The Amaretto Sour was created and brought to the US in 1974 by Italian importer Amaretto di Saronno to promote its Amaretto liqueur which eventually became Disaronno Originale in 2001. It was originally made with 2 parts Amaretto and 1 part lemon juice and was promoted as a lighter version of the Whiskey Sour. It became very popular in the 80’s disco scene, but most bartenders used a sour mix vs fresh lemon juice, which was the norm back in the day. It was revived in 2012 by bartender Jefferey Morenthaler who added bourbon, fresh lemon juice and egg white. I am using the original easy recipe but taking it up to craft cocktail level with fresh lemon juice and simple syrup which pairs beautifully with the almond and apricot flavors of the Disaronno Amaretto liqueur. By the way, if you want a fun “disco” version, try it in the Smokpub iWhiskey Pro VI light up spinning glass (see Amazon link below) which also makes a great gift. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Cutting Board
- Knife
- Small Saucepan
- Measuring Cup
- Double Rocks Glass (Smokpub iWhiskey Pro VI)
- Cocktail pick
Ingredients – Serves 1
- 2 oz Amaretto (Disaronno)
- 1 oz Lemon Juice
- .5 oz Simple Syrup
- Lemon wheel for garnish
- Maraschino cherry for garnish
Method
- Make the simple syrup. Add 1 cup water and 1 cup sugar to a small saucepan. Heat to boil and stir. Remove from heat and let cool. Store any unused syrup in the fridge for up to 1 month.
- Make the garnish. Cut a lemon in half. Cut a 1/4-inch lemon wheel from one half. Pat dry a maraschino cherry with a napkin or paper towel. Skewer a cocktail pick through the edge of the lemon wheel and cherry (cherry should be in the middle). Set aside.
- Make the cocktail. Add the Amaretto, lemon juice and simple syrup to a cocktail shaker with ice. Shake to combine and strain into an ice filled Smokpub iWhiskey Glass. Garnish with the lemon cherry cocktail pick. Cheers!
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