Courtesy Jeff Morgenthaler, bartender, Pépé le Moko, Portland, Oregon
When Morgenthaler bragged, “I make the best Amaretto Sour in the world,” I was skeptical, too. But after trying it, I’m a convert. The secret? Add Bourbon, specifically a high-strength version, to add punch to the nutty liqueur. In place of prefab sour mix, Morgenthaler makes his own sour (lemon plus simple syrup), then adds egg white for body and froth. A word on technique: a “dry shake” (without ice) emulsifies the egg white for a nice foamy head. A second shake with ice chills and dilutes the drink.
- 1½ ounces amaretto liqueur
- ¾ ounce cask-proof Bourbon, like Booker’s
- 1 ounce lemon juice
- 1 teaspoon rich simple syrup (2 parts sugar, 1 part water)
- ½ ounce beaten egg white
- Thick piece of lemon peel (for garnish)
- Brandied cherry (for garnish)
In a cocktail shaker, combine all ingredients except garnishes. Shake well. Scoop in ice, and shake again. Strain into an Old-Fashioned glass over fresh ice cubes. Garnish with lemon peel and brandied cherry (wrap the peel around the cherry and spear with a toothpick).