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Recipe

Amaretto Sour

A classic Amaretto Sour with fresh lemon, a bourbon boost for balance, and an optional egg white foam that makes it feel restaurant-level at home.

Author By Matt Campbell
4.8
A frothy amaretto sour in a chilled coupe glass on a warm wood table, topped with a lemon twist and a cocktail cherry, soft natural kitchen light
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If you have ever ordered an Amaretto Sour and gotten a glass of neon sugar water, I get it. That version is why this drink has a reputation. The good one is different: almondy and cozy from amaretto, bright and snappy from real lemon, and just structured enough to make you go back for another sip.

My favorite fix is simple. Use fresh lemon and give the amaretto a little support with bourbon. It pulls the sweetness into line and adds a warm, toasty backbone. Add egg white if you want that silky foam and “fancy bar” vibe. Skip it if you want low drama. Either way, you end up with a cocktail that tastes like dessert with boundaries.

Amaretto, bourbon, fresh lemons, simple syrup, bitters, and a jar of cocktail cherries arranged on a clean kitchen counter

Why It Works

  • Balanced sweet and tart: Fresh lemon does the heavy lifting so the amaretto stays fragrant, not syrupy.
  • Bourbon adds backbone: A small pour rounds the almond flavor and keeps the drink from tasting like candy.
  • Egg white foam, your choice: The optional dry shake gives you that creamy, cloud-top texture without extra ingredients.
  • Fast, repeatable method: Same build every time, easy to scale for a second round.

Pairs Well With

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Storage Tips

Cocktails do not store well once they are shaken and diluted, especially with egg white foam, which will settle. If you must hold one for a bit, a no-egg version can be capped and refrigerated for a short time, but it will lose that just-shaken texture.

Make-ahead tips

  • Citrus: Juice lemons up to 24 hours ahead. Store in a sealed jar in the fridge.
  • Batch the base: Combine amaretto, bourbon, and simple syrup in a bottle and refrigerate. It is best within 1 week. When ready, measure your portion, add fresh lemon, then shake.
  • Egg white: If using, separate it right before mixing for best foam. Pasteurized carton egg whites work great and feel a little less intense for home bartending.

Scaling for a small group

Making 4 drinks? Multiply everything by 4, batch the amaretto, bourbon, and syrup in a bottle, then shake each cocktail with fresh lemon (and egg white or aquafaba) to keep the foam and dilution on point.

A small sealed glass jar of fresh lemon juice on a refrigerator shelf next to whole lemons

Common Questions

Do I have to use bourbon?

No, but I strongly recommend it. Amaretto plus lemon can skew sweet unless you add either a spirit with bite (a popular modern upgrade is bourbon) or reduce sweetness elsewhere. If you skip bourbon, consider cutting the simple syrup back to 1 teaspoon, then adjust after tasting.

Is egg white safe in a cocktail?

The safest move is using pasteurized egg whites (carton egg whites work great) or skipping egg altogether. Alcohol and citrus can help reduce risk, but they do not make raw egg “safe.” If you are pregnant, immunocompromised, or serving guests who may be, use pasteurized egg whites or use 3/4 ounce aquafaba (the liquid from canned chickpeas) for similar foam.

What does “dry shake” mean?

It means shaking without ice first to build foam, then shaking again with ice to chill and dilute. It is the difference between “nice” and “wow” if you are using egg white.

Can I make it without simple syrup?

You can. Amaretto is already sweet. Start with no syrup, shake, taste, then add 1 teaspoon at a time until it lands where you like it.

What glass should I use?

A rocks glass over fresh ice is the classic, cozy move. A coupe is served up (no ice) and looks a little more dressed up, especially with foam.

Where do the bitters go?

You can shake them in (for a subtle spice) or use them as a finish on the foam. I usually do them on top so the aroma hits first.

The first time I made a proper Amaretto Sour at home, I was trying to use up a bottle of amaretto that had been living in the back of a cabinet like a polite houseguest who never leaves. I squeezed a lemon, added a splash of bourbon on a whim, and suddenly the drink made sense. It went from “sweet afterthought” to “I would absolutely serve this to friends.” Now it is my go-to when I want something cozy, fast, and just a little dramatic in the best way.