Ingredients
- 1Β½ ozamaretto
- ΒΎ ozcask strength bourbon(100+ proof preferred)
- 1 ozfresh lemon juice
- ΒΌ ozrich simple syrup(2:1 ratio)
- Β½ ozegg white
- πBrandied cherry and lemon twist(garnish)
Instructions
- Combine all ingredients in a shaker.
- Dry shake vigorously without ice for 10 seconds to emulsify egg white.
- Add ice and shake again until well chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a brandied cherry.
π History
Portland bartender Jeffrey Morgenthaler famously improved the often-maligned Amaretto Sour by adding bourbon or cask-proof bourbon for backbone and structure. This version has become the gold standard at craft cocktail bars.
