Amaro Sour
AMARO SOUR
1.5 oz Amaro
0.75 oz Bourbon
1 oz Fresh Lemon Juice
0.25 oz Simple Syrup
1 Egg White
Combine ingredients in a cocktail shaker and dry shake for about 30 seconds. Then add ice and shake vigorously to chill. Double-strain over a large fresh ice cube in an old-fashioned glass. Garnish with lemon zest, peel and cherry.
I've been spending some time in the world of amari. I feel I'm only at the surface of demystifying amaro–and boy has this been an interesting and curious journey so far. I mean, I've always liked amaro, that much I already knew. And that amaro is an Italian, bittersweet, herbaceous, and aromatic liqueur? Sure, I knew the general highlights. But a true understanding vs. spitting factoids–that's what I've been after.
I feel like the flavors and understanding of amari offer so much exploration in libations. As I've been building my amaro collection, I know I've been offering it more at my (home) bar–and especially as low-alcohol beverage options for those who want a tasty drink that's not booze-packed. And I'm really into learning more about the range from amaro to amaro, and excited to see where that takes me.
Long story short, this Amaro book is 🔥. And here's an Amaro Sour from the pages within. And if you're one who's also curious to learn and explore recipes with this liqueur, I'd highly recommend grabbing a copy for yourself. 👌🏻
Check out the book for yourself!
Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
By Brad Thomas Parsons
“Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional. The European tradition of making bittersweet liqueurs–called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants.”