Amaretto Sour Guide – Balancing Sweetness and Acidity

An Amaretto Sour can easily become too sweet when amaretto stands alone against a small amount of citrus. A modern version gains much better structure from fresh lemon and often a small amount of bourbon.

Balanced Amaretto Sour

• 45 ml amaretto liqueur
• 20 ml bourbon
• 30 ml fresh lemon juice
• 5–10 ml sugar syrup if needed
• optional egg white or Vegg White according to product dosage

If using a foaming ingredient, shake first without ice, then add ice and shake hard again. Fine strain over fresh ice in a lowball or serve straight up.

Why bourbon?

Amaretto is sweet and almond-forward. A little bourbon adds strength, spice and dryness, making the lemon and amaretto feel more balanced.

With or without egg white?

Both work. Egg white gives classic foam and texture. See our Whiskey Sour guide to egg white and Vegg White for the vegan option.

Amaretto syrup?

Monin Amaretto Syrup and 1883 Amaretto Syrup are alcohol-free flavour products, not the same as amaretto liqueur. They can be useful in mocktail versions.

Which glass?

A lowball works well over ice. Straight-up versions can use a coupe or Nick & Nora. See Nick & Nora vs coupe glass.

FAQ

Does Amaretto Sour need bourbon?

No, but it often gives better balance than a version made with amaretto alone.

Can it be made without foam?

Yes. Foam mainly affects texture and appearance.