This amaretto Aperol sour is very very delicious. Amaretto and Aperol might seem like a strange combo but the bitterness of the Aperol cuts right through the sweetness of the amaretto and makes it taste really balanced.
About this Amaretto Aperol Sour
This started as a riff on the modern Amaretto Sour. A bartender called Jeffrey Morgenthaler made a version really popular that uses bourbon alongside the amaretto to add backbone and cut the sweetness. I use Aperol instead of bourbon. It does the same job but differently, the bitterness and the orange note from the Aperol gives the drink a this really lovely complexity that makes it feel much more interesting than a straight amaretto sour.
No simple syrup needed here. Amaretto is already quite sweet and Aperol brings its own sweetness too, so the lemon juice alone is enough to balance both. The egg white gives you that thick, silky foam on top. The technique is the dry shake which is to shake everything without ice first to emulsify the egg white, then add ice and shake again.
Served up in a chilled coupe. For more cocktail ideas, browse my vodka cocktail recipes or gin cocktail recipes.
Key ingredients and why
- Amaretto: A sweet Italian liqueur with a distinctive almond and apricot flavor. This is the base and main flavor of the drink.
- Aperol: Adds bitterness and a citrusy orange note that stops the drink being too sweet. A small amount goes a long way.
- Fresh lemon juice: The sour element.
- Egg white: Creates the silky foam on top. Half an egg white per drink. For a vegan version swap for half an ounce of unsalted aquafaba.
Method
- Chill a coupe glass in the freezer while you make the drink.
- Add the amaretto, Aperol, lemon juice, and egg white to a cocktail shaker without ice. Shake hard for 15 seconds.
- Add a generous handful of ice and shake again for 15 seconds until well chilled. Strain into a chilled coupe glass.
Tips
- Chill your glass. A cold coupe keeps the drink colder for longer and the foam holds better.
- Fresh lemon juice only. Bottled tastes a bit fake and this drink is simple enough that it shows.
- Aquafaba instead of egg white. Half an ounce works well for a vegan version and foams in a very similar way.
Related recipes
- Amaretto Stone Sour – the OJ version of an amaretto sour
- Raspberry Gin Sour – fruity with silky egg white foam
- Blueberry Gin Sour – deep purple and fruity
- Bee’s Knees Cocktail – classic gin with honey and lemon
- Strawberry Gin Sour – another fruity sour worth trying
- Classic Rum Sour Recipe – a classic sour
Amaretto Aperol Sour
Ingredients
- 1.5 oz amaretto
- 0.5 oz Aperol
- 0.75 oz fresh lemon juice
- 0.5 egg white or 0.5 oz / 15 ml unsalted aquafaba
- ice
- Angostura bitters and an orange twist optional – to garnish
Instructions
- Chill a coupe glass in the freezer.
- Add the amaretto, Aperol, lemon juice, and egg white to a cocktail shaker without ice.
- Shake hard for 15 seconds.
- Add a generous handful of ice and shake again for 15 seconds until well chilled.
- Double strain into the chilled coupe glass.
- Garnish with an orange twist on the rim.
Hope you love this recipe too!