Amaretto Sour

The Amaretto Sour became a bar staple in the 1970s, usually made with amaretto and bottled sour mix. That version gave the drink a reputation for being sickly sweet, but a modern revival has turned it into one of the fastest-rising classics on cocktail menus today, and this is the version responsible.

The key changes are simple. Fresh lemon juice replaces the sour mix, a little bourbon adds backbone and cuts the sweetness, and an egg white gives the drink a silky texture and a soft foam cap. The Portland bartender Jeffrey Morgenthaler popularized this approach in the 2010s, and it has since become the standard at good bars everywhere.

The result is a completely different drink from the old one. Amaretto still leads with its toasted almond and marzipan flavor, but the lemon makes it bright and tart, and the bourbon adds warmth and depth. It is sweet without being cloying, rich without being heavy, and perfect for a cool fall evening.

Glass: Old fashioned glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes

Bartenders tip: Do the dry shake without ice first, which lets the egg white whip up into a stable foam. Morgenthaler uses a higher-proof bourbon to stand up to the amaretto, but any good bourbon works. If you prefer the old-school bar version, amaretto shaken with sweet and sour mix and served with an orange slice and cherry is still a perfectly fun party drink, just a much sweeter one.