The Smoothest Amaretto Sour Ever Recipe

For the smoothest amaretto sour ever, gather these ingredients: 2 oz amaretto liqueur, 1 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz egg white, 3 dashes Angostura bitters, and ice. Optional garnish includes a lemon twist and maraschino cherry. Instructions: Add amaretto, lemon juice, simple syrup, egg white, and bitters to a cocktail shaker. Shake without ice for 15 seconds to emulsify the egg white. Add ice to the shaker and shake again for 20 seconds until well-chilled and frothy. Strain into a rocks glass filled with fresh ice. Garnish with a lemon twist and maraschino cherry if desired. Tips: Fresh lemon juice is key for brightness. Simple syrup balances the tartness—make it by dissolving equal parts sugar and water over heat, then cooling. The egg white creates the silky texture; shake hard to fully incorporate it. If concerned about raw egg, use pasteurized egg whites or aquafaba (chickpea liquid) as a substitute, about 0.5 oz. The bitters add depth, so don’t skip them. Serve immediately to enjoy the foam at its peak. This recipe yields one serving, roughly 4 oz total. Adjust sweetness or tartness to taste by tweaking the syrup or lemon juice. Enjoy responsibly!