How do I make an Amaretto Sour like they do at bars/restaurants?

Discussion in 'After Hours Lounge (Off Topic)' started by Jeffrey Noel, May 29, 2003.

  1. Jeffrey Noel

    Jeffrey Noel Screenwriter

    Sep 11, 2001
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    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?
  2. LewB

    LewB Screenwriter

    Feb 11, 2002
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    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 [​IMG]
    This one looks like it might be what you are after.
  3. Matt Stryker

    Matt Stryker Screenwriter

    Oct 12, 2000
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    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.
  4. Kirk Gunn

    Kirk Gunn Screenwriter

    Aug 16, 1999
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    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 !

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