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The mere order of an amaretto sour has always come with a lot of mixed opinion. It’s almondy, sweet, pleasant, and easy to drink, but some people find it overly sweet and a little bit one-dimensional. And they like to let you know. The NoMad Cocktail Book puts all of that to bed with a recipe anyone can love - it’s probably the best amaretto sour you’ve had, because it balances sweet, sour, and bitter and tops it all off with a gorgeous layer of luxurious foam. This is an amaretto sour you can feel cool drinking. 

Prep time: 5 minutes

Makes 1 cocktail


2 oz amaretto (I used Disaronno)⠀
1/4 oz Campari 
3/4 oz lemon juice ⠀
1/2 oz orange juice⠀
1 tsp simple syrup (1 cup of sugar will make enough syrup for many cocktails)⠀
1 egg white⠀
3 drops angostura bitters, for garnish⠀


1.) To make your simple syrup, combine equal parts sugar and water on the stove and heat on medium, stirring until sugar is dissolved. Remove from heat and let cool slightly; nobody wants cooked egg whites!

2.) In a cocktail shaker, combine all ingredients except for the bitters. The egg white is going to create a gorgeous foam and luxurious in our sour, but in order to make the magic happen we need to shake twice. Seal your shaker, and shake once without ice vigorously for 15 seconds. Open your shaker, fill with ice (the bigger cubes you can use, the better) and shake vigorously for another 10-15 seconds. When you open the tin, the cocktail should be visibly frothy from the egg white! Strain into a coupe glass or other glass of your choosing without ice. Watch for a minute as a gorgeous layer of foam forms at the top, and then dot the surface with bitters before enjoying.

Recipe from The NoMad Cocktail Book

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