Que the Pavarotti, and kick up your feet, you’re about to dabble in a fanciful Italian American experience that you won’t soon forget. The Amaretto Sour is a light, sweetened version of the whiskey sour, but with no fault to flavor. You’re sure to love the experience this cocktail brings to your evening.
Think smoky candle lit office lined with books, a long day of work accomplished, and a cocktail on the rocks to enjoy with your best company, these are the vibes it is made of.
Amaretto is a bitter sweet Italian liquor made from almonds that serves to enhance the smoky bourbon essence while taming it’s bite. Mixed with egg whites, the original recipe calling, the cocktail will sip like honey. Be sure not to leave out any of the ingredients, this surely isn’t a cocktail to be left unkept. I promise, you’ll thank me later.
Shopping and Preparation Suggestions:
Lets start with the elephant in the room…
Egg whites: now, while I do not raise the chickens, pasturize the eggs, or label containers, I do mindfully shop to ensure the product I am purchasing is safe for my consumption. I only purchase products which clearly label pasteurized on the carton, preferring the liquid egg white variety, and I do not skimp on this. I would rather enjoy my cocktails, not be punished by them. However, if you believe you cannot palate this portion of the recipe, feel free to substitute with Aqua Faba. Simply the water drained off a can of fava beans, or chickpeas. Though it does not froth as well, it still helps with texture and blending tastes.
Bourbon: Any bourbon is generally fine, though in my house we tend to gravitate toward Makers Mark. Take your pick on the plethora of American born bourbons and I am sure you won’t go wrong in the choosing.
Amaretto: If you thought there were a vast variety of bourbons, I’m sure you’ll be pondering Amarettos for a while. I suggest talking with your liquor store clerk to find the most popular brand, as most stores carry a varying selection of the alcohol. I like to purchase Di Amore, or Disaronno, however its very easy to get a hand on cheaper varieties like Amarito, which offer the same palatability.
Preparation: When giving the ingredients a good shake, make sure it’s a GOOD shake. It takes time to froth the egg whites efficiently, and with the right hand you can stilt up the egg white nice and tall. Though I love the picture above, I have taken a few more attempts at frothing the egg over my drinks to attain a better result, and you should rather see a thick froth atop the glass when you’re done.
Garnishing’s: Orange: The perfect orange peel twist does not exist, I assure you. If this proves to be too difficult a task, simply slice the orange, separate the flesh from rind, and drop the rind into the cocktail. However, if you’d like to master the craft, take some time and careful exhibition, to use a potato peeler and slice the top layer of orange peel away from the fruit. Once you have a 3-4 inch slice you can simply twist it around a finger and drop it in the glass. Add a little something extra by burning the edges of the peel, and offering a smoky flavor to the cocktail. As for Cherries, any canned or jarred maraschino cherry will do.
Make it a Mocktail!
Can this be made into a mocktail? Well of COURSE it can!! And a tasty one at that!
The secret to the perfect mocktail lies in the amaretto, and I suggest purchasing Lyre’s Amaretti!
The recipe is as follows for one mocktail!
- 2 oz Amaretti
- 1 T lime juice
- 1 T lemon juice
- 2 dashes aromatic bitters
- 1 tsp simple syrup or agave
- 2 T egg whites
- Shake over ice
- Serve with a splash of club soda, garnish with orange peel and maraschino cherry!
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