade you can make.

Is the egg white safe, and can I skip it?

Egg white gives the signature silky foam; the alcohol and acid help, but if you're cautious use pasteurised egg white or aquafaba (chickpea brine), which is vegan and works just as well. You can also skip it — the drink is still good, just without the foam.

Do I need the extra simple syrup?

Often not. Amaretto is already sweet, so taste before adding syrup — many good amarettos need none, especially with a tart, fresh lemon.

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Further reading