How to Make an Amaretto Sour

Amaretto sour

Clearly, I’m on a roll with the cocktail posts – two on the same day!

I wanted to get this posted since it is still the holiday season and this is, firstly, a very Christmassy drink. Secondly, it is possibly the easiest cocktail to make ever and, thirdly, it is stupendously good.

The basic ‘sour’ is the foundation of a huge number of classic cocktails; Gin Sour, Whisky Sour, Margarita, Daiquiri etc etc. The list goes on and on. It is a simple and perfect equation – equally balanced sweetness with a citrusy sour kick and a big hit of alcohol.

For most sours, this equation needs three components: the spirit, lemon or lime juice and sugar syrup. I like a balance of 5 parts booze, 3 parts citrus, 2 parts syrup. Certain spirits work best with lemon juice: gin and whisky for example and others, rum and tequila for instance, work best with lime. Once you understand these basic principles you are well on your way to having a good working knowledge of cocktail making since so many drinks are built from these foundations.

This sour makes things even simpler. There are only two ingredients: Amaretto and lemon juice.

How so? Well, the amaretto is already sweet so there is no need to add further sugar to the mix. How easy is that?! You don’t even need to shake this drink – you build it straight into the glass.

Here’s what you do:
Take a rocks glass. Put a small handful of ice cubes in it. Pour in a double measure of Amaretto (I like Disaronno) or a little more if you are feeling cheeky. 50ml
Juice a small lemon (or half a huge one) and pour that in. Around 35ml if you want to be precise.

Swirl it around with a bar spoon for a few seconds to chill it down. If it is a bit sour for your taste add a little splash more of amaretto (because why not?!)

If you are serving this for someone else and want to emphasise your mixologist credentials you might wish to garnish with a good twist of lemon peel.

Be warned – this drink is very moreish!


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