Amaro Sour
Recipe:
- 45ml Averna amaro
- 22.5ml bourbon
- 30ml fresh lemon juice
- 7.5 simple syrup
- 1 egg white
Adapted Recipe:
- 30ml Averna amaro
- 15ml Sibona amaro
- 22.5ml bourbon with high rye content like Basil Hayden’s
- 25ml fresh lemon juice
- 7.5ml simple syrup
- 2 dashes aromatic or barrel aged whiskey bitters
- 1 egg white
First dryshake all ingredients, then shake everything on ice, strain into a prechilled rocks glass over one large ice cube, garnish with a lemon zest and optional brandied cherry.
Derived from the modern classic, the Amaretto Sour, by bar legend Jeffrey Morgenthaler. Bourbon is added as a base for more body and assertiveness. In my personal favorite variation, I use a little less citrus and make it a bit drier and slightly spicier with a few bitters and by selecting the bourbon looking for a high rye content mash bill. The Sibona is finally the icing on the cake, bringing some freshness over cola nut and mint notes that fit and complement the drink well. Fresh yet spicy, quaffable yet also with complexity, a fantastic drink for many tastes.
Source: “Amaro” by Brad Thomas Parsons
