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Drink alcoholic

Amaretto Sour with Bourbon and Lemon

Mix an Amaretto Sour with bourbon, lemon and syrup. Explore its sweet-tart balance, optional egg-white foam and serving over fresh ice with fruit garnish.

Servings
1

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Ingredients 🧂🥕

Amaretto45 ml
Bourbon Whiskey25 ml
Lemons0.7 pcs
Simple Syrup5 ml
Eggs0.5 pcs
Ice Cubes75 g

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Instructions 👩‍🍳

Step-by-step:

Prepare the lemon and glass: Squeeze the lemon and strain out the seeds. Ready a tumbler with fresh ice. Refer to the illustrated recipe for the exact details.
Combine the sour ingredients: Add amaretto, bourbon, lemon juice and syrup to a shaker. Stir until the sweetening component is evenly distributed.
Shake with ice: Add ice and shake thoroughly so the citrus and spirits form a smooth, integrated cocktail.
Strain and serve: Strain over the fresh ice and serve the Amaretto Sour.

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Amaretto Sour with bourbon and fresh lemon

Sweet almond flavor meets fresh lemon in an Amaretto Sour. Bourbon gives this version a fuller whiskey note, while shaking with ice makes the drink cold and brings its sweet and tart sides together.

More than sweet almond flavor

Amaretto brings the almond character and sweetness; bourbon adds its own whiskey flavor rather than simply making the liqueur sweeter. Lemon juice provides acidity, and syrup rounds out the balance. The aim is to taste both the almond and the lemon without either one taking over.

Shaking chills the mixture and adds a little water as the ice melts. Straining onto fresh ice leaves the shaking ice behind. Serve promptly: even fresh ice continues to melt and gradually softens the flavor.

Wash lemons under running water before cutting and use clean hands and utensils. A lemon peel or cocktail cherry is an optional garnish. If you choose egg-white foam, use a pasteurized egg-white product suitable for uncooked use and whipping. Keep it refrigerated as labeled and wash hands and equipment before and after handling it. Lemon juice and alcohol do not replace pasteurization.

Taste before sweetening further

Use a clean spoon to taste the finished mixture before adjusting it. Amaretto is already sweet, so more syrup is not always helpful. Make small changes and taste again; extra lemon or syrup changes the balance, not just one isolated flavor.

Optional egg-white foam

Egg white adds a soft foam and a silkier feel, but the base drink works without it. For this variation, use the suitable pasteurized product described above and follow its label. The almond, bourbon and lemon remain the flavor of the drink; the foam changes its texture.

Or choose something sparkling

The Aperol Spritz combines bittersweet orange notes with Prosecco and soda. It is built gently in the glass, a bubbly contrast to this shaken sour.

Prepare the ingredients, shake fresh

Keep squeezed lemon juice covered in the refrigerator and store syrup according to its label. Keep any optional pasteurized egg white chilled and observe its after-opening instructions. Have clean glasses and fresh ice ready, then shake individual drinks close to serving. A premixed drink left on ice becomes increasingly diluted.

Frequently asked questions

Why is there bourbon in this version?
It adds a distinct whiskey flavor alongside the sweet almond notes of amaretto.

Does an Amaretto Sour need egg white?
No. Foam is optional here. If you add it, choose a pasteurized product suitable for uncooked use and whipping.

Why strain onto fresh ice?
It leaves the shaking ice behind and gives the cold drink fresh serving ice. It should still be served promptly.

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