The Amaretto Sour: Almond Sweetness Rebuilt with Balance

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The Amaretto Sour is a drink with two reputations. One belongs to the sweet, easy-drinking liqueur cocktails that became popular in the 1970s and 1980s. The other belongs to the more balanced modern version, where citrus, whiskey, and texture keep the drink from collapsing into sugar.

Ingredients

• 1 1/2 ounces amaretto
• 1/2 ounce bourbon
• 1 ounce lemon juice
• 1/4 ounce simple syrup
• 1/2 ounce egg white
• 2 dashes angostura bitters
• Garnish with a lemon twist
• Garnish with a brandied cherry

Directions

• Add amaretto, bourbon, lemon juice, simple syrup, egg white, and bitters to a shaker and dry shake.
• Add ice and shake again until well-chilled and frothy.
• Strain into a chilled coupe glass.
• Garnish with a lemon twist and a brandied cherry.

A Sour from the Liqueur Era

Amaretto's rise outside Italy came during a period when sweeter liqueurs were becoming highly visible in American drinking culture. The Amaretto Sour grew from that moment, offering an approachable entry point for drinkers who wanted something softer than a whiskey-based sour.

Its early popularity was understandable, but many versions were overly sweet. That imbalance shaped the drink's reputation for years.

The Modern Rebuild

Contemporary bartenders often correct that problem by borrowing structure from whiskey sours and daisies. Lemon brings needed acidity. A small amount of bourbon deepens the center of the drink without overwhelming the almond character. Egg white adds lift and texture rather than extra sweetness.

That is the key to the modern Amaretto Sour. It still tastes like amaretto, but now it behaves like a proper cocktail.

Why It Still Matters

The drink remains relevant because it shows how a once-dismissed recipe can be improved without losing its identity. At its best, the Amaretto Sour is soft, fragrant, and nutty, but also bright enough to stay composed from first sip to last.

It appeals to a wide range of drinkers for the same reason. It is gentler than many spirit-forward cocktails, yet more structured than dessert-style drinks.

Best in evening service and after dinner, especially when a richer sour profile makes more sense than something lean and bracing.