Jen isn't a huge fan of amaretto sours. So, we went on a quest to find a recipe she'd love. The winner was this grown-up version by Jeffrey Morgenthaler, bar manager of Pépé Le Moko and Clyde Common in Portland, Oregon. The recipe was featured in the New York Times as one of the best cocktail revamps, and they weren't wrong. Aged bourbon whiskey and frothy egg whites provide a modern twist on a classic drink.
- 1 1/2 oz. Lazzaroni Amaretto
- 3/4 oz. Calumet Kentucky Bourbon Whiskey, aged 10 years
- 1 oz. fresh lemon juice
- 1 teaspoon rich simple syrup (2 parts sugar to 1 part water)
- 1/2 oz. egg white, beaten
- Cherries and a lemon twist to garnish
- Combine the amaretto, bourbon, lemon juice, simple syrup and egg white in a cocktail shaker and shake without ice, about 10 seconds, to integrate.
- Add ice and shake until chilled, about 15 seconds.
- Strain over ice in an old-fashioned glass.
- Garnish with a lemon peel and brandied cherries.
Credit: Jeffrey Morgenthaler