How to make an Amaretto Sour

All you need to know about this 70s almondy classic.

If there's one cocktail that has only become better with age, it's the mass-appeal Amaretto Sour. When it was making its first appearances, likely around the year 1974, it was little more than an combination of Amaretto and lemon juice, the latter quickly turning into sour mix - thanks very much, '80s bartending.

That original formulation has evolved and improved since then, taking cues from the far more established Whisky Sour.

Portland bartender Jeffrey Morgenthaler has done much to bring honour to the Amaretto Sour with his version from around 2012, combining the liqueur with cask-strength bourbon, lemon juice, sugar syrup and egg white.


  • 45ml amaretto
  • 22.5ml cask-proof bourbon
  • 30ml lemon juice
  • 5ml 2:1 simple syrup
  • 15 ml egg white, lightly beaten

Method: Combine ingredients in a cocktail shaker and shake without ice. Shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. 

Editor's note: We like Morgenthaler's version with bourbon, but for a classical iteration, use 60ml of amaretto.