The Disaronno Sour recipe
for your table
Add the Disaronno, the bourbon, lemon juice and egg white to the shaker and shake for ten seconds without ice.
Add ice and shake for another fifteen seconds, until the shaker is frosty.
Double-strain into a tumbler with one large ice cube.
Garnish with half a lemon wheel and a cocktail cherry.
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Send the Disaronno Sour recipe to your own email so you'll have it handy when you're ready to make it. You'll also get a € 5 discount code on purchases of € 50 or more, for the glasses that go with it.
The story
Disaronno comes from Saronno in northern Italy and has been sold under that name for generations. There are plenty of lovely stories about exactly how it all began, but little of it can be proven. One thing worth noting is that it contains no almonds. Its flavor comes from apricot kernels, spices, and caramel. The sour is much newer. In the 1970s, amaretto took off in America, and the liqueur naturally became part of the standard sour recipe, along with spirits, citrus, and sugar. The bottle became more famous than the category. That's why half of the Netherlands orders this cocktail by brand name.
The right glass
The Disaronno Sour is served on the rocks in a low tumbler holding 32 to 38 cl. This wide glass has room for a large ice cube and the foam head. In a narrow glass, the foam spills over the rim. A heavy base is useful. The glass stays put when you drop in the ice cube, and the drink stays cold longer. Choose clear glass, because that amber color beneath the white foam is half the magic. Looking for a heavier model with a thick base? Browse the old fashioned glasses.
Eclat Longchamp Tumbler 32 cl (6 pieces)
RCR Aria Tumbler 38 cl (6 pieces)
Both sets together € 63,90.
The right tools
For a Disaronno Sour, along with the glass, you'll need a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining, and a citrus juicer. These are the bar tools we use ourselves; you'll find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 5 bar tools together € 100,70.
What do you need to make a Disaronno Sour?
You need amaretto to make a Disaronno Sour. Well-known bottles include Disaronno and Villa Massa. Each liquor page tells you the alcohol percentage, what it tastes like, which cocktails it goes with, and which glass you need.
Variations & twists
Without egg white, you get a short, sharp sour that’s ready in half a minute. Mixing lemon and lime makes it fresher. A few drops of Angostura on the foam add aroma. Use whisky instead of lemon juice and you have a Godfather, with the same liqueur but without the acidity. Half a bar spoon of sugar syrup makes it rounder, though this bottle almost never needs it. Amaretto with cognac over ice is called a French Connection.
Serving tip
Always squeeze the lemon fresh. With a liqueur this sweet, you can taste packaged juice straight away. Put the tumbler in the freezer for a moment first. In a warm glass, the foam subsides within a minute. One large ice cube melts more slowly than a handful of small ones.
Good to know
How much liqueur, lemon, and bourbon
Disaronno is sweeter than most amarettos. So the acidity determines whether the cocktail holds up. We use 4.5 cl of liqueur to 2.5 cl of fresh lemon juice, just under two to one. You don't need simple syrup; the bottle is sweet enough on its own. The 1.5 cl of bourbon is officially optional. Still, it gives the almond flavor a dry base, making it taste less like a dessert. Still too sweet? Increase the lemon juice to 3 cl first, before adjusting the amount of liqueur.
What does Disaronno taste like?
It smells like almond, but the list of Disaronno ingredients contains no almonds. The flavor comes from apricot kernels, spices, and caramel. It has an alcohol content of around 28 percent. That's low for spirits and high for a liqueur, and it contains quite a lot of sugar. That's why every Disaronno cocktail needs something sour or bitter. Taste the liqueur neat first, and you'll know how much lemon to add. An opened bottle keeps for months. Just store it somewhere dark, away from the stove.
Disaronno Sour or Amaretto Sour
It's the same cocktail. Disaronno is the best-known amaretto, so if you order this sour, you'll get an amaretto sour with a brand name on it. The difference is in the bottle. Drier brands such as Lazzaroni or Luxardo need a little less lemon, while Disaronno needs that acidity. The technique is the same; only the proportions shift by half a centiliter. To compare the general version with other brands, see the Amaretto Sour. It uses the same structure with simple syrup.
Making a Disaronno Sour without a shaker
No shaker? A clean preserving jar with a tight-fitting lid works just as well. First, shake for ten seconds without ice, then for fifteen seconds with ice. Strain through a fine-mesh sieve or a tea strainer; otherwise, little shards of ice will float on the foam and the cap will collapse faster. If you want to take things more seriously, use two cups that fit together. You can find them among the Boston shakers. With a jigger, you won't have to guess, because you'll taste an extra half centiliter of liqueur right away.
No raw egg: shaking with aquafaba
Don't want raw egg white? Use 2 cl of aquafaba, the liquid from a can of chickpeas. It foams almost as well, and you won't taste it. The order stays the same. First, dry shake to build up the foam. Then add ice to chill and dilute. Don't skip the dry shake, or you'll get almost no foam cap. An extra half bar spoon makes the layer thicker, but also slightly dulls the flavor. Serve within a few minutes. Foam that sits too long turns tough.
How do you drink Disaronno besides in a sour?
Amaretto works best alongside roasted and bitter flavors. Two centiliters in a hot espresso makes a caffè corretto with almond, and it works just as well in iced coffee with milk. With cola and a lime wedge, you have an easy long drink. With prosecco and a splash of soda, it becomes a sweet spritz. Over ice with a little cream, you have dessert in a glass. Just keep the liqueur in the minority. More than 3 cl will overpower everything else.
Frequently asked questions
What goes into a Disaronno Sour?
4.5 cl Disaronno, 1.5 cl bourbon, 2.5 cl fresh lemon juice, and an egg white. Plus half a lemon slice and a cocktail cherry. You can leave out the bourbon, but it gives the sweet liqueur a dry base. You don't need simple syrup; the liqueur is sweet enough on its own.
How do you make a Disaronno Sour without egg white?
Easy enough. Shake the same proportions with ice for fifteen seconds and strain into a tumbler with a large ice cube. You'll lose the foam and smooth mouthfeel, but not the flavor. If you still want foam without raw egg, use 2 cl of aquafaba from a can of chickpeas and shake for ten seconds without ice first.
Is a Disaronno cocktail the same as an amaretto cocktail?
It works well. Disaronno is the best-known amaretto and is stocked in most home bars. Other brands are drier or more bitter, so you can use a little less lemon juice. Taste the liqueur neat before measuring. Then you'll know whether to stick with 2.5 cl of lemon or add half a centiliter.
What glass do you use for a Disaronno Sour?
A low tumbler holding 32 to 38 cl. This wide glass fits a large ice cube and the egg-white foam, and shows off the amber color beautifully. Choose one with a sturdy base so it stays put when you drop the ice cube in.
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