Amaretto Sour Recipe: Not Too Sweet, Just Right
Approx. 4 min read
Easy Amaretto Sour recipe
This is the simple, fresh-lemon version: two parts amaretto to one part lemon juice. Start without extra syrup. You can always adjust the balance after your first sip.
At a glance
- Prep time: 5 minutes
- Difficulty: Easy
- Serves: 1
- Glass: Rocks glass, over ice
- Taste: Almond-like, bright and sweet-tart
- Tools: Shaker, jigger and strainer
Ingredients
- 60 ml (2 oz) amaretto
- 30 ml (1 oz) freshly squeezed lemon juice
- Optional for foam: 15 ml (0.5 oz) pasteurised egg white or 20 ml (0.7 oz) unsalted aquafaba
- Ice, for shaking and serving
- Lemon peel and a cocktail cherry, to garnish (optional)
How to make it
- Add the amaretto and fresh lemon juice to a shaker. Add pasteurised egg white or aquafaba only if you want foam.
- If making a foamy sour, shake without ice for 10–15 seconds. Otherwise, skip this step.
- Add ice and shake firmly for 10–15 seconds, until well chilled.
- Strain into a rocks glass over fresh ice. Garnish with lemon peel and a cherry, if you like.
Quick tip: Use fresh lemon, not bottled sour mix. Amaretto is already sweet, so there is no need to add sugar before you taste the finished drink.
The right amaretto-to-lemon ratio
The easy starting point is 2:1 — 60 ml amaretto to 30 ml lemon. Amaretto brings almond-like warmth and sweetness; lemon gives it a bright finish. Different bottles taste slightly different, so treat this as a starting point rather than a fixed rule.
The Love My Drink sweetness dial
- Too sweet? Add 5 ml (1 tsp) fresh lemon juice, stir gently and taste again.
- Too sharp? Add 5 ml (1 tsp) 1:1 simple syrup for a softer finish.
- Not enough almond-like flavour? Try 5 ml (1 tsp) less lemon next time, or add a little more amaretto to the current glass.
- Tastes flat? Make sure the lemon is fresh and the drink is properly chilled. If it still needs brightness, add a small squeeze of lemon.
Make one small change at a time. A teaspoon can make a noticeable difference in a short cocktail.
Bar-style Amaretto Sour with bourbon
For a more grown-up whiskey edge, add bourbon. Bartender Jeffrey Morgenthaler helped popularise a modern Amaretto Sour made with cask-strength bourbon, fresh lemon, egg white and a little rich syrup. Our variation follows that idea, but lets you leave out the added syrup if you prefer a sharper finish.
Ingredients for one drink
- 45 ml (1.5 oz) amaretto
- 22.5 ml (0.75 oz) cask-strength bourbon
- 30 ml (1 oz) freshly squeezed lemon juice
- Optional: 15 ml (0.5 oz) pasteurised egg white or 20 ml (0.7 oz) unsalted aquafaba
- Optional: 5 ml (1 tsp) rich (2:1) simple syrup, for a rounder finish
- Ice, lemon peel and a cherry
Shake and strain using the same method as the easy recipe. If you prefer a less sweet drink, leave out the syrup for your first try. Morgenthaler's original version includes the 5 ml of rich syrup; a standard-strength bourbon can be used, although its flavour may be gentler.
Egg white, aquafaba or no foam?
Pasteurised egg white creates a velvety, creamy-looking top without making the drink taste eggy. It is a safer choice than ordinary raw egg, although it does not eliminate every food-safety risk.
Unsalted aquafaba, the liquid from cooked or tinned chickpeas, offers an egg-free way to make foam. Use the same dry-shake method. The texture may be slightly different, but the result still looks lovely.
No foam is absolutely fine. Shake the amaretto and lemon with ice, strain and serve. The drink will be lighter in texture, with the same sweet-tart character.
For a simple garnish, twist a strip of lemon peel over the glass to release its aroma. A cocktail cherry adds a pretty finishing touch, but neither is essential.
Amaretto Sour FAQ
Can I make it without a cocktail shaker?
Yes, for the no-foam version. Use a sturdy, leakproof jar with room for the ice to move, close it securely, shake carefully and strain into your glass. A proper shaker is easier for foam.
Can I prepare Amaretto Sours ahead of time?
You can measure the amaretto and bourbon ahead, but squeeze the lemon and shake each drink with fresh ice just before serving. The texture and citrus flavour are best when freshly made.
Is an Amaretto Sour the same as a Whiskey Sour?
No. An Amaretto Sour centres on sweet, almond-flavoured liqueur. A Whiskey Sour uses whiskey as its base, usually with lemon and added sugar. Both are sours, but their flavours are quite different.
Start with the simple 2:1 glass and adjust it to suit your taste. Once you have that balance, the bourbon variation is a lovely next pour.
