Professional photograph of a Amaretto Sour cocktail with garnish in elegant bar setting

Ordinary Drink

Amaretto Sour

The Amaretto Sour is a delightful cocktail that combines the sweet, almond-flavored liqueur, amaretto, with fresh lemon juice for a refreshing tartness. Often garnished with a cherry or a slice of lemon, this drink strikes a perfect balance between sweet and sour, making it a popular choice for those who enjoy a smooth yet zesty flavor profile. Its vibrant yellow hue and inviting aroma make it a visually appealing addition to any cocktail menu.

  • sweet
  • nutty
  • tart
  • smooth
Leo
By LeoHome Bar SpecialistPublished Reviewed
Prep Time
5 min
Glass
Collins Glass
Difficulty
Intermediate
ABV
15%
Yields
1 serving
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At its core, the Amaretto Sour is a classic ordinary drink that takes about 5 minutes to make. The result is sweet and nutty — worth every second. Consistently one of the most popular happy hour searches, and for good reason.

Key Takeaways

What you’ll learn

  • Jeffrey Morgenthaler revolutionized the Amaretto Sour in 2012 by adding cask-proof bourbon and egg white, transforming a dismissed 1970s relic into a craft classic.
  • The original recipe relied on artificial sour mix; the modern version uses fresh lemon juice, rich simple syrup, and high-proof bourbon for depth and balance.
  • Disaronno is the standard amaretto choice, but Lazzaroni offers a less sweet, more sophisticated alternative that shines in the Morgenthaler ratio.
  • The 2:1 ratio of amaretto to lemon juice creates perfect sweet-tart balance when cask-proof bourbon is added as a counterweight.
  • Egg white transforms the texture into a silky, foam-topped cocktail; aquafaba works as a vegan substitute with nearly identical results.

Ingredients

Serves
1 serving
Glass
Collins Glass
Prep
5 min
  • 1 1/2 ozAmaretto
  • 3 ozSour mix

Method

Preparation

  1. 01

    Shake and strain. Garnish with a cherry and an orange slice.

Origin

History & Origins

Few cocktails have experienced such a dramatic reputation reversal as the Amaretto Sour. Once relegated to the realm of cloyingly sweet 1970s relics, this Italian-American hybrid staged one of the most impressive comebacks in modern mixology. The transformation didn't happen by accident — it took Portland bartender Jeffrey Morgenthaler to rescue the amaretto sour from obscurity and prove that with the right technique and proportions it deserves a place among the classics.

The Amaretto Sour emerged during the 1970s cocktail renaissance, when sweet, approachable drinks dominated bar menus across America. The original recipe was deceptively simple: amaretto liqueur, sour mix, and a cherry garnish. Its widespread use of artificial sour mix — a neon-yellow concoction of corn syrup, citric acid, and preservatives — turned what could have been a balanced cocktail into a tooth-achingly sweet disappointment. By the early 2000s, ordering an Amaretto Sour at a quality cocktail bar would likely earn a judgmental look.

Its widespread use of artificial sour mix — a neon-yellow concoction of corn syrup, citric acid, and preservatives — turned what could have been a balanced cocktail into a tooth-achingly sweet disappointment.

In 2012, Morgenthaler published his reimagined recipe while head bartender at Portland's acclaimed Clyde Common. His version added cask-proof bourbon for depth, replaced sour mix with fresh lemon juice and rich simple syrup, and incorporated egg white for silky texture. The result was a revelation — proof that the core concept was sound but the execution had been fundamentally flawed. Morgenthaler's version sparked a renaissance for the drink; bartenders who had previously dismissed it began experimenting with their own riffs, and today the upgraded Amaretto Sour appears on cocktail menus worldwide.

Bartender’s Insight

Pro Tips

Use cask-proof (100+ proof) bourbon — Wild Turkey 101, Old Forester 100, or Elijah Craig Barrel Proof. Lower-proof bourbon gets lost in the mix and fails to provide the drying counterbalance the amaretto needs.

From Leo

  • Always dry-shake first: combine all ingredients including egg white in an empty shaker, shake vigorously for 15–20 seconds without ice, then add ice and shake again. This builds the foam.

  • Measure precisely — the sweet-tart balance is fragile. Start with the Morgenthaler ratios (1.5 oz amaretto : 0.75 oz bourbon : 1 oz lemon : 1 tsp rich syrup) before adjusting.

  • Express a lemon peel over the foam before garnishing; the citrus oils add aromatic brightness that lifts the whole drink.

  • Use Luxardo or Amarena cherries, never bright-red maraschino. Their complex, brandied character echoes the amaretto's almond notes rather than competing with them.

At the Table

Perfect Pairings

Almond biscotti or marzipan pastries
Tiramisu or espresso-soaked desserts
Aged Parmigiano-Reggiano with honey drizzle
Prosciutto and melon
Dark chocolate truffles (70% cocoa or higher)

Beyond the Classic

Variations

Amaretto Stone Sour

Add 1 oz fresh orange juice to the Morgenthaler recipe for a fruitier, more citrus-forward variation. Reduce simple syrup by half to compensate for the orange juice's natural sugar. The stone sour family adds another citrus dimension without changing the core technique.

Smoky Amaretto Sour

Replace bourbon with 0.5 oz mezcal or Islay Scotch for a dramatically different character. The smoke plays beautifully against the sweet almond and tart lemon. Use sparingly — go to 0.5 oz of a smoky spirit to avoid overwhelming the amaretto.

Spiced Amaretto Sour

Substitute spiced rum (Plantation Stiggins' Fancy or Chairman's Reserve) for the bourbon. The baking spices complement amaretto's almond character differently than whiskey, creating an almost holiday-cookie flavor profile excellent for fall and winter.

Amaretto Sour Spritz

Build over ice in a highball glass and top with 2–3 oz of prosecco or champagne. Reduce egg white to avoid foam overflow. This lighter, effervescent version works as an aperitif and is faster to prepare for groups.

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