• Amaretto liqueur
  60 ml (2 oz)

  Use a quality Italian amaretto for best flavor
• Fresh lemon juice
  30 ml (1 oz)

  Freshly squeezed is key
• Simple syrup
  15 ml (0.5 oz)

  Adjust to taste
• Egg white (optional)
  15 ml (0.5 oz)

  For a silky texture and foamy top
• Angostura bitters (optional)
  1 dash

  Adds complexity

• Cocktail shaker
• Jigger
• Strainer
• Rocks glass
• Citrus juicer

1. 1

   Add the amaretto, fresh lemon juice, simple syrup, and optional egg white to a cocktail shaker.

2. 2

   If using egg white, do a dry shake (shake without ice) for about 10 seconds to emulsify.

3. 3

   Add ice to the shaker and shake vigorously for another 15–20 seconds.

4. 4

   Strain into a rocks glass filled with fresh ice.

5. 5

   Top with a dash of Angostura bitters if desired.

6. 6

   Garnish with a lemon twist and maraschino cherry.

• Perfectly balances sweet and sour flavors
• Easy to make with minimal ingredients
• Smooth, approachable taste for all palates
• Versatile — can be served as an aperitif or dessert drink
• Nostalgic, with a touch of retro cocktail charm

The Amaretto Sour first rose to popularity in the 1970s, riding the wave of Italian liqueurs making their way into American bars. Amaretto, which means 'a little bitter' in Italian, is an almond-flavored liqueur originating from Saronno, Italy. The Amaretto Sour was born as bartenders realized that the liqueur’s natural sweetness paired perfectly with the tartness of fresh lemon juice, creating a universally loved cocktail. Over the years, the recipe has evolved, with some purists adding egg white or bourbon for extra depth, but the classic version remains a crowd-pleaser for its simplicity and flavor.