If you are looking for a true-to-classic Amaretto Sour made exclusively with amaretto liqueur and no bourbon, this exact recipe delivers that perfectly balanced, nutty, and sweet profile you crave. While many modern bartenders tweak the drink with extra spirits, this version sticks to the rich, almond-forward roots of the original while giving you the option to add bourbon later if you prefer a boozier bite.

A classic Amaretto Sour is proof that simple ingredients can create the best cocktails. Balancing the rich, almond-forward sweetness of Italian amaretto with the bright, citrus of freshly squeezed lemon juice makes this cocktail is an effortless crowd-pleaser. Topped with a silky, velvet-like foam, it strikes the ideal equilibrium between sweet, sour, and creamy. Whether you’re mixing up a quick weeknight drink or hosting a weekend gathering, this refined spin on a nostalgic staple delivers bartender-quality results right from your home bar.

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What is Amaretto?

Amaretto is a traditional Italian sweet liqueur that originated in Saronno, Italy. Its name translates to “a little bitter,” referring to the distinct bitter-sweet notes that balance its rich profile.

Despite its pronounced nutty aroma and distinct flavor reminiscent of marzipan, most commercial amaretto isn’t made purely from almonds. Instead, it is typically crafted from apricot pits, peach stones, or a combination of almonds and botanical extracts. Premium options like Disaronno, Lazzaroni, or Gozio offer a warm, comforting profile packed with notes of toasted nuts, vanilla, and dark fruit that make it an essential bottle for any home bar.

Optional: Add Bourbon (The Bartender’s Upgrade)

If you find classic Amaretto Sours a bit too sweet or low in alcohol, try the iconic Jeffrey Morgenthaler technique: split the base with high-proof bourbon.

Amaretto on its own sits around 28% ABV and contains a high amount of sugar. Substituting a portion of the amaretto with a bold, cask-strength or high-proof bourbon (such as 100-proof Bottled-in-Bond) introduces oak, leather, and spice notes.

Proportion: Use 1½ oz Amaretto paired with ¾ oz Bourbon alongside your fresh lemon juice and simple syrup.

Garnish Options

Garnish can elevate the cocktail’s visual appeal and create a multi sensory experience. Because an Amaretto Sour features a dense white foam, contrast is key.

The Classic Duo: Skewer a dehydrated lemon wheel and a dark brandied cherry (like Luxardo or Amarena) on a cocktail pick and rest it across the rim.
Angostura Bitters Art: Add 3 small drops of Angostura bitters directly onto the foam, then drag a toothpick through them to create a sleek heart pattern. This adds visual elegance while masking any raw aroma from the egg white.
Citrus Twist: Express the oils from a fresh lemon peel over the top of the glass to release aromatic citrus oils, then twist and drop it into the drink.

Vegan (Egg-Free) Options

You don’t need raw egg whites to achieve that signature micro-foam head. You can easily adapt this recipe with plant-based alternatives:

Aquafaba (Chickpea Liquid): The liquid from a can of unsalted chickpeas is the ultimate egg-white substitute. Use ½ oz of aquafaba in place of the egg white. It emulsifies identically, creating a dense, velvety foam without altering the flavor of your drink.
Fee Foam or Cocktail Foamer: Commercial cocktail bitters companies make vegan foam drops. A few dashes added directly into the shaker will create a quick, consistent foam layer.

Pro Tips

Master the Dry Shake First: Always perform a dry shake (shaking all ingredients without ice for 15 seconds) before adding ice for the final wet shake. Shaking at room temperature allows the proteins in the egg white or aquafaba to build a stable foam structure without being prematurely diluted by melting ice.
Always Use Fresh Lemon Juice: Bottled lemon juice contains preservatives and lacks the bright, essential oils that cut through the sweet amaretto. Always squeeze fresh lemons right before mixing.
Double Strain for Perfection: Pour the cocktail through a fine-mesh conical strainer into your glass. This catches tiny ice chips and fruit pulp, ensuring your foam remains buttery smooth.
Adjust Simple Syrup to Taste: Depending on the brand of amaretto you choose, you may want to scale back the simple syrup to ¼ oz, or omit it, if you prefer a sour-forward balance.

🍹 Home Bar Supplies You Might Need: 🍹

Before you start whipping out the ingredients to make this drink, make sure you have these essential bar tools in your kitchen first (or shop for them here):

Remember to add the egg white first and shake before adding the ice and shaking a second time. This technique, and the egg white, creates the silky foam on top.

Classic Amaretto Sour Ingredients

2 oz amaretto liqueur
1 oz lemon juice
½ oz simple syrup
1/2 ounce egg white (or aquafaba or foaming drops)

1. In a cocktail shaker, add the amaretto liqueur, lemon juice and simple syrup. Shake vigorously until well combined.

2. Add the egg white (or chickpea liquid for vegan) and shake without ice to combine thoroughly.

3. Fill the shaker with ice cubes and continue to shake vigorously for 10 seconds or until chilled.

4. Strain into a martini glass or an old-fashioned glass filled with fresh ice cubes.

5. Garnish with a lemon wheel and serve immediately. Enjoy!

Amaretto Sour Classic Recipe

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