Amaretto Sour Recipe Easy: The 2-Minute Cocktail That Tastes Like You Spent All Night Bartending

You want a bar-quality cocktail without juggling shakers like Tom Cruise in the ‘80s. Cool—because the amaretto sour is the fastest way to look classy with almost zero effort. It’s sweet, tangy, beautifully balanced, and surprisingly sophisticated when made right.

And no, you don’t need a bartending course or a cabinet full of bottles—just a few ingredients and 120 seconds. Ready to turn “meh” nights into “who made this?” moments?

Why This Recipe Works

This version balances amaretto’s almond-caramel sweetness with fresh lemon for a clean, bright finish. The classic problem with amaretto sours is that they’re either cloying or flat; a touch of simple syrup and an optional egg white (or aquafaba) brings texture and structure without tipping into sugar overload.

A dash of bourbon (optional, but chef’s kiss) adds backbone and tempers the sweetness like a pro. The method is simple, repeatable, and optimized for consistent flavor—even if you eyeball measurements a little. In short: big payoff, tiny learning curve.

What You’ll Need (Ingredients)

2 oz amaretto (Disaronno or your favorite brand)
1 oz fresh lemon juice (fresh-squeezed, not the bottle—trust me)
1/2 oz simple syrup (1:1 sugar and water)
1/4–1/2 oz bourbon (optional but recommended for balance)
1 small egg white or 1 tbsp aquafaba (optional for foam and a silky mouthfeel)
2–3 dashes Angostura bitters (optional garnish or floated on top)
Ice (cubes for shaking and serving)
Garnish: lemon wheel or twist, and a cocktail cherry

Cooking Instructions

Chill the glass. Pop a rocks glass in the freezer or fill with ice water while you mix.
Cold glass = pro move.
Dry shake (if using egg white/aquafaba). Add amaretto, lemon juice, simple syrup, bourbon (if using), and egg white/aquafaba to a shaker. Shake without ice for 10–12 seconds to build foam.
Shake with ice. Add ice and shake hard for 10–15 seconds until the shaker frosts over. Commit.
This is the difference between “eh” and “oh wow.”
Strain. Dump the ice water from your glass if you used it. Strain into a rocks glass over fresh ice. If you want it up, use a coupe and double strain.
Garnish. Add a lemon wheel or twist and a cherry.
A couple dashes of bitters on the foam? Gorgeous and tasty.
Taste and adjust. Too sweet? Add a dash more lemon next round.
Too tart? Up the simple syrup by 1/4 oz. Make it yours.

Keeping It Fresh

Fresh lemon juice is non-negotiable for flavor.

If you’re batching for a party, juice lemons the same day and store in the fridge in a sealed container for up to 24 hours. Simple syrup keeps for 2–3 weeks in the fridge; label the date so you don’t play sugar roulette.

If you’re pre-mixing the base (amaretto + bourbon + syrup), make a small bottle and chill it. Add lemon and shake to order.

Egg whites don’t store well once mixed, so add them per drink or use aquafaba if you want a longer window.

Why This is Good for You

Is this a kale smoothie? Absolutely not. But there are upsides.

Lemon juice brings vitamin C and a bright acidity that helps you savor, not chug. The foam from egg white or aquafaba creates a rich texture, which can slow sipping and reduce over-pouring.

Compared to heavy, sugary cocktails, this balanced version uses measured sweetness and fresh citrus, so it feels cleaner and more refined. Plus, crafting something delicious in minutes?

That’s a tiny win for your mood and social life—also important, IMO.

Avoid These Mistakes

Using bottled lemon juice. It tastes dull and bitter. Fresh lemons or bust.
Skipping the shake. Stirring won’t incorporate the egg white or chill the drink properly. Shake like you mean it.
Over-sweetening. Amaretto is already sweet.
Keep simple syrup modest and adjust to taste.
Old simple syrup. Cloudy, off-tasting syrup will tank the drink. Make a fresh batch every couple weeks.
Too much bourbon. This is an amaretto sour, not a whiskey sour with a cameo. Use bourbon as a supporting actor, not the lead.
Warm glass, warm ice. Temperature matters.
Cold glass, fresh ice, crisp flavor.

Different Ways to Make This

Classic Foam: Use egg white for that silky, luxurious top. Add bitters art for bonus points.
Vegan: Swap egg white for aquafaba (the liquid from canned chickpeas). Same foam, zero eggs.
Low-Sugar: Cut simple syrup to 1/4 oz or skip it if your amaretto is very sweet.
Add a splash of soda to elongate.
Spiced: Use cinnamon simple syrup or add a pinch of ground cinnamon before shaking for a cozy twist.
Grapefruit Pop: Replace 1/4 oz of lemon with 1/4 oz fresh grapefruit juice. Adds complexity without overpowering.
Herbal: Express a rosemary sprig over the glass or infuse your simple syrup with thyme for an aromatic lift.
Slushy Patio Version: Blend with a cup of crushed ice for a frosty summer take. Garnish with a lemon wheel.
Party Batch: For 8 servings: 2 cups amaretto, 1 cup lemon juice, 1/2 cup simple syrup, 2–4 oz bourbon.
Shake each serving with egg white individually if you want foam.

FAQ

Do I really need the bourbon?

No—but a small amount adds depth and cuts the sweetness. If you prefer a sweeter, dessert-like profile, skip it. If you want a more balanced, grown-up flavor, use 1/4–1/2 oz.

Is it safe to use raw egg white?

Using fresh, clean eggs minimizes risk, and many bars do this daily.

If you’d rather not, use aquafaba, which foams beautifully and is completely plant-based. It’s the easy workaround, FYI.

Can I use store-bought sour mix?

You can, but it will taste flat and artificial compared to fresh lemon and simple syrup. The whole point of this recipe is big flavor with minimal effort—fresh juice is crucial.

What’s the best amaretto to use?

Disaronno is the classic and widely available.

Any good-quality amaretto with a rich almond-caramel profile will work. Buy what tastes good to you; you don’t need the most expensive bottle.

How do I make simple syrup?

Combine equal parts sugar and hot water, stir until clear, cool, and store in a sealed bottle in the fridge. For extra flavor, infuse with citrus peels or spices while it cools, then strain.

Why is my drink too sweet?

Amaretto varies by brand.

Dial back the simple syrup by 1/4 oz or add a bit more lemon. A few drops of bitters on top also helps balance.

Can I make it without a shaker?

If you’re not using egg white, you can stir with ice and strain, but the texture won’t be the same. No shaker?

Use a mason jar with a tight lid. Problem solved.

What’s the best garnish?

A lemon wheel or expressed twist and a cocktail cherry. A couple dashes of Angostura on the foam add aroma and that “I know what I’m doing” look.

Can I make it zero-proof?

Use a nonalcoholic amaretto alternative and skip bourbon.

Keep the lemon and syrup the same, and shake with aquafaba for foam. It won’t be identical, but it’s tasty and social-friendly.

My Take

The amaretto sour is the ultimate cheat code: minimum input, maximum applause. With fresh lemon and a tiny bourbon assist, it morphs from a sugary throwback into a legit, balanced cocktail.

I love it as a “gateway” drink for people who claim they don’t like cocktails—because this one changes minds fast. Keep the ingredients simple, respect the shake, and garnish like you mean it. You’ll look like you planned it, even when you didn’t.