Amaretto Sour（アマレット・サワー）
Sweet almond meets fresh lemon — the dessert-sour that earns its place by being exactly what it says.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Amaretto | 45 ml |
| Fresh lemon juice | 25 ml |
| Egg whiteoptional | 15 ml |
| Simple syrupoptional | 5 ml |
Total volume (pre-dilution)
9 : 5 : 3 : 1
- 01
Dry-shake the ingredients (without ice) if using egg white.
- 02
Add ice, shake again until frothy.
- 03
Strain over ice in a rocks glass. Garnish.
Garnish — Lemon twist · cherry
02Taste profile
- Sweetness
- 70Strong
- Sourness*
- 90Intense
- Bitterness
- 25Light
- Fruitiness
- 45Moderate
- Herbal*
- 0Faint
- Alcohol
- 18Faint
- Crisp
- 52Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
An amaretto-and-sour-mix bar staple since the 1970s liqueur wave — the craft era's fix was embarrassingly simple: swap the bottled mix for fresh lemon and add egg white for silk.
It sits one shelf below the whiskey sour family — the liqueur does both the sweetening and the flavouring.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Difford's Guide · Morgenthaler, The Bar Book (2014)
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Modern bar spec
Morgenthaler / Difford's · Reference · unverified
- Amaretto45 ml
- fresh lemon juice25 ml
- egg white (optional)15 ml
Shake, strain over ice.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
