Amaretto sour
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes 2
Like a Bakewell tart in a glass, the amaretto sour is perfect before or after dinner with its sweet-sharp almond flavour.
By Miriam Nice
Ingredients
- 50ml/2fl oz amaretto
- 75ml/3fl oz lemon juice
- 1 tbsp simple sugar syrup (see Recipe Tips)
- 1 egg, white only
- ice cubes
- 2 maraschino cherries, to garnish
Method
Put 2 coupe or martini glasses into the freezer to chill.
Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside.
Strain the mixture into another glass or jug so you can discard the ice from the shaker.
Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. It's ready when the foam is thick and holds it's shape.
Pour into the chilled cocktail glasses and garnish with a maraschino cherry.
Recipe tips
Getting the egg white to foam up takes a bit of practice but the good thing is it’s quite a forgiving cocktail – if you pour it into the glasses and you’re not happy with how foamy it is you can simply pour it back into the shaker and give it another shake.
Why does amaretto sour use egg white?
You won't taste the egg white but it's essential to get the signature foamy top and silky texture. If you are vegan or just don't want to eat raw egg whites, you can substitute it with 2 tablespoons aquafaba (whipped chickpea water from a tin or jar of chickpeas), but the texture won't be quite the same and there's a more earthy flavour to aquafaba whereas egg whites are very neutral.
How to make a sugar syrup
Combine equal weights of sugar and boiling water in a bowl or bottle and stir or shake until the sugar dissolves. Allow the syrup to cool before using.
