Amaretto Sour

A common variation involves splitting the amaretto base with whisk(e)y. Bourbon is traditionally the go-to, but feel free to experiment with other types.

This cocktail gets a bad rep because of the era in which it was created (the 70s) and more importantly, the quality of the ingredients that were / are often used to make it. We were surprised at how easy to drink it actually is when made with fresh lemons and good quality amaretto.

Whenever drops of Angostura bitters are called for as a garnish, consider putting the bitters in an atomizer and spraying the cocktail instead. Just be careful with the overspray as it can stain surfaces.

Amaretto was created in Saronno, in the North of Italy. The name amaretto is a diminutive of amaro (bitter, in Italian). That being said, and despite hailing from a region famous for amari, Amaretto does not fit in that category and is instead considered a liqueur.

The Amaretto Sour was created some time in the 1970s, as Italian liqueurs started becoming popular in the United States. It later fell out of favor, and eventually brought back by Jeffrey Morgenthaler, who altered the recipe, adding cask-strength bourbon (see Related Cocktails).