Back by popular demand (my own), here is your next Friday 5 O’Cocktail recipe: the Amaretto Sour! I choose this drink today because it is my all-time favorite. However, after having put in the research today to get you the most authentic recipe, I now find out that I probably don’t know much about how this drink is really supposed to taste, as often things get watered down over time. (Get it? Watered down over time? BAHAHAHAHA!)
I usually make this drink with your typical solution: I get Sour mix, Disaronno Amaretto liqueur from the liquor store, ice, my martini shaker, lemon peel garnish and call it a day. Note: if you want to make this easy, wimpy version, you have my blessing because I’m the fool that did it for this long too, but you MUST buy the powdered sour mix because as far as I know, every liquid mix has the dreaded high fructose corn syrup as it’s sweetener, and now is not the time to discuss that further. Just do as I say, and no one gets hurt.
Here’s my wimpy version recipe, to be properly served in an old fashioned glass:
I use Bar-Tender’s Whisky Sour Mix. Just follow the directions on the package for measurements. Put ice, mix and amaretto in a cocktail shaker. Shake for several minutes to let the mix dissolve. Pour over fresh ice in an old fashioned glass, or just pour it straight up and drink it fast!
Okay, now that we’ve got that out of the way, I am told that this aforementioned version is vile and despicable in the land of Amaretto Sours. This coming from the new generation of semi-pretentious bartender “mixologists” whose job is to let other people know how superior their mix-master bartending skills are. If you want to meet any of these dudes, just go to any bar in Manhattan or Austin on any given night and you are sure to run into one of them. Far be it from me, however, to judge them too much, because I am pretty sure that if I tried this guy’s Amaretto Sour, I’d probably be pretty damn impressed, so without further ado:
Jeffrey Morgenthaler’s Amaretto Sour
Serving Size: “Makes 1 Awesome Drink”
1 1/2 oz amaretto (I only use Disaronno)
3/4 cask-proof bourbon (Booker’s from Jim Beam recommended)
1 oz lemon juice
1 tsp simple syrup (2:1 ratio sugar to water)
1/2 oz egg white, beaten
Dry shake ingredients to combine. (This method means to put the ingredients in a cocktail shaker and mix them without ice first. This is often done for recipes calling for egg white, in order to get it frothy first). Add ice to the cocktail shaker and shake well. Strain the mixture over fresh ice into an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Last step: “Serve and grin like an idiot as your friends freak out.”
Is it too early to test this recipe? I mean, I think I sort of owe it to my readers to make sure I’m giving you good information, right? Plus, it’s got egg whites in it which is breakfast food…