2oz bourbon
1oz amaretto
1oz lemon
1 egg white
1 tsp syrup from amaretto cherries
Dry shake then shake with ice. Lovely, boozier than my usual Sunday drinks but it’s been that sort of week and this drink is cozy and delicious. I don’t like a straight amaretto sour and the Morganthaler one is still too sweet for me but inverting the proportions makes it balanced and perfect, still amaretto but not cough syrup.
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I just finished touring Evan Williams distillery. I’ll have to give this a try.
My favorite is from drink shouts (gone a long time). Still might be sweet for your taste, but definitely needs the high proof bourbon to help cut it a little. Biggest difference is the addition of bitters (and the inversion of the liquor as you mentioned).
1.5 oz Amaretto (Luxardo)
.75 oz. High-Proof Bourbon (Knob Creek)
1 oz. Fresh Lemon Juice
2 tsp. Simple Syrup
.5 oz. Egg White, Beaten
2 Dashes Aromatic Bitters (The Bitter Truth)
Combine all ingredients in a cocktail shaker WITHOUT ICE and shake for a few seconds (this is called “dry shaking” and helps the egg whites blend). Then add ice, and shake very thoroughly. Strain into a chilled, ice-filled rocks glass. Garnish with a Luxardo maraschino cherry.