Amaretto Sour

The Amaretto Sour is thought to have first originated in the 1970s as a promotional push from liqueur brand Disaronno, then known as Amaretto di Saronno. It's a take on the classic sour template of drinks—those that include a spirit combined with sweet and sour elements—that's unique for a few reasons.

While most sours use a base spirit paired with syrup or a liqueur for sweetness, balanced with fresh lemon or lime juice, the original Amaretto sour only required two ingredients: amaretto and lemon juice. This is because amaretto itself provided ample sugar to balance the citrus, filling the part of both base spirit and sweetener.

Unfortunately, as the drink aged through the 1980s and '90s, prefabricated artificial "sour mix" began to replace fresh lemon and sugar in high-volume bars across the globe. While these mixers did a disservice to many classic Sour cocktails, they were especially detrimental to the Amaretto Sour, creating a double dose of sugar that led the cocktail to be associated with a super saccharine profile.

However, modern bartenders have since rehabilitated the drink, finding ways to keep the spirit of the original almond- and marzipan-forward cocktail, while shaping it toward modern tastes.

What Makes the Amaretto Sour Work

Amaretto is an Italian liqueur that’s typically flavored with almonds or apricot stones. Its distinctive profile can be incorporated into numerous cocktails, but notes of deep cherry and toasted nuts lend themselves particularly well to cocktails (like the Sour) which benefit from both depth and sweetness.

To further improve the classic Amaretto Sour, Portland, Oregon, bartender Jeffrey Morgenthaler uses fresh lemon juice and high-proof bourbon to round out the cocktail, plus egg white for a dash of body and a silky texture. Egg white may seem unusual, but it’s a traditional addition to many sours, including the Whiskey Sour and Pisco Sour.

Morgenthaler’s take is magic. The relatively small amount of high-proof bourbon doesn’t overshadow the amaretto, but instead bolsters the liqueur, allowing it to present strongly alongside tart citrus. Frothy, sweet, sour, nutty and packing a punch, these minor changes create a more balanced cocktail.