Amaretto Sour

A 1970s crowd-pleaser rescued by Jeffrey Morgenthaler's 2012 spec, which adds cask-strength bourbon to keep the almond liqueur from cloying. Marzipan, lemon and a whisky backbone under a thick foam.

Not in stock: Amaretto.

1. Add to a shaker

   45 ml90 ml135 ml180 ml	Amaretto— not in stock
   20 ml40 ml60 ml80 ml	Bourbon— not in stock
   25 ml50 ml75 ml100 ml	Lemon juice (fresh)— not in stock
   5 ml10 ml15 ml20 ml	Sugar syrup (2:1)— not in stock
   15 ml30 ml45 ml60 ml	Egg white(optional)— not in stock

2. Dry shake without ice for 10 seconds, then shake hard with cubed ice for 10 more

3. Strain into an old-fashioned glass over fresh cubed ice

4. Garnish with lemon zest twist and cherry