History & Heritage
“Amaretto made its American splash in the 1970s when U.S. importers promoted simple two-ingredient sours to sell the Italian liqueur. The drink's reputation suffered as it was often mixed with bottled sour mix and served overly sweet. In 2012 Jeffrey Morgenthaler reengineered the recipe with cask-strength bourbon, fresh citrus and rich syrup, transforming it from a disco relic into a balanced modern classic.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Chill a coupe or rocks glass
Combine all ingredients in a shaker without ice and dry shake hard for 15 seconds
Add ice and shake again until well chilled
Double strain into the chilled glass
Garnish with a lemon twist and quality cocktail cherry; dash bitters on the foam if desired
Glassware
Traditionally served up; rocks glass with ice is an accepted alternative
Garnish
Express oils over drink and discard or drop in
Luxardo or similar high-quality cherry
Master's Tips
Professional insights to elevate your craft
Dry shake first for stable foam
Use a high-proof bourbon to balance the liqueur's sweetness
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Amaretto Sour.
Amaretto Stone Sour
Adds orange juice for a lighter, brunch-friendly serve often seen in Midwestern bars.
Changes
1970s Two-Step
Original bottled sour mix version without bourbon or egg white.
Changes
Disaronno Sour
Branded riff topped with a splash of soda water.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Whiskey Sour
A timeless blend of whiskey, lemon, and sugar shaken silky with egg white—template for the entire sour family.
Gold Rush
Bourbon, honey, and lemon. A honey-sweetened whiskey sour that's become a modern classic.
John Collins
The bourbon take on the 19th‑century gin punch from Limmer's Old House—spirit, lemon, sugar and sparkling water built tall and fizzy.