Amaro Sour with Bourbon and Optional Foam

Amaro, bourbon, citrus juice, and syrup give this sour its bittersweet balance. Learn about optional egg-white foam, safe handling, and serving it cold.

Servings
1

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Ingredients 🧂🥕

Amaro45 ml
Bourbon Whiskey22.5 ml
Lemons0.7 pcs
Simple Syrup5 ml
Eggs1 pcs
Ice Cubes100 g

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Instructions 👩‍🍳

Step-by-step:

Prepare the lime juice and glass: Squeeze the lime and chill the serving glass. Use pasteurised egg white for this uncooked drink. Find the exact details in the illustrated recipe.
Build the foam: Add amaro, bourbon, lime juice, simple syrup and the egg white to the shaker without ice. Close it securely and shake until the ingredients combine and a foam forms.
Chill and strain: Add ice and shake again until chilled. Strain into the prepared glass, letting the foam settle on top, and serve.

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Amaro Sour with bourbon and citrus

An Amaro Sour brings bittersweet herbal flavor into a citrus cocktail. This version also includes bourbon, with syrup rounding out the tartness. Optional egg white adds a fine layer of foam. Enjoy it in a chilled coupe or over ice, with the amaro at the center of the drink.

Amaro, bourbon, and a citrus counterpoint

Amaro supplies the bittersweet herbal character; bourbon contributes another spirit alongside it. Citrus juice brings acidity, while simple syrup adds sweetness. The amaro you choose matters: its flavor will help shape the finished sour. Ice cools the mixture during shaking.

For optional egg-white foam, use a pasteurized product labeled as suitable for uncooked drinks. Keep it refrigerated and follow its handling instructions. Use clean hands and equipment, and clean surfaces after egg contact. Alcohol and citrus do not replace these precautions. Wash citrus under running water before cutting and juicing it.

Foam first, then chill

With egg white, the dry shake comes first: shaking without ice helps develop the foam. Shaking with ice then chills the mixture. If you leave out the egg white, shake with ice to combine and cool the drink. Straining holds back the mixing ice when you pour.

A chilled coupe or a glass over ice

Serve the sour promptly in a chilled coupe or over ice. A few drops of bitters are an optional finish. For a different combination with amaro, the Mezcal Sour pairs it with mezcal and agave syrup. Both drinks use the herbal liqueur, with different spirits and sweetness alongside it.

Tips for a well-prepared glass

Choose the amaro thoughtfully: Start with one whose bittersweet flavor you enjoy.
Have the glass ready: This lets you pour straight after shaking.
Notice the texture: Egg-white foam changes the surface and feel of the drink as well as its appearance.

Optional egg white and bitters

Leave out the egg white if you prefer a sour without foam, or use suitable pasteurized egg white for a foamy finish. The optional bitters add another aromatic accent. Choose a coupe for a stemmed glass or the serving over ice for a different presentation.

Prepare ahead and shake to serve

Keep prepared citrus and opened pasteurized egg white covered and refrigerated according to their labels. Follow the bottle instructions for the amaro and syrup. Prepare the glass ahead, then shake near serving time. Refrigerate any egg-containing remainder promptly; fresh shaking gives you the intended foam.