With just the right balance of sweet, creamy, and citrusy flavors, this Disaronno Sour recipe makes a simple yet sophisticated cocktail that’s perfect for nearly any occasion. Similar to a traditional whiskey sour but with a little less kick, it combines the nutty richness of amaretto with a zesty punch of lemon juice and smooth, rich bourbon. A velvety froth and cocktail cherry garnish round out the flavors beautifully, all while giving it an elegant finish!
When it comes to my favorite classic cocktails, sours have to rank somewhere near the top. The combination of a bold, boozy base, bright, puckery citrus, and a hint of sweetness gets me every time. (It’s exactly the same reason why I love my 321 Margaritas, Skinny Mojitos, and Raspberry Limoncello Martinis.)
But of all the many sweet and sour sippers out there, the almond-kissed flavor of a whiskey amaretto sour is something extra unique. I don't often spring for a whiskey cocktail, but this is one I actually love! Featuring just a handful of simple ingredients including freshly-squeezed lemon juice and nutty-sweet almond liqueur, it somehow toes the line between Tiki bar and cigar lounge. It’s a cocktail that can do it all - a true crowd-pleaser!
Jump to:
Why You’ll Love This Recipe For Disaronno Sours
- Quick & Simple - Just 5 main ingredients and 5 minutes of effort are all that stand between you and a round of these delightful Disaronno drinks. You won't need an artificial sour mix either - a combination of fresh lemon juice and simple syrup is all we need for the sour element!
- Shaken, Not Stirred - My favorite attribute of this Disaronno cocktail is the luscious, velvety texture achieved by the addition of an egg white and a good shake. The resulting foam creates a frothy top that's as visually appealing as it is deliciously creamy, and the tiny shards of ice created in the process also act to aerate the drink, improving the overall flavor and mouthfeel.
- Perfect Year-Round - Whether it’s a sunny summer afternoon or a chilly winter evening, an amaretto whiskey sour is always a good choice. Bourbon’s rich warmth is especially fitting for cooler weather, while the tangy notes of lemon and sweet cherry garnish add a refreshing twist on hot days. And while mixed drinks with Disaronno often fall into the “dessert cocktail” category, this one isn’t overly sweet, so it works at any hour!
Recipe Ingredients
Like my spicy margaritas and strawberry mojitos, I like to make my sour cocktails from scratch - no mixers! Here's what you'll need for this one:
- Bourbon Whiskey - Though a classic Amaretto sour doesn't always contain whiskey, I find that it balances out the sweetness of amaretto particularly well. The warmly spiced, caramel-like flavor of bourbon whiskey is my preference, but you're welcome to experiment with a different variety if you'd like! You can also skip the bourbon and make a slightly sweeter, less boozy cocktail; check out the “Optional Variations” section below!
- Disaronno Liqueur - This particular brand of amaretto liqueur is one of the easiest to find in stores, though you can certainly swap in any other brand you prefer.
- Lemon - Using freshly squeezed citrus juice is imperative for the brightest, cleanest flavor. Here’s a tip: firmly roll the lemon on your work surface for 10-15 seconds (this will help you extract more juice), then wash, dry, and peel long strips of zest for your garnish before slicing open and juicing.
- Egg White - I like to make my Disaronno sour recipe with egg whites because of the rich, frothy mouthfeel it adds. Feel free to use liquid egg whites from a carton for a fuss-free solution. This is also a good option if you’re worried about consuming raw egg whites, since the pasteurization makes them safe to consume!
- Rich Simple Syrup - With a 2:1 ratio of sugar to water, this sugar syrup is sweeter and more viscous than regular simple syrup. Feel free to use a less-refined sugar variety (e.g. cane sugar or demerara) for more of a molasses-caramel undertone.
- Ice - In an ideal world, you’ll have small ice cubes for shaking and a large, clear ice cube to serve this Disaronno mixed drink. If possible, use filtered water in your ice for the best taste.
- Cocktail Cherry - Add a cherry for an elegant garnish and pop of rich, fruity flavor. Don’t want to shell out the money for a grown-up alternative to maraschino cherries? Make your own!
How to Make an Amaretto Sour with Disaronno
I wasn’t lying when I said this amaretto cocktail is such a snap to make - there’s only three steps!
- Dry Shake. Combine the Disaronno, bourbon, lemon juice, egg white, and simple syrup in a cocktail shaker. Cover and shake well for 30-60 seconds.
- Shake With Ice. Add ice and continue to shake for another 30-60 seconds, or until a thick layer of foam has formed on top.
- Strain, Garnish, & Serve. Strain the Disaronno whiskey mixture into a rocks glass with fresh ice (ideally a single large ice cube). Garnish with a cocktail cherry and optional lemon slice/twist before serving. Enjoy!
Optional Variations & Dietary Adaptations
- Make it vegan - You can make this cocktail without the egg white, or - better yet - substitute with aquafaba. This is the liquid that remains from cooking chickpeas, and you can get it from a can of unsalted chickpeas, or by reconstituting powdered aquafaba. (Though this might sound like a strange ingredient, it's often used as a vegan egg replacement in baking and cocktails because it whips to a very similar consistency as egg whites!)
- Whiskey-Free Disaronno Sour - Omit the bourbon and simple syrup and use an additional 1 ounce of Disaronno for a slightly sweeter, lower-ABV amaretto sour drink.
Recipe Tips
- Separate eggs while they’re cold from the fridge; the yolks are less likely to break that way. And whatever you do, don’t toss the leftovers! Egg yolks are great for desserts with a custard base like my caramel latte ice cream, and they also make for perfectly soft and chewy chocolate chip cookies.
- Don’t skip the dry shake. By giving the cocktail mixture a good shake without ice, you help the egg white get all frothy and fluffy, which adds a creamy, smooth texture to your drink. Once you've done the dry shake, you add ice and shake again to chill everything down. And remember - the more you shake, the more froth you’ll get!
- Go big. Large cocktail ice cubes not only look stunning in a rocks glass, but they also melt at a slower rate, giving you more time to enjoy your Disaronno sour without it tasting watered-down.
- Don't forget the garnish! In addition to a cocktail cherry, I like to garnish my sours with a lemon twist. To do this, I typically peel a long strip of zest from a lemon using a sharp paring knife, trim it to a uniform thickness, and then twist it to form a spiral shape. If you want to opt for an even more unique garnish, try a slice of candied lemon peel!
Helpful Tools
Having a few basic home bartending tools can really streamline the process of making cocktails. For this recipe, the most important piece of equipment you'll need is some sort of cocktail shaker. My favorite is this shaker and built-in strainer; the lid also doubles as a jigger for measuring! In a pinch, you can shake your cocktail in any sort of lidded container (like a protein shaker or mason jar) and strain it through a mini strainer. These mini measuring beakers make a great alternative to a jigger.
I also highly recommend a citrus juicer for extracting the most juice possible from your lemons. I use this orange juicer, since it's big enough for squeezing oranges, lemons, and limes!
To nail the presentation, you'll need a good set of rocks glasses and large ice cubes. I use this ice cube mold to make my ice.
FAQs
An amaretto sour is made with Disaronno or a similar almond liqueur, and sometimes includes whiskey (though this isn’t a strict rule). A whiskey sour, on the other hand, is made exclusively with whiskey - typically bourbon - and is therefore less sweet. Both of these classic cocktails typically include fresh lemon juice and simple syrup.
Despite its distinct almond flavor, amaretto can be made from almond or the pits of stone fruit. It’s a sweet Italian liqueur with an ABV between 20-28%.
If you don’t have bourbon, you can try using rye whiskey, or skip the whiskey entirely! Check the “Notes” section in the recipe card below for additional details.
Amaretto sours typically lean toward the sweeter end of the cocktail spectrum because they're made with a liqueur. That said, this recipe uses bourbon and enough lemon juice to balance out the sweetness, for a cocktail that’s not overly sugar.
Disaronno is perhaps the most well-known brand of amaretto, but other common brands include Gozio, Luxardo, and Lazzaroni. You can use any of these for this sour.
Desserts to Pair With a Disaronno Sour Cocktail
While I wouldn't strictly call this a dessert cocktail, it does make a great after-dinner drink! Complete the evening by pairing it with one of these light and citrusy desserts:
Recipe Card
Disaronno Sour
If you love a good whiskey sour, try this slightly sweeter Disaronno amaretto sour recipe! Made with nutty almond-flavored Italian liqueur, fresh lemon juice, and egg whites for a foamy top, it's a classic cocktail that works just as well for happy hour as after-dinner drinks.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: one cocktail 1x
- Category: cocktails
- Method: shaker
- Cuisine: Italian
Ingredients
- 1 ¼ ounces Disaronno (or other amaretto liqueur)
- 1 ounce bourbon whiskey
- 1 ounce freshly-squeezed lemon juice
- ¾ ounce egg whites
- ¼ ounce rich simple syrup
- ice
- cocktail cherry, for garnish
- lemon slice or twist, for garnish
Instructions
- Combine the Disaronno, bourbon, lemon juice, egg white, and simple syrup in a cocktail shaker. Cover and shake well for 30-60 seconds.
- Add ice and continue to shake for another 30-60 seconds, or until a thick layer of foam has formed on top.
- Strain mixture into a rocks glass with fresh ice (ideally a single large ice cube) and garnish with a cocktail cherry and optional lemon slice/twist before serving.
Notes
Ingredient Notes:
- If you prefer a sweeter cocktail with a lower ABV, skip the bourbon and simple syrup and add an additional 1 ounce of Disaronno.
- You can make this cocktail without the egg white, but the texture will be less velvety and creamy, and you won't get any foam. If opting for this variation, there is no need to shake before adding ice.
- For a vegan variation, replace the egg whites with aquafaba (the liquid from cooked, unsalted chickpeas). You can also use powdered aquafaba.
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Comments
No Comments