To further improve the classic Amaretto Sour, Portland, Oregon, bartender Jeffrey Morgenthaler uses fresh lemon juice and high-proof bourbon to round out the cocktail, plus egg white for a dash of body and a silky texture. Egg white may seem unusual, but it’s a traditional addition to many sours, including the Whiskey Sour and Pisco Sour.
Morgenthaler’s take is magic. The relatively small amount of high-proof bourbon doesn’t overshadow the amaretto, but instead bolsters the liqueur, allowing it to present strongly alongside tart citrus. Frothy, sweet, sour, nutty and packing a punch, these minor changes create a more balanced cocktail.
– Mettre la glace dans le verre
– Dans un shaker
– 1 oz Amaretto
– 0.5 oz bourbon
– 0.5 oz sirop demerara
– 1 oz blanc d’œuf
– 0.75 oz Jus de citron
– 3 dash de Bitter angostura
– Reverse Dry shake
– Purger l’eau résiduel du verre
– Double Strain dans le verre
– Garnish
– Spray d’huile de citron