Amaretto Sour
Sweet almond liqueur, fresh lemon and a touch of bourbon shaken into a rich, silky sour. Nutty and rounded, but with enough citrus and whiskey to keep the sweetness in balance.
Amaretto Sour Recipe
- Disaronno Originale 50 ml
- Bourbon whiskey 20 ml
- Lemon juice 30 ml
- Cane sugar syrup 5 ml
- Angostura® 2 drops
- Cocktail foamer 4 drops
- Fresh lemon 1 twist
- Ice 200 g
Make it properly
- Add the Disaronno, bourbon, fresh lemon juice, sugar syrup, Angostura bitters and Fee Foam to a cocktail shaker.
- If using Fee Foam, shake briefly without ice to begin creating the foam.
- Add approximately 150 g ice and shake hard for 10–12 seconds.
- Add approximately 100 g fresh ice to a rocks glass.
- Double strain the cocktail over the fresh ice.
- If using a lemon twist, express the oils over the surface of the cocktail and place the twist on the rim.
WHAT MAKES A GOOD AMARETTO SOUR?
A good Amaretto Sour should taste of Amaretto first, but it should not taste like liquid marzipan or sugar syrup. Fresh lemon gives the drink acidity, while a small measure of bourbon adds dryness, strength and structure.
The foam should be light and silky rather than thick, and the finished cocktail should remain refreshing despite the natural sweetness of the liqueur.
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AMARETTO SOUR RECIPE, INGREDIENTS & TIPS
The Amaretto Sour is one of the most approachable cocktails in the sour family. Its distinctive almond and marzipan character makes it immediately recognisable, while fresh lemon gives the drink enough acidity to remain refreshing. Very simple versions combine only Amaretto and lemon juice. Adding a small amount of bourbon creates a much more balanced cocktail. The whiskey gives the drink additional structure and dryness without taking attention away from the Amaretto. For the Drinkero recipe, 50 ml of Disaronno remains the main ingredient, with bourbon used only to support it.
THE BEST INGREDIENTS FOR AN AMARETTO SOUR
A good Amaretto Sour needs rich Amaretto, fresh lemon and enough bourbon to balance the sweetness.
For Drinkero's version, we recommend Disaronno Originale, bourbon, fresh lemon juice and MONIN Pure Cane Sugar Syrup. Fee Brothers Fee Foam and Angostura bitters can be added optionally for extra texture and complexity.
HOW TO BALANCE AN AMARETTO SOUR
The main challenge with an Amaretto Sour is controlling sweetness.
Amaretto contains considerably more sugar than base spirits such as whiskey, gin or tequila. Too much additional syrup can quickly make the cocktail heavy.
Our standard balance is:
50 ml Amaretto + 20 ml bourbon + 30 ml lemon + 5 ml sugar syrup
The 5 ml syrup is optional. Leaving it out creates a slightly sharper and drier version.
The Amaretto should remain the dominant flavour, while bourbon provides structure and fresh lemon keeps the drink bright.
The first impression should be sweet almond and marzipan, followed by fresh citrus and a slightly drier whiskey finish.
THE STORY BEHIND THE AMARETTO SOUR
Amaretto is an Italian liqueur style closely associated with Saronno in Lombardy.
Its characteristic flavour is reminiscent of almonds and marzipan, although different producers use different ingredients and recipes to achieve that distinctive profile.
The Amaretto Sour became particularly popular during the second half of the 20th century, when sweet liqueur-based cocktails became increasingly common.
Many early versions were simply Amaretto mixed with lemon juice or commercial sour mix.
Modern versions generally aim for a better balance between sweetness and acidity. Adding a small amount of bourbon gives the drink more structure while allowing the distinctive Amaretto character to remain at the centre of the cocktail.
WHY AN AMARETTO SOUR IS SHAKEN
An Amaretto Sour is shaken for chilling, dilution and texture.
If cocktail foamer is being used, a short shake without ice first helps introduce air and build foam.
The cocktail is then shaken hard with approximately 150 g ice. This quickly chills the ingredients while adding the controlled dilution needed to soften the lemon and integrate the flavours.
Double straining removes small ice fragments and lemon pulp, giving the finished drink a smoother texture.
HOW TO SERVE AN AMARETTO SOUR
Serve the Amaretto Sour in a rocks glass over approximately 100 g fresh ice.
Large cubes are ideal because they keep the cocktail cold while slowing further dilution.
A lemon twist is optional, but it works particularly well. Express the peel over the drink before placing it on the rim so the citrus oils add a fresh lemon aroma.
The finished cocktail should have a rich amber colour with a pale foam layer when cocktail foamer is used.
Questions about the Amaretto Sour
What is Amaretto?
Amaretto is a sweet Italian liqueur with a distinctive almond-like flavour and notes of marzipan, vanilla and stone fruit.
Is Disaronno an Amaretto?
Yes. Disaronno Originale is one of the best-known Italian liqueurs in the Amaretto style and works particularly well in an Amaretto Sour.
Does an Amaretto Sour need bourbon?
No. An Amaretto Sour can be made without bourbon, but adding a small amount significantly improves the balance.
Bourbon adds strength, oak and dryness while reducing the impression of sweetness.
Is sugar syrup necessary?
No. Sugar syrup is optional.
Use around 5 ml if you prefer a softer, slightly sweeter drink, or leave it out for a drier Amaretto Sour.
Are Angostura bitters necessary?
No. They are optional, but two dashes add spice and complexity.
How much cocktail foamer should I use?
Use 4 dashes of Fee Brothers Fee Foam per cocktail.
It is optional, but recommended if you want the characteristic silky foam on top.
Can I make an Amaretto Sour without cocktail foamer?
Yes. Simply leave it out and shake the remaining ingredients normally with ice.
The flavour remains the same, but the cocktail will have a lighter texture and no foam layer.