This was my wife's favorite when we met in the late 90's.

I wasn't the biggest fan of the original Amaretto sour recipe I found, but this one is delicious! Will definitely be my go to recipe going forward.

@BehindtheBar

3 ай бұрын

Yay!

I bought a bottle of Amaretto 2 weeks ago, to make Amaretti biscuits; this sounds like the perfect recipe to use some more of it up.

Sounds fantastic. I will have to give it a try now. Thank you.

Cheers and happy holidays to you and yours!! See you in the New Year!!

Very nice. Cara! Thank you dear ❤ Cheers!!!!

never saw a sour so complex, def. will try this out. thanks!

Cara 💖you always have something nice to share 🎉Thanks 🌹

I love that you pronounced "maraschino" both ways. I feel so conflicted whether to use the Italian pronunciation with the hard 'k' sound versus how we almost always say it in the states without it. I can't make up my mind between "correct" versus "normal." No idea how they typically say it in Scotland or Australia though.

@BehindtheBar

6 ай бұрын

Haha totally, I would say it with a ‘sh’ but have had angry Italians commenting before…haha!

Just went out for amaretto so I could make this-delish! I enjoyed my share of bad Amaretto Sours back in my 20s (in the 1990s) but this is a complex, grown-up version that will now be in regular rotation in my house. Love the amaretto-Luxardo maraschino combo. Thank you, Cara!

Cheers Cara. I just might give this one a go after dinner this evening.

So i've really never been into amaretto , but making this done. Well, it works for me, big time! Thanx hun!

@BehindtheBar

6 ай бұрын

Glad to hear it!

Damn. You weren’t kidding. This is a great recipe. It’s my new go to!!

Wow, this tastes awesome and the idea of drying out the amaretto with maraschino is brilliant. Like it wirh Bourbon (Morgenthaler Style) or Cognac (Neuwalker Style), too, but this one does not distract the almond taste. Love you!

I had an Amaretto Sour back in college that was fantastic! Sadly the place closed down as a few years later because they were an upscale bar in a micro brew town. I have been on a hunt for a recipe that is tolerable since. Just made this drink and it is now in my top 3. Only out done by the Army & Navy and the Old Fashioned. Thanks!

I am beyond excited to give this recipe a try ! The Amaretto Sour IS my favorite cocktail but I don't really order it anymore because it's always a bit messed up 😅 Thanks !

Amaretto is definitely my favourite drink 👀 so I need to give this a little go

I love amaretto sours (well, just amaretto in anything, really). Definitely need to try this one out. I need some drink suggestions to make with Frangelico too.

Delicious with the Maraschino, fantastic recipe. THoguh for me a reverse dry shake (using a mixing ball) seems to work slightly better.

Damn, Cara, I just shook one up and it is by far the best Amaretto Sour I’ve ever tasted. Jeff made a great variant but this one stays true to the original flavor profile while balancing out the cloying sweetness. Amazing work.

@BehindtheBar

6 ай бұрын

So glad you like it!

Hmmm...very interesting about Amaretto - peach pit v. almonds. I didn't know that, thank you. Anyway, when I get one, I will be very eager to try this!

I really like Morgenthaler's variant, but I'll try this next, looks like a great reason to finally buy that bottle of Maraschino I've been thinking about!

I love Amaretto sours! I kind of stick to Morghenthaulers recipe but use orgeat as the sweetener. I’m gonna tool around with the Maraschino though which sounds very interesting. I’m starting to really love Gozio Amaretto which is only made with bitter almonds and has less sugar content.

Thanks for this recipe! I’ll have to try it. I noticed in the video you added some orange bitters to the ingredients before the shake, but I don’t see that listed in the description or end title recap screen. Was that an omission? I’ll add them when I make mine. I think the orange bitters sound like a good idea.

@BehindtheBar

6 ай бұрын

Yes it should have orange bitters, sorry! I’ll update the description 😊

Well, I now have a good reason to get that bottle of Maraschino liquer I've been eyeing...

Yummm

this the top1

It is the best amaretto sour I ever had

...So guess the one bottle we ran out of just before Christmas, that we didn't bother replacing because we hardly ever use it 😂

@BehindtheBar

6 ай бұрын

Haha well you know for next time!

I haven't had an amaretto sour in many years. After having a gold rush, amaretto and even whiskey sours have lost some of their appeal to me. I will need to give this a try though!

@BehindtheBar

6 ай бұрын

Gold Rush is a great drink!

Is that egg white fresh or pasteurized? I want to try this, but i'm not sure i can sell the fresh egg whites to my guests :)

@BehindtheBar

5 ай бұрын

Totally fair, you can buy pasteurised egg whites or there are also a lot of egg white replacements these days which also caters to the vegan market - things like Instafoam. You can also use ‘aquafaba’, the liquid that chickpeas come in but I do find you get a slightly funky smell with that so I would always do a spritz of citrus or bitters over the top (although I’m sure some people feel the same way about eggs, it’s just what I’m used to haha!)

When you said local Amaretto I was hoping you'd say White Possum! It's seriously the best Amaretto I've ever had.

@BehindtheBar

6 ай бұрын

So nutty!

15 or 50 ml of egg white ?

@BehindtheBar

6 ай бұрын

15 😊

Please make us a Division Bell.

@BehindtheBar

6 ай бұрын

Noted!

@gertlungmaskin1210

6 ай бұрын

Fantastic! You are the only bartender I trust. @@BehindtheBar

What's the purpose of the egg white? never heard of that. looks great tho!

@BehindtheBar

6 ай бұрын

Adds texture and softens out the flavours 😊

Nice top you look like really nice

Sounds tasty. Disaronno is terrible. Gozio is very nice. Lazzaroni is also very good.

The shaking isn't long enough, scientifically it takes about 20 seconds of hard shake to bring the drink down to 0 degrees celsius, she only shook for less than 5 seconds even if it's a short shake.

@BehindtheBar

Ай бұрын

This is a very good article on this by Dave Arnold: cookingissues.com/2009/07/24/tales-of-the-cocktail-science-of-shaking-ii/ His outcomes were essentially that style and length of shaking don’t really make much of a difference to the temperature of a drink, but will make a difference to the texture and look. I’ve found, after working with the same ice as in the video (Hoshizaki) for 8 years, that when I am double shaking, a short, sharp, hard shake gives the best head of foam. In the bar I’ve just opened though, we use handcut ice, and I have to shake much longer on that to create the same effect. Better to actually try, taste and look rather than be dogmatic about anything 😊

my my...ive been watching your vids for some time now and youve changed a bit. your lovely face is the same...though you dont smile as much...

@BehindtheBar

6 ай бұрын

Haha opening a new bar and trying to write another book while still working full time will do that to you - think I was just a bit tired this shoot day, nothing more serious 😊