Italian Amaretto Sour
Shake up this classic Italian amaretto sour recipe with a frothy egg white topping in a matter of 2 minutes and you'll feel like you've traveled to Italy. The perfect summer cocktail recipe that uses a dry and wet shake method. All the tips for making the best amaretto sour including type of ice and the bar tools you'll need. For another Italian cocktail, try my espresso martini with Baileys!
Servings 2
Ingredients
- 1 egg separated; reserve yolk for another use
- 4 oz amaretto
- 2 oz fresh lemon juice from 1 lemon
- 2 oz simple syrup
- clear ice cubes see notes below*; don't use shaved or pellet ice
To make a batch of simple syrup
- ½ cup water
- ½ cup sugar
Instructions
To make simple syrup
- Add water and sugar to a small saucepan. Bring to a boil and boil on low until the sugar is dissolved, about 2 minutes. Cool completely and store in a sealed jar or container.½ cup water, ½ cup sugar
For the amaretto sour
- Crack the egg using an egg separator or clean hands as a strainer. Save the yolk for a batch of these salty chocolate blondies.1 egg
- To a cobbler cocktail shaker, add the egg white, amaretto, lemon juice and simple syrup. Put the strainer and top on and shake vigorously for 30 seconds. Yes, you're going to get a workout!4 oz amaretto, 2 oz fresh lemon juice, 2 oz simple syrup
- Remove the lid(s), add ice to the shaker and shake again for at least another 30 seconds up to a minute until frothy. It's ok to open the lid and check if you need to keep shaking.clear ice cubes
- Strain into a glass. Egg froth will rise to the top and separate.
- Serve in champagne or coupe glass. Garnish with amarena cherries and serve with an amaretti cookie.
Notes
Ice tips for shaken cocktails:
Bigger cubes need a longer shake because they melt slower. Too small ice cubes and you risk the ice breaking off leaving shards in your cocktail which will dilute it.
Use as big of ice as you have that can fit a few pieces comfortably in the shaker. Now isn't the time to use that big fancy square ice or the small little pellets both which will affect the temperature and taste of your amaretto sour.
