Amaretto Sour

Pro tips

• Use fresh-squeezed lemon juice; bottled will noticeably flatten the drink's brightness.
• Chill your glass with ice before pouring to keep the cocktail cold longer.
• Shake vigorously with ice for at least 10 seconds to properly chill and dilute the drink.
• Strain into a fresh ice-filled glass immediately after shaking to prevent over-dilution while maintaining coldness.

Substitutions

• Amaretto → almond extract + simple syrup (1 tsp extract + 1 oz syrup for depth; less convenient)
• Lemon juice → lime juice (shifts profile to tropical; use same volume)
• Amaretto → other nut liqueurs like Frangelico (changes flavor profile entirely but works)

Equipment

cocktail shaker · jigger · mixing glass · bar strainer

Can I make an amaretto sour without a shaker?

Yes. Stir the ingredients vigorously in a mixing glass with ice for 15–20 seconds, then strain into a serving glass filled with fresh ice.

What's the best ratio for an amaretto sour?

The classic is 1.5 oz amaretto to 0.75 oz fresh lemon juice (2:1 ratio), which balances sweetness and acidity well.

Should I use fresh lemon juice?

Yes. Fresh-squeezed lemon juice is essential; bottled juice will taste flat and overly acidic by comparison.

Can I batch this for a party?

Yes. Mix amaretto and lemon juice in advance and chill; add ice and serve in individual glasses or a pitcher with ice just before serving.

How do I sweeten it if it's too sour?

Add 0.25–0.5 oz simple syrup or a splash of amaretto. Taste and adjust, as adding too much dulls the drink's brightness.