How do I make an Amaretto Sour like they do at bars/restaurants? (1 Viewer)

[Jeffrey Noel]

There are so many different recipes out there for Amaretto Sours but I just don't know which to use. The one I have used is this: equal parts amaretto liquor and sweet/sour mix and maraschino syrup over ice. It came out good but not near as good as the Amaretto Sours I got at a country club. Damn were they good!

The main reason I ask is that I'd like to make some AS's for my fiance's 21st B-day. They're her favorite drink.

Anyone have a damn good Amaretto Sour recipe?

 

[LewB]

Went here and got a ton of different Amaretto concoctions. You could always start at #1 and see how far into the list you make it
This one looks like it might be what you are after.

 

[Matt Stryker]

Jeffrey-
All sour mixes are definitely not created equal, so you may have to experiment around to find the best brand for your tastes. I like Dailey's (sp) which is much less sweet than Mr Ts or many of the house brands in supermarkets. It cuts bourbon much better though; not sure which end of the taste spectrum your sours are lacking on.

 

[Kirk Gunn]

A frequent mistake home bartenders make is adding too much mix and not enough ice. Also, ice made in the freezer trays is typically too dense to make a good drink with since it doesn't melt fast enough. Try shaving or crushing some first. Or go buy a bag - it's worth the buck for a good drink !

My general rule of bartending:

- Fill glass completely with ice
- Fill 3/4 with booze
- Fill remaining with mix
- Only a splash of syruppy stuff (if any is required)
- for non-carbonated mixes, shake or mix vigorously by pouring back and forth between 2 glasses. The froth adds a nice touch.

If you are making a cocktail with 2 boozes (i.e. White Russian, Margarita, etc), fill the glass halfway with the stronger booze (vodka, tequila, rum, etc), then 1/4 with the liqueur (Kahlua, Triple Sec, etc).

If you are making a drink with multiple boozes (Long Island Ice) mix them in quantities so the end result is about 3/4 of the drink, then add mixers.

For Mixers, I typically use "Finest Call", they don't seem as sweet as others. I also squeeze a ton of fresh limes and lemons and balance the pre-made mix with their juice. Go buy 5 or 6 limes and a couple of lemons, they really add flavor.

My high school homeroom teacher was also my mixology instructor a few years after graduation, so I learned from a master !

Good Luck and Cheers !