Home Cocktails Amaretto Sour Recipe

Amaretto Sour Recipe

Of all the amaretto cocktails, the amaretto sour is probably my favorite. It’s a delectable concoction with a wonderfully balanced sweet and sour profile. 

It’s a classic cocktail that has withstood the test of time. And while the recipe has changed over the years, all changes have been for the better. 

Glass of Boozy Amaretto Sour Cocktail with Pineapple
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The drink flawlessly exemplifies both tradition and innovation. It effortlessly marries the rich, nutty notes of amaretto with the zesty kick of fresh citrus. 

No matter how you tweak the recipe, the basic flavor profile stays the same. What are you waiting for? It’s time to whip up a tasty amaretto sour.

Amaretto Sour 

Traditionally, the amaretto sour only requires four ingredients. However, this recipe includes a little bit more. Still, it retains the same great taste. 

The base of amaretto is nutty, rich, and full of warmth. The freshly squeezed lemon juice helps lighten and brighten the cocktail. And the simple syrup adds a touch of sweetness. 

Now, onto the extras. 

Adding a bit of bourbon rounds out the flavor and gives the drink more of a kick. The frothed egg white makes the texture silky smooth. 

The result is a perfectly balanced cocktail, slightly boozier than most amaretto sours. It’s phenomenal, and I can’t wait for you to try it! 

Amaretto Cocktail in Glass Top View


This recipe has several optional ingredients. I’ll designate them using an asterisk (*) in the following list: 

  • Amaretto – Select a brand whose flavor you enjoy. I like Amaretto Adriatico and Di Amore amaretto. 
  • Lemon juice – Use freshly squeezed lemon juice for the best flavor. The bottled kind doesn’t always taste as natural and balanced.
  • Simple syrup – Use a balanced simple syrup of one part water to one part sugar. Simple syrup with a higher sugar ratio will make the drink too sweet. 
  • *Bourbon – Some people prefer their cocktails with a boozier kick. If that sounds like you, add a high-quality bourbon for extra oomph. 
  • *Egg white – Adding an egg white will give the drink a frothier, foamier, more velvety texture. 
  • Ice – Use ice in both the shaker and the serving glass. Use large cubes that won’t melt as quickly. 
  • *Garnishes – I like to add an orange slice and a brandied cherry. You can experiment with different garnishes that you may like better. 
Top View of Amaretto Sour with Pineapple

How to Make an Amaretto Sour 

Making this drink is simple. Here’s what to do: 

1. Combine the ingredients. Mix the amaretto, lemon juice, and simple syrup in a cocktail shaker. If you’re using bourbon and an egg white, add those. 

2. Dry shake the mixture. Vigorously shake the cocktail shaker for about 30 seconds until it becomes frothy. (This step is called the “dry shake” because you shake it without adding ice.)

You can skip the dry shake if you aren’t adding the egg white. Simply add all the ingredients to the cocktail shaker, then move on to the next step.  

3. Add the ice and shake it again. Add the ice and shake for it another 20 to 30 seconds until the cocktail is well chilled. 

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4. Strain, garnish, and serve. Strain the cocktail into an ice-filled glass. Add a brandied cherry, and stick an orange slice on the rim of the glass. Serve, and enjoy! 

Refreshing Amaretto Cocktail with Pineapple

Tips and Tricks 

Remember these tips and tricks when making your cocktail: 

  • Chill the glass. Pouring the cocktail into an already-cold glass will keep it cold for longer. 
  • Make fancy ice cubes. Freeze some lemon juice into cubes ahead of time. Then, use those for your cocktail. When they melt, they release even more bold, tart flavor into the drink instead of watering it down.
  • No cocktail shaker? No problem! Use a Mason jar with the lid sealed tightly instead! 
  • Be cautious with storing. Don’t pop leftover amaretto it in the fridge! Instead, store it somewhere cool and dry to maximize its shelf life. 
Foamy and Refreshing Amaretto Sour Cocktail


Try these variations for a fun twist:

  • Give it a fizzy finish. Don’t have an egg white but still want to give the cocktail a unique texture? Top it off with lemon-lime soda or club soda. It won’t be as velvety as the egg white, but it’ll have plenty of tingly fizz! 
  • Experiment with other spirits. Instead of bourbon, try adding whiskey or rum. 
  • Make it fruity. Instead of regular simple syrup, try a fruit-infused simple syrup. (Such as raspberry simple syrup.) It will sweeten the cocktail and give it a fruity boost. 
  • Turn it into an amaretto stone sour. The recipe stays the same, except you add 1/2 ounce to an ounce of orange juice to suit your tastes.
  • Make a mocktail instead. Combine lemon-lime soda, lemon juice, and amaretto syrup for a virgin amaretto sour. It has the same great taste with none of the booze. 

Amaretto Sour




The amaretto sour is a classic for good reason! The blend of amaretto, lemon, bourbon, and egg white is sweet, tangy, and refreshing.


  • 1 1/2 ounces amaretto

  • 1 ounce lemon juice

  • 1 teaspoon simple syrup

  • 3/4 ounce bourbon (optional)

  • 1/2 ounce egg white (optional)

  • ice

  • brandied cherry, for garnish (optional)

  • orange slice, for garnish (optional)


  • Pour the amaretto, lemon juice, and simple syrup into a cocktail shaker. If using, add the bourbon and egg white. Shake vigorously (without ice) until frothy, about 30 seconds.
  • Add the ice and shake it again until cold. Strain the mixture into an old-fashioned or rocks glass filled with ice.
  • Garnish it with an orange slice, and drop in a brandied cherry.
  • Serve and enjoy!


  • The Dry Shake Technique: The initial shake without ice is referred to as a “dry shake.” It’s crucial for maximizing the frothy potential of the egg white.
Amaretto Sour

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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