Frothy, almond, cider, citrus
This updated foofy drink tastes like a Dutch pastry and loves a snickerdoodle.
Bartender Jeffrey Morgenthaler restarted the conversation about Amaretto Sour, adding whiskey, rich simple syrup, and egg white to it—with fresh citrus. It’s a smart upgrade using a liqueur that has been around since the sixteenth century. We’ve always made our version with a dash of Laird’s Applejack or Calvados, the apple notes melding with the almond-y Amaretto. Add a dash of bitters to make it a cocktail proper, and to lend a little spice. We’ve also heard of using maple syrup as the sweetener. If you haven’t had one of these in a while, you’ll be pleasantly surprised at how tasty this Americana classic can be.
2 ounces (60 ml) Amaretto
1 ounce (30 ml) apple brandy (Laird’s Applejack or Calvados)
1 ounce (30 ml) fresh lemon juice
1 teaspoon simple syrup (page 241) or maple syrup
¾ ounce (22 ml) egg white
Half lemon slice and cherry, for garnish
Dry shake ingredients. Then shake with ice and strain into a rocks glass with one large cube of ice. Garnish with the lemon slice wrapped around the cherry and threaded on a cocktail pick.