The recipe
for your table
Shake all the ingredients for 10 seconds without ice to create the foam.
Add ice and shake for another 15 seconds.
Double strain into a tumbler with a large ice cube.
Garnish with half a lemon slice and a cherry.
The story
The Amaretto Sour originated in the 1970s, when Italian almond liqueur conquered the American market and ready-made sour mixes were being poured everywhere. For decades, it was considered a sweet beginner’s drink, until star bartender Jeffrey Morgenthaler published an article in 2012 with the immodest title claiming he made the best Amaretto Sour in the world. His secret: cask-strength bourbon and egg white to counter the sweetness. Since then, the cocktail has been rehabilitated and is appearing again in serious bars – now with fresh juice.
The right glass
Serve the Amaretto Sour on the rocks in a low tumbler holding 32 to 38 cl. The wide glass provides room for a large ice cube and a generous layer of foam, while beautifully showcasing the cocktail’s amber color. Choose a model with a sturdy base – this cocktail is often served as a sweet finale and deserves to be seen. If you want a heavier glass with a thick base for the ice cube, take a look at our whiskey glasses.
Eclat Longchamp Tumbler 32 cl (4 pieces)
RCR Aria Tumbler 38 cl (6 pieces)
Both sets — just €51.94, free shipping from €50.
Variations & twists
The Morgenthaler version with cask-strength bourbon is the standard among connoisseurs—highly recommended. Using lemon and lime together makes it fresher. A few drops of Angostura on the foam add a lovely aroma and a professional finish. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
The splash of bourbon is the difference between lemonade and a cocktail: it adds backbone without overpowering the almond flavor. Always use fresh lemon juice—it is especially important with this sweet liqueur.
The ratio: amaretto, bourbon, and lemon
Amaretto is sweet, so the balance depends entirely on the acidity. Use 4.5 cl amaretto to 2 cl fresh lemon juice—roughly two parts liqueur to one part lemon. The 1.5 cl bourbon is officially optional, but it gives the almond liqueur a dry backbone that keeps it from tasting like dessert. The bar spoon of simple syrup may seem unnecessary alongside all that sweetness, but it rounds out the lemon. If you find it too sweet, increase the lemon juice to 2.5 cl before adjusting the amount of amaretto.
No raw egg: shaking with aquafaba
If you'd rather not serve raw egg white, use 2 cl of aquafaba, the liquid from a can of chickpeas. It foams just as well, and you won't taste it. The technique stays the same: first shake for ten seconds without ice, then shake for fifteen seconds with ice, and double-strain so no ice shards end up in the glass. Don't skip that first dry shake, because without it, hardly any foam will form. Half a bar spoon more aquafaba gives a firmer foam cap, but also makes the cocktail slightly flatter.
Amaretto spritz: same bottle, different glass
If you have a bottle of amaretto on hand but don't feel like shaking, the spritz is the fastest alternative. Fill a large glass with ice, pour in 6 cl of amaretto, top up with 9 cl of prosecco and a splash of soda, and garnish with half an orange slice. Sweeter and more almond-forward than an Aperol Spritz, and ready in half a minute. To cut through the sweetness, squeeze a lemon wedge over the top. This version works well as an aperitif, whereas the sour is best served after dinner.
What else do you mix with amaretto
Beyond the sour, amaretto pairs best with bitter and roasted flavors. Two centiliters added to an espresso makes a caffè corretto with almond, and a splash in cold coffee with milk works just as well. With cola and a lime wedge, you get a simple long drink; with bourbon and a dash of Angostura, a sweeter Old Fashioned. The classic is the Godfather: 4.5 cl scotch with 1.5 cl amaretto over a large ice cube, nothing else. Always keep the liqueur in the minority, because above 3 cl, amaretto overwhelms every other flavor.
Frequently asked questions
What is in an Amaretto Sour?
An Amaretto Sour contains 4.5 cl amaretto, 1.5 cl bourbon, 2 cl fresh lemon juice, a bar spoon of simple syrup, and one egg white, garnished with a lemon slice and a cocktail cherry. The bourbon is officially optional, but gives the sweet almond liqueur exactly the backbone that makes it feel grown-up.
How do you make a Disaronno sour?
A Disaronno Sour is the same cocktail, since Disaronno is the best-known amaretto. Shake 4.5 cl Disaronno, 1.5 cl bourbon, 2 cl fresh lemon juice, a bar spoon of simple syrup, and one egg white first for ten seconds without ice, then for fifteen seconds with ice, and double-strain into a tumbler.
How do you make an amaretto spritz?
For an amaretto spritz, follow the spritz construction rather than the sour: about 6 cl amaretto, 9 cl prosecco, and a splash of soda over plenty of ice in a large glass, with an orange slice. Sweeter and more almond-forward than an Aperol Spritz, and ready in half a minute.
Which glass do you use for an Amaretto Sour?
A low tumbler holding 32 to 38 cl is the right choice. The wide glass leaves room for a large ice cube and the egg-white foam, while showing off the amber color beautifully. Choose a model with a sturdy base; see our old fashioned glasses.
Everything for your bar,
to one address
Glasses in hospitality quality, delivered as a set. Order today, delivered quickly.
Shop the glasses →