The Amaretto Sour is a cocktail near and dear to my heart—it was the first cocktail that truly sparked my love for making craft drinks. These two amaretto sours work to turn this “Little Bitter” liqueur from a college party shot into something magical for after dinner or enjoying something low ABV.
Classic Amaretto Sour
2 oz Amaretto, such as Di Amore or Gozio Amaretto
1 oz lemon
1/4 oz Simple Syrup
Combine all ingredients into a cocktail shaker tin with ice.
Shake well, about 30 seconds.
Double strain into a coupe glass and garnish with a lemon peel. Enjoy!
*For a more sour version of this cocktail, simply omit the simple syrup.
Amaretto Fizz
1 oz Amaretto
3/4 oz Rye or Cognac
1 oz Amontillado Sherry
1 oz Lemon
1/2 oz Simple Syrup
Egg White (or 3/4 oz of aquafaba)
Combine all ingredients into a cocktail shaker tin without ice.
Dry shake (without ice) for about 30 seconds.
Add ice to the tin. Shake another 45-60 seconds.
Double strain over ice and garish with an orange peel–enjoy!
Combine your simple syrup (or sugar) with bitters in mixing glass. If you are using raw sugar, muddle with bitters until the grains of sugar have combined with bitters into smooth liquid.
Add whiskey and ice. If using raw sugar that has been muddled, allow to sit for 1 minute so ice will melt slightly and help your bitter/sugar mixture combine further.
Stir well for about 10 seconds. Strain over ice into new glass.
Peel orange. Hold peel 2-6 inches above cocktail, gently gripping the peel on either side with pointer finger and thumb. Pinch, skin-side down, to express citrus oil over the top of the cocktail and gently rub skin-side of the peel over the lip of glass. Drop peel in drink and enjoy!
Muddled Old Fashioned
2 orange slices
1 brandied/sour cherry
1 tbsp granulated sugar
3 dash angostura
2 oz bourbon or rye
Soda Water
1. Add orange, cherry, sugar and angostura to a thick-bottomed glass. Muddle well
2. Pack the glass with ice. Pour 2 oz of bourbon or rye over ice and fruit. Stir the brandy and muddled mixture together until well combined.
3. Top with soda water, and enjoy!
Cuban Old Fashioned
2 oz rye whiskey
½ oz dry curuçao
1 tsp sugar
3 dash of angostura
1 lime peel
1 mint sprig (optional)
-Peel lime and drop into cocktail shaker with sugar. Gently muddle to extract lime oil from peel into the sugar.
-Add whiskey, curuçao, angostura, and mint sprig to shaker with ice.
-Shake well, about 45 seconds.
-Double strain into rocks glass. Garnish with lime peel and mint sprig.
Wisconsin Old Fashioned
1 orange slice
1 brandied/sour cherry
1 sugar cube
3-4 dash angostura
2 oz Brandy
Your Choice: Seltzer, Citrus Soda, or Grapefruit Soda
1. Add orange, cherry, sugar and angostura to a thick-bottomed glass. Muddle well, careful to avoid crushing the rind of the orange.
2. Add a bar spoon of whatever seltzer you’ve chosen to use to the fruit mixer. Continue to muddle bitter, sugar, and fruit into the carbonated water.
3. Pack the glass with ice. Pour 2 oz of brandy over ice and fruit. Stir the brandy and muddled mixture together until well combined.
Designed to be a lighter Sazerac, this cocktail keeps one ounce of spicy rye and is fortified with higher proof gin and orange bitters to create a more spring/summer appropriate version of the New Orleans classic.
1 1/4 oz Gin
1 oz Rye
2 Demerara Sugar Cubes (or 1/2 oz Demerara Simple Syrup)
4-5 dash Peychaud’s Bitters
2 dash Orange Bitters
Absinthe Rinse
Lemon Peel
Place sugar cubes in a thick-bottomed cocktail mixing glass. Dash bitters over sugar. Using a muddler, grind the sugar into the bitters until it has become one, smooth liquid texture.
Add ice. Allow to proof for 30 seconds-1 minute.
Rinse a glass with absinthe and set aside. be sure not to leave any liqueur sitting in the bottom of the glass.
Stir cocktail well for about 10 seconds. Strain into the absinthe-rinsed glass.
Express a lemon peel over the surface of the drink and enjoy!
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