Mom's Best Recipes

Recipe

Savory Amaretto Sour Recipe

Silky, smooth, and not too sweet, thanks to a tiny pinch of salt and a quick egg white shake for that cloud-top foam.

By Matt Campbell

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4.8

A frothy amaretto sour cocktail in a chilled rocks glass with a lemon twist on a dark countertop

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If you love an Amaretto Sour but sometimes wish it would calm down on the sugar, you are my kind of person. This version leans savory in the best way. Not salty like soup, just balanced. Think: almondy amaretto, bright lemon, a little bourbon backbone, and one tiny pinch of salt that makes everything taste sharper and smoother at the same time.

Also, we are going for that classic, silky foam. The secret is not fancy equipment. It is a good shake and an egg white. If egg white is not your thing, I have options, but if you want the real deal, this is it. Cozy, crisp, and just dramatic enough to feel like a treat.

A bartender-style cocktail shaker, lemon halves, and a bottle of amaretto on a kitchen counter

Why It Works

Silky and smooth texture: Egg white plus a dry shake creates a stable, creamy foam without adding sweetness.
More grown-up balance: A split base of amaretto and bourbon keeps the drink almond-forward but less candy-like.
Savory edge (in a good way): A tiny pinch of fine sea salt pulls the flavors together and makes the citrus pop.
Bright, not sour-bomb: Fresh lemon gives lift, while simple syrup is optional and kept on a short leash.

Pairs Well With

Storage Tips

This cocktail is best fresh, but you can absolutely prep parts of it.

Make-ahead mix (no egg white)

Combine amaretto, bourbon, lemon juice, and simple syrup (if using) in a jar.
Refrigerate up to 24 hours. Lemon juice loses brightness as it sits, so sooner is better.
When ready to serve, add egg white per drink and shake.

If you already added egg white

Do not store it. Shake and serve right away for best texture and food safety.

Common Questions

What makes this Amaretto Sour “savory”?

It is not a savory cocktail in the olive brine sense. The savory part comes from a tiny pinch of salt, plus using bourbon to dry out the sweetness and add structure.

Is raw egg white safe?

Most store-bought eggs in the US are washed and refrigerated, which helps, but raw egg is still a personal risk decision. If you are concerned, use pasteurized liquid egg whites or swap in aquafaba (the liquid from a can of chickpeas).

Can I make it without egg white?

Yes. You will lose the silky foam, but the drink still tastes great. Shake with ice and strain. If you want foam without egg, use 1/2 ounce aquafaba or a cocktail foamer product.

Do I have to use bourbon?

No, but it helps. Without it, the drink can lean dessert-sweet. If you want a swap, try rye whiskey for more spice or reposado tequila for a warm, vanilla-citrus vibe.

Why is my foam thin?

Usually one of three things: not enough shaking, old egg whites, or you skipped the dry shake. Do a dry shake first (no ice), then shake again with ice until the shaker feels very cold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cocktail shaker (or a mason jar with a tight lid)
Jigger or measuring spoons
Fine-mesh strainer (recommended for smooth foam)
Citrus juicer
Rocks glass

I started making Amaretto Sours at home when I wanted something cozy but not cloying, like dessert that accidentally became a drink. The first few were tasty, but they always hit me as a little loud. Too sweet, too sticky, not enough snap.

Then I tried two small changes that made it click. I added a splash of bourbon for backbone, and I treated salt like it belongs in cocktails the same way it belongs in caramel. Suddenly the whole thing tasted cleaner, brighter, and weirdly more almondy. Now it is my go-to when I want a “one drink, done” kind of night.