A Better Amaretto Sour Recipe with Bourbon and Maple

The first time I ever had an Amaretto Sour, I was not impressed. I was at a friend’s backyard party, and someone handed me a plastic cup filled with a sticky, sweet concoction that tasted more like a melted candy than a proper cocktail. For years, I wrote it off as a relic of the past, a drink best left in the 70s. But then, at a lovely little bistro downtown, I saw a beautifully crafted version glide past my table, crowned with a perfect cloud of foam. I had to give it another chance.

That night, I discovered what a real Amaretto Sour should be. It was balanced, complex, and utterly delicious. The key, I learned, was using fresh ingredients and a proper technique. But you know me, I can never leave well enough alone. I went home determined to perfect my own version, one with a little Southern grit and character.

After a few weekends of experimenting in my kitchen, I found the secret. It was a simple addition, something that was probably already on your bar cart. A splash of good bourbon. It was just the thing to cut through the sweetness, add a layer of warm spice, and transform this classic drink into something truly special. This is the recipe that has since become a staple in our house for quiet evenings and lively get-togethers alike.

It’s sophisticated, impressive, and surprisingly easy to make. I can’t wait for you to try it.

Skip to My Special Recipe!

Why This Amaretto Sour Recipe Works

The Amaretto Sour has a bit of a storied past. It surged in popularity decades ago but often fell victim to pre-made, high fructose sour mixes that gave it a reputation for being overly sweet and artificial. The original idea, however, was brilliant. It’s a classic “sour” cocktail, which is a family of drinks built on a simple foundation: a spirit, a sour element (like lemon or lime juice), and a sweet element. When made with care and fresh ingredients, the result is a perfectly balanced and refreshing drink.

The magic of a well made Amaretto Sour is in its simplicity. The sweet, nutty, marzipan-like flavor of the amaretto liqueur is the star. When you pair that with the bright, sharp tang of freshly squeezed lemon juice, you create a delightful contrast that wakes up the palate. The sweetener, which in our case is maple syrup, bridges the gap and adds its own subtle warmth. And of course, the egg white is not for flavor, but for texture. It creates a rich, velvety mouthfeel and a beautiful, silky foam on top that makes each sip feel luxurious.

So, where does my little twist come in? I add a measure of bourbon whiskey. This is the secret weapon that elevates the entire drink. The bourbon introduces a backbone of oak, vanilla, and spice that stands up to the sweetness of the amaretto. It adds a wonderful complexity and a warm finish that keeps the cocktail from feeling one-dimensional. Instead of just a sweet and sour drink, you get a sophisticated sipper with layers of flavor. It’s the kind of small change that makes a huge difference, turning a good classic into an unforgettable house cocktail that will have your friends asking for the recipe.

Ingredients for Amaretto Sour

The beauty of this cocktail lies in its short list of high quality ingredients. There’s nowhere to hide, so using the best you can find will make a world of difference in the final product. Each component plays a vital role in creating that perfect balance of sweet, sour, and complex flavors. Before you start shaking, let’s gather everything you’ll need.

Here’s a look at the lineup:

• 1 ½ ounces amaretto liqueur
• ¾ ounce bourbon whiskey
• 1 ounce fresh lemon juice
• ½ ounce maple syrup
• ½ ounce egg white
• 2 dashes Angostura bitters
• Brandied cherry, for garnish
• Lemon twist, for garnish

Now, let’s talk specifics, because the details matter. For the amaretto, I recommend using a quality brand like Disaronno or Luxardo. They have a more authentic and pronounced almond flavor compared to some cheaper alternatives. The star of our twist is, of course, the bourbon whiskey. You don’t need a top shelf bottle, but a solid, reliable bourbon like Bulleit or Maker’s Mark works wonderfully. It adds that essential layer of warmth and spice.

Please, please use fresh lemon juice. The bottled kind just doesn’t have the same bright, zesty flavor and can make your cocktail taste flat. A simple hand juicer is one of the best investments you can make for your home bar. For the egg white, you can use a fresh egg or pasteurized egg whites from a carton if you have any concerns. Its purpose is purely textural, creating that signature silky foam. Finally, Angostura bitters add a hint of spice and depth, tying all the flavors together beautifully. Don’t skip them!

Step-by-Step Instructions For Making Amaretto Sour

Making a craft cocktail like this might seem intimidating, but it’s really just a sequence of simple steps. The key is in the technique, especially the shaking. We’ll be using what’s called a “dry shake” followed by a “wet shake” to build that perfect, velvety foam. Grab your cocktail shaker, and let’s get started. It’s easier than you think, and the payoff is more than worth it.

1. Combine Your Ingredients

First things first, measure all of your liquid ingredients directly into your cocktail shaker. That means the amaretto liqueur, the bourbon whiskey, the freshly squeezed lemon juice, the maple syrup, the egg white, and the two dashes of Angostura bitters. Combining them all before adding any ice allows the ingredients to integrate fully, and it sets us up for the next crucial step.

2. The Dry Shake

Now, secure the lid on your shaker and, without adding any ice yet, shake it as hard as you can for about 15 seconds. This is the “dry shake.” The goal here is to emulsify the egg white. Shaking without the chilling and diluting effect of ice allows the proteins in the egg white to unravel and trap air, creating a rich, stable foam. You’ll feel and hear the liquid change as it thickens up inside the shaker.

3. The Wet Shake

Once your dry shake is complete, open the shaker and add a generous handful of ice. You want to fill it about two-thirds full. Secure the lid again and shake vigorously for another 15 seconds or so. This is the “wet shake.” This step does two things: it chills the drink down to the perfect temperature and provides just the right amount of dilution, which helps meld the flavors together. You’ll know it’s ready when the outside of the shaker becomes frosty and cold to the touch.

4. Strain and Serve

Using a cocktail strainer, pour the contents of the shaker into a chilled glass. A coupe glass is classic and elegant, but a rocks glass (with or without a large ice cube) works just as well. As you pour, you’ll see the liquid separate from the beautiful foam, which will settle into a thick layer on top. Let it sit for a moment to allow that foam to set.

5. Garnish and Enjoy

The final touch is the garnish. A high quality brandied cherry, like a Luxardo cherry, adds a pop of color and a touch of sweet fruitiness. A lemon twist, expressed over the top of the drink to release its oils, adds a wonderful citrus aroma before you even take a sip. Now, your perfect Amaretto Sour is ready to be enjoyed.

How To Serve Amaretto Sour

Serving this Amaretto Sour is all about presentation and creating an experience. Because it’s such a visually appealing drink with its rich color and frothy top, the way you serve it can make it feel even more special. The right glassware and garnish not only look great but also enhance the aromas and flavors of the cocktail.

The first decision is your choice of glass. Chilling your glassware ahead of time by placing it in the freezer for about 15 minutes is a small step that makes a big impact, keeping your drink colder for longer. A stemmed coupe or Nick & Nora glass gives the drink an elegant, classic feel and is perfect for showcasing that beautiful foam. Alternatively, serving it in a rocks glass, also known as an Old Fashioned glass, over a single large ice cube offers a more modern and casual presentation. The large cube melts slowly, chilling the drink without diluting it too quickly.

Beyond the glass, think about the occasion. This cocktail is wonderfully versatile. Here are a few ideas for when and how to serve it:

• As a Pre-Dinner Drink: An Amaretto Sour is a fantastic aperitif. Its balance of sweet and sour whets the appetite perfectly. Serve it to guests as they arrive for a dinner party.
• With Appetizers: Pair it with a simple cheese board, some salted almonds, or prosciutto-wrapped melon. The nutty and fruity notes in the drink complement these light bites beautifully.
• As a Dessert Cocktail: The sweet almond flavor makes it a wonderful after-dinner drink. It’s like a dessert in a glass, especially when served alongside a simple almond biscotti or a piece of dark chocolate.
• For a Holiday Gathering: The warm, spicy notes from the bourbon and bitters make this a cozy and festive choice for fall or winter celebrations. The brandied cherry garnish adds a touch of holiday color.

No matter how you choose to serve it, take a moment to admire your handiwork. The beautiful contrast of the amber liquid and the creamy white foam is something to be proud of. It’s a drink that tastes as good as it looks.

How To Store & Reuse Amaretto Sour Leftovers

Generally speaking, cocktails, especially those containing fresh juice and egg white, are best enjoyed the moment they are made. The magic is in the fresh shake, the chill from the ice, and that perfect foam. However, if you’re planning for a party or find yourself with some extra mix, there are smart ways to prepare ahead and store components to make your life easier.

The key is to think about batching the stable ingredients. You can’t store a fully prepared Amaretto Sour with the egg white shaken in, as the foam will deflate and the texture will be lost. But you can absolutely create a pre-mix of the base, which is a fantastic time saver when you’re hosting. This allows you to serve fresh, high quality cocktails on demand without measuring out each ingredient one by one for every guest.

Here’s how to best approach it:

• Create a Base Mix: In a large bottle or pitcher, combine the amaretto, bourbon, lemon juice, and maple syrup. You can scale the recipe up as needed. For example, to make a batch for eight drinks, you would combine 12 ounces of amaretto, 6 ounces of bourbon, 8 ounces of lemon juice, and 4 ounces of maple syrup.
• Refrigerate the Batch: Seal your container tightly and store this base mix in the refrigerator. It will keep well for up to three days. The lemon juice is freshest within the first day or two, so try to use it within that timeframe for the best flavor.
• Prepare to Serve: When you’re ready to make a cocktail, simply measure out about 3.75 ounces of your pre-made mix into a shaker. Then, add your fresh egg white and bitters, and proceed with the dry shake and wet shake as usual. This method ensures every single drink has that perfect, freshly made texture and foam.

This batching technique is my go-to for parties. It gives me more time to spend with my guests and less time stuck behind the bar. It’s the perfect compromise between convenience and quality, ensuring every Amaretto Sour you serve is as delicious as the first.

Substitutions & Variations For Amaretto Sour

Once you’ve mastered the classic recipe, it’s so much fun to play around and make it your own. This Amaretto Sour is a fantastic canvas for experimentation. Whether you need to accommodate a dietary restriction or you’re just in the mood to try something new, there are plenty of simple swaps and additions you can make. Think of this recipe as a starting point for your own signature cocktail.

Most of the ingredients have easy substitutes that can subtly or dramatically change the drink’s profile. It’s a great way to use what you already have in your pantry or liquor cabinet, or to tailor the drink to a specific taste preference. Here are some of my favorite variations to try:

• Vegan Amaretto Sour: The egg white is essential for the texture, but you can easily make this drink vegan. The best substitute is aquafaba, which is the liquid from a can of chickpeas. Use about ¾ ounce of aquafaba in place of the egg white and shake it the exact same way. It creates a surprisingly stable and beautiful foam.
• Whiskey Swap: While I love the smoothness of bourbon in this drink, you can certainly use a different whiskey. Rye whiskey will give the cocktail a spicier, peppery kick that is absolutely delicious. For a smokier version, you could even try a splash of a mellow Scotch.
• Sweetener Variations: Maple syrup adds a lovely warmth, but you can swap it for other sweeteners. A classic simple syrup (equal parts sugar and water) will give you a more neutral sweetness. Agave nectar also works well and pairs nicely with the lemon and amaretto.
• Add a Fruity Twist: Muddle a few fresh raspberries or blackberries in the bottom of your shaker before adding the other ingredients. This will add a beautiful color and a layer of berry flavor to the finished drink. You can also experiment with different bitters, like orange or cherry bitters, to complement the other flavors.
• No Bourbon Version: If you prefer a more traditional, sweeter Amaretto Sour, you can simply omit the bourbon. To keep the drink balanced, I would recommend increasing the amaretto to a full 2 ounces and maybe slightly reducing the maple syrup to your taste.

Don’t be afraid to get creative. The best cocktail is the one you love to drink, so feel free to adjust the ratios and ingredients until you find your perfect Amaretto Sour. Cheers to experimenting!

5 FAQs About Amaretto Sour

Here are some straightforward answers to the most common questions I receive about this Amaretto Sour recipe.

Why is there egg white in my Amaretto Sour?

This is probably the most frequent question I get, and it’s a great one! The egg white in an Amaretto Sour has nothing to do with the flavor. Its sole purpose is to create the incredible texture and the beautiful, thick foam that sits on top of the drink. When you shake the egg white vigorously (especially during the dry shake without ice), the proteins unwind and trap air bubbles, creating a stable, meringue-like foam.

This foam does two wonderful things. First, it gives the cocktail a silky, rich, and velvety mouthfeel that is incredibly luxurious. It smooths out the sharp edges of the alcohol and citrus, making the drink feel more integrated and pleasant to sip. Second, it serves as a beautiful canvas for garnishes and adds a stunning visual appeal. If you’re concerned about using raw egg, you can use pasteurized egg whites, which are readily available in cartons at most grocery stores. They are heat-treated to eliminate any risk and work just as well for creating that signature foam.

What does an Amaretto Sour taste like?

A well-made Amaretto Sour is a beautiful dance of sweet and sour with a deep, nutty undertone. The primary flavor comes from the amaretto liqueur, which has a distinct taste of sweet almonds and a hint of cherry or apricot. This sweetness is immediately balanced by the bright, tart flavor of fresh lemon juice, which cuts through the richness and keeps the drink refreshing and lively. The maple syrup adds another layer of subtle, warm sweetness that is less cloying than simple syrup.

My version, with the addition of bourbon, has an extra layer of complexity. The bourbon introduces notes of vanilla, caramel, and a gentle oak spice that complements the almond flavor perfectly. It adds a pleasant warmth to the finish and makes the drink feel more substantial and “grown-up.” The Angostura bitters contribute a subtle hint of baking spices, tying everything together. All of this is delivered with a creamy, smooth texture thanks to the egg white foam. It’s nutty, zesty, slightly spicy, and incredibly well-balanced.

Can I make an Amaretto Sour without a cocktail shaker?

You absolutely can! While a cocktail shaker is the ideal tool for the job, you can definitely improvise if you don’t have one. The most important thing is to have a container with a very secure, leak-proof lid. A large mason jar with a tight-fitting lid is a perfect substitute. A travel coffee mug or a sturdy water bottle can also work in a pinch. Just make sure it’s completely clean and doesn’t retain any old flavors.

The process is the same. Combine your ingredients in the jar, screw the lid on as tightly as you can, and perform the dry shake. Then, add your ice, secure the lid again, and do the wet shake. You may want to wrap the jar in a kitchen towel, as it will get very cold. When it’s time to pour, you can either pour carefully to hold back the ice or use a small kitchen sieve or slotted spoon to act as a strainer. You will get a fantastic result and prove that you don’t need fancy equipment to make a delicious craft cocktail at home.

What is the best amaretto to use for an Amaretto Sour?

Since amaretto is the star ingredient, the quality you choose will have the biggest impact on the final taste of your drink. While there are many brands available, not all are created equal. Some lower-priced options can be overly sweet and have a more artificial, candy-like almond extract flavor. For a truly excellent Amaretto Sour, it’s worth investing in a mid-range or premium brand.

My personal go-to is Disaronno Originale. It’s widely available and has a classic, well-balanced flavor profile of apricot kernel oil, burnt sugar, and spices that is perfect for this cocktail. Another fantastic option is Luxardo Amaretto di Saschira, which has a more intense, complex, and slightly less sweet profile with a wonderful toasted almond character. Lazzaroni Amaretto is also a great choice, known for its authentic flavor derived from the infusion of famous Amaretti di Saronno cookies. Using one of these will elevate your cocktail from good to truly exceptional.

Why is my Amaretto Sour not foaming?

It can be disappointing when you go through the steps and don’t end up with that beautiful, thick foam. There are usually a few common culprits. The most likely reason is the technique of the shake. The dry shake is absolutely critical. You need to shake the ingredients without ice very vigorously for a full 15 seconds. You are physically working to whip air into the egg white, so don’t be shy with it. Put some muscle into it!

Another factor can be the freshness of your egg. Older egg whites have weaker proteins that don’t hold air as well, so a fresh egg will always give you a better, more stable foam. Also, make sure your shaker and tools are completely clean and free of any soap residue or oil, as any fat can prevent the egg white from foaming properly. Lastly, ensure you didn’t accidentally get any egg yolk in the mix. The fat in the yolk will completely inhibit the foaming process. If you check all these boxes, you should be rewarded with a perfect, creamy head on your Amaretto Sour every time.

Try These Recipes Next

If you enjoyed crafting this delicious Amaretto Sour, you might be ready to try your hand at a few other classic cocktails.

• The Best Old Fashioned Cocktail: A timeless classic that is simple, strong, and sophisticated, perfect for any whiskey lover.
• Perfectly Tart Lemon Drop Martini: If you love a good sour drink, this bright, zesty, and sweet-tart martini is an absolute must-try.
• 10 Refreshing Cocktails for Summer: A great collection of light and refreshing drinks perfect for sipping on the porch on a warm evening.

I hope these inspire you to continue your home bartending journey!