![]() “It really is like the best Amaretto Sour in the world. ![]() “All it does is just kind of make the shaking part easier, not to develop this giant stinky cake on top of the fucking drink,” he says.įor garnish, Morgenthaler typically calls on a lemon twist and brandied cherries, in a nod to the bright red maraschino cherries favored in ‘70s-era versions of the drink. Morgenthaler notes that to make it even fluffier, he’ll sometimes build the drink in a mixing tin and then use an immersion blender before shaking with ice. Here, the proper texture is achieved by pre-whisking the egg white in lieu of dry shaking, before shaking with regular ice to chill the drink. Shake the drink with one egg white, but be sure to use a pasteurized egg Whiskey Sour: Swap the almond liqueur with your favorite whiskey or bourbon. A common cocktail addition, this adds body and creates a creamy froth. “Egg white was supposed to be just used as a dollop to give it a kind of rich creamy mouthfeel.” Amaretto Stone Sour: Follow the same recipe, but add orange juice. “I just think that the trend these days of putting like a six-inch egg white head on the drink is really, really gross,” says Morgenthaler. Morgenthalers improved recipe adds high proof bourbon, fresh lemon juice, and an egg white, brightening and balancing this popular (but often too sweet) 70s-era drink. For greater texture, a half-ounce of egg white is added. This perfect Amaretto Sour recipe was created by bartender Jeffrey Morgenthaler in 2012. In place of the typical sour mix, an ounce of fresh lemon juice stands in for brightness, and a small teaspoon-measure of rich (2:1) simple syrup accounts for the smaller pour of amaretto, adding additional roundness to the palate. “You just need something 100 proof or higher-the higher you go the better it’s going to be.” “You can’t make that drink taste good without putting in a different spirit amaretto is not strong enough on its own.” For this, Morgenthaler opts for Booker’s, but notes that Old Granddad 114 is also a good standard. “The whiskey was the thing that makes it really different,” he says. Garnish with an orange slice and a maraschino cherry. Strain the mixture into a highball glass over ice. Open the shaker and add ice, and shake again for another minute. Dry shake (shake without ice) for a minute. The nutty and marzipan flavours of the amaretto add an extra dimension to this great tasting. Add the amaretto, bourbon, lemon juice, simple syrup, and egg white to a shaker. Instead of using two ounces of amaretto he dials the bitter almond liqueur back to one and a half ounces, making up the last half ounce, and then some, with cask-strength bourbon. The Amaretto Sour is a popular twist on the classic whisky sour. What truly sets Morgenthaler’s rendition apart-even from other contemporary versions-is his departure from the traditional sour formula, which results in too cloying a drink. This update calls on overproof bourbon for added backbone and balance. Related Recipe Jeffrey Morgenthaler's Amaretto Sour
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