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
Scale
- 1 1/4 ounces Disaronno (or other amaretto liqueur)
- 1 ounce bourbon whiskey
- 1 ounce freshly-squeezed lemon juice
- 3/4 ounce egg whites
- 1/4 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.
