Amaretto Sour (Morgenthaler-style) - Bourbon Almond Citrus Sour Cocktail

The Amaretto Sour (Morgenthaler-style) gives the familiar almond-forward drink more structure with bourbon, fresh lemon juice, and a small amount of simple syrup. Egg white adds a smooth texture and foamy top, while the whiskey keeps the amaretto's sweetness from dominating the glass. It's richer than a standard sour without turning syrupy.

Background

Bartender Jeffrey Morgenthaler popularized this modern approach to the Amaretto Sour in the early 2010s as an answer to versions that leaned heavily on sweetness. Adding bourbon gives the cocktail more structure while keeping amaretto at the center, bringing the drink closer to the balanced sweet-and-sour framework of classic sour cocktails.

What You'll Need

Ingredients

• Amaretto - provides the sweet almond character that defines the cocktail.
• Bourbon - adds whiskey depth, oak character, and structure.
• Lemon juice - supplies the acidity needed to balance the liqueur.
• Simple syrup - fine-tunes the sweetness without overwhelming the citrus.
• Egg white - creates a silky texture and a stable layer of foam.

No bourbon? Rye whiskey can give the drink a drier, spicier profile.

Avoiding egg white? Aquafaba can provide a similar foamy texture.

Equipment

• Cocktail shaker
• Jigger
• Strainer
• Fine strainer
• Whiskey sour glass

Where Almond Meets Bourbon

The bourbon is what changes the personality of this Amaretto Sour. Instead of relying entirely on sweet almond liqueur, the whiskey adds weight and dryness while lemon provides a sharp counterpoint. A small amount of simple syrup rounds the edges, and egg white ties everything together with a soft, creamy texture.

Substitutions & Variations

• Swap bourbon for rye whiskey for more spice and a drier finish.
• Replace egg white with aquafaba for an egg-free foam.
• Skip the egg white entirely for a lighter, sharper sour.
• Adjust the simple syrup slightly if your amaretto is especially sweet.
• Use a lemon twist for a clean citrus aroma at the rim.

Helpful Tips

• Dry shake before adding ice so the egg white can emulsify properly.
• Use pasteurized egg white if raw-egg food safety is a concern.
• Fresh lemon juice gives the drink a cleaner, brighter sour profile.
• Shake again with plenty of ice to chill and dilute the drink properly.
• Double strain for a smoother texture and cleaner foam.
• Serve immediately so the foam stays fresh and structured.