The Amaretto Sour , originally a simple mix of two parts amaretto liqueur to one part lemon juice, was introduced by the importer of Amaretto di Saronno (later Disaronno Originale) in 1974 and would go on to become one of the standards of the 1980s. See almond liqueurs. By then, of course, most bartenders ditched the lemon juice for commercial sour mix. Like other popular liqueur highballs of the time, such as the Midori Sour, it was a one-dimensional easy-drinker that tasted mostly of the liqueur from which it was made. The Amaretto Sour can be greatly improved by going back to fresh lemon juice (use 30 ml lemon juice along with 15 ml simple syrup) and adding a little (15 ml) lightly-whipped egg white and 22 ml good cask-strength bourbon.
See also sour mix; crème de noyaux.
Recipe (standard): Mix 45 ml amaretto and 90 ml sour mix, serve over ice, and garnish with a cherry and an orange or lemon wedge.
Sardi, Vincent, with George Shea. Sardi’s Bar Guide. New York: Ballantine, 1988.
By: Jeffrey Morgenthaler