Nutty, bitter, sour, and sweet, this is a classic
Italian-American cocktail worth rediscovering. The distinctly Italian (drier) style of Luxardo Amaretto
and fresh citrus will shake any notions of disco-era concoctions from your palate.
1 ½ oz. Luxardo Amaretto di Saschira
1 oz. fresh lemon juice
½ oz. sugar syrup
½ oz. pasteurized egg whites
Lemon slice for garnish
Luxardo Maraschino Cherries for garnish
Dry shake all ingredients and strain back into shaker.
Shake with ice and fine strain into an ice-filled
Garnish with lemon slice and a Luxardo Maraschino Cherry.
Era of Origin
A little sour, a little sweet, and molto Italian-American.
talian Amaretto is an agreeable liqueur that’s
easy to sip by itself — a little bitter, a little sweet
and a little boozy. Famed for its almond taste (a flavor profile imparted by apricot pits, not actual nuts), the traditionally crafted aperitif is much drier than modern mixes make it out to be. Add a little sweetness and fresh citrusy zing, and it becomes a complex, sophisticated cocktail: The Amaretto Sour.
In the 1970s, Italian liqueurs began finding their way into American bars. Luckily for us, cocktails such as the flaming “Coffee Nero” and “The Godfather” (Amaretto and Scotch, on the rocks) soon gave way to the more balanced (yes, balanced) Amaretto Sour. This classically simple cocktail combines almondy Amaretto liqueur with fresh lemon juice and egg whites for a sophisticated play between sour and sweet on the taste buds. The cocktail soon went out of favor once disco-era bartenders swapped in sour mix for the fresh citrus, but with the craft cocktail revival of the early 2000s, enthusiasts are once again spreading the word that a well-made Amaretto Sour is a classic worth rediscovering.