I cracked the three-ingredient secret to an unexpectedly bright, refreshing Amaretto Sour that will make you rethink what a simple cocktail can do.

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I adore this Amaretto Sour because it tastes like bright, slightly bitter candy that knows how to grown up. I love the almond nuttiness of 2 oz (60 ml) amaretto liqueur pushing through a tart citrus punch, and it wakes my palate in the best way.

I’m obsessed with that slick mouthfeel and the way the lemon cuts the sweetness without apology. It’s simple, bold, and unapologetically sippable.

And every time I take a sip I get a surprised grin. Small, focused pleasures.

Pure, addictive contrast. I reach for it when everything else tastes boring and predictable, every damn time.

Ingredients

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Basically, amaretto brings nutty sweetness and cozy almond notes; it’s dessert in a sip.
Plus, lemon adds bright tartness and zippy freshness; it’ll cut through sweetness nicely.
Basically, simple syrup smooths the edges with clean sweetness so everything balances.

Ingredient Quantities

2 oz (60 ml) amaretto liqueur

3/4 oz (22 ml) freshly squeezed lemon juice — strained if you like pulp

1/2 oz (15 ml) simple syrup (1:1 sugar to water)

How to Make this

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1. Fill a cocktail shaker about halfway with ice so it chills quick and dilutes right.

2. Pour 2 oz (60 ml) amaretto into the shaker.

3. Add 3/4 oz (22 ml) freshly squeezed lemon juice, strained if you don’t want pulp.

4. Add 1/2 oz (15 ml) simple syrup (1:1 sugar to water).

5. Put the lid on and shake hard for about 10 to 15 seconds until the outside of the shaker gets frosty. This chills and aerates the drink so it tastes bright.

6. Fill a rocks glass with fresh ice. Strain the cocktail over the ice. Use a fine strainer if you strained the lemon earlier, otherwise a normal strainer is fine.

7. Give it a quick stir in the glass to marry the flavors, about 2 gentle turns.

8. Optional garnish: a lemon wheel, a twist of lemon peel, or a maraschino cherry. If using a peel, express the oils over the drink first, then drop it in.

9. Taste once, if its too sweet add a splash more lemon, if too tart add a touch more simple syrup, then enjoy.

10. Tip: make a small batch of simple syrup and keep it in the fridge for weeks, and always use fresh lemons not bottled juice for the best bright flavor.

Equipment Needed

1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz)
3. Citrus juicer or reamer (fresh lemons are best)
4. Fine mesh strainer (optional if you want pulp-free juice)
5. Hawthorne or built-in shaker strainer (for pouring into the glass)
6. Rocks glass (old fashioned glass)
7. Bar spoon or regular spoon for a couple gentle stirs
8. Ice scoop or tongs and plenty of ice cubes
9. Small saucepan or microwave-safe jar for making simple syrup
10. Vegetable peeler or zester and a small knife for garnish

These are the basics you need to make the drink quick and clean.

FAQ

What glass should I use and how do I serve it? Serve your Amaretto Sour in an old fashioned or rocks glass over fresh ice, garnish with a lemon wheel or cherry if you want, and sip slowly.

Can I make this without fresh lemon juice? Fresh lemon is best for bright flavor, but in a pinch you can use bottled lemon juice. It wont be as bright, so maybe add a tiny splash more to balance the sweetness.

Is the simple syrup ratio important? The recipe calls for 1:1 simple syrup. You can use that or make a richer 2:1 syrup if you want less dilution and more sweetness control, just reduce the amount you pour.

Can I add egg white for froth? Yes, many people add an egg white for a creamy foam and softer mouthfeel. If you do, dry shake first (no ice) for 10 seconds, then shake with ice to chill. Use pasteurized egg white if you’re worried about raw eggs.

How can I tweak the sweetness or sourness? Adjust by small amounts: add 1/4 oz more lemon if it’s too sweet, or 1/4 oz more simple syrup if it’s too tart. Also try a splash of bourbon to cut the sweetness and add depth.

Best Amaretto Sour Recipe Substitutions and Variations

Amaretto (2 oz): swap with 1 1/2 oz bourbon plus 1/2 oz almond syrup or a couple drops almond extract, for a boozier, nuttier profile.
Lemon juice (3/4 oz): try 3/4 oz lime juice for a sharper, brighter tang, or 3/4 oz orange juice for a sweeter, mellower take.
Simple syrup (1/2 oz): use 1/2 oz maple syrup for a deeper, woody sweetness, or honey syrup (equal parts honey and warm water) for a floral note.
Make it frothy: replace the simple syrup with 1/2 oz and add one egg white (dry shake then wet shake) to get a silky foam and softer acidity.

Pro Tips

– Use very cold amaretto, or even pop the bottle in the freezer for 10 minutes before you start. Cold liquor dilutes less while chilling, so your drink stays bright without getting watery.
– Double strain if you’re picky about texture. A quick pour through the shaker strainer then a fine mesh keeps little pulp bits and ice shards out, so the sip is smoother.
– If it tastes too sweet after shaking, add one or two ice cubes to the glass and stir for 10 seconds then taste again. Small dilution fixes balance fast without wrecking the flavor.
– Try a tiny pinch of flaky salt on top right before you sip. Sounds weird, but it wakes up the lemon and cuts the cloying almond notes in a nice way.

Best Amaretto Sour Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I cracked the three-ingredient secret to an unexpectedly bright, refreshing Amaretto Sour that will make you rethink what a simple cocktail can do.

Servings

servings

Calories

210

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz)
3. Citrus juicer or reamer (fresh lemons are best)
4. Fine mesh strainer (optional if you want pulp-free juice)
5. Hawthorne or built-in shaker strainer (for pouring into the glass)
6. Rocks glass (old fashioned glass)
7. Bar spoon or regular spoon for a couple gentle stirs
8. Ice scoop or tongs and plenty of ice cubes
9. Small saucepan or microwave-safe jar for making simple syrup
10. Vegetable peeler or zester and a small knife for garnish

These are the basics you need to make the drink quick and clean.

Ingredients

2 oz (60 ml) amaretto liqueur
3/4 oz (22 ml) freshly squeezed lemon juice — strained if you like pulp
1/2 oz (15 ml) simple syrup (1:1 sugar to water)

Directions

Fill a cocktail shaker about halfway with ice so it chills quick and dilutes right.
Pour 2 oz (60 ml) amaretto into the shaker.
Add 3/4 oz (22 ml) freshly squeezed lemon juice, strained if you don't want pulp.
Add 1/2 oz (15 ml) simple syrup (1:1 sugar to water).
Put the lid on and shake hard for about 10 to 15 seconds until the outside of the shaker gets frosty. This chills and aerates the drink so it tastes bright.
Fill a rocks glass with fresh ice. Strain the cocktail over the ice. Use a fine strainer if you strained the lemon earlier, otherwise a normal strainer is fine.
Give it a quick stir in the glass to marry the flavors, about 2 gentle turns.
Optional garnish: a lemon wheel, a twist of lemon peel, or a maraschino cherry. If using a peel, express the oils over the drink first, then drop it in.
Taste once, if its too sweet add a splash more lemon, if too tart add a touch more simple syrup, then enjoy.
Tip: make a small batch of simple syrup and keep it in the fridge for weeks, and always use fresh lemons not bottled juice for the best bright flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.