Go Back

Amaretto Stone Sour

A smooth and sophisticated cocktail that balances sweet almond liqueur with bright lemon juice and a silky egg white foam. This impressive drink takes just minutes to shake together but tastes like a professional creation.
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces amaretto liqueur
  • 0.75 ounces fresh lemon juice
  • 0.5 ounces simple syrup
  • 1 egg white or 0.5 ounces aquafaba for vegan option
  • 1 cup ice plus more for serving
  • 1 lemon twist or wheel for garnish
  • 2-3 drops Angostura bitters optional

Equipment

  • Cocktail shaker
  • Jigger for measuring
  • Strainer or hawthorne strainer
  • Bar spoon
  • Citrus juicer or hand juicer
  • Fine mesh strainer
  • Coupe glass or rocks glass

Method
 

  1. Place your shaker and all ingredients within arm's reach before you start. Measuring first prevents mid-shake scrambling and ensures consistent results.
  2. Pour 1.5 ounces of amaretto, 0.75 ounces of fresh lemon juice, 0.5 ounces of simple syrup, and one egg white into your cocktail shaker with no ice.
  3. Shake vigorously for about 15 seconds without ice, using firm, decisive movements. The egg white needs serious agitation to break down and emulsify properly.
  4. Add about 1 cup of fresh ice to the shaker after the dry shake completes.
  5. Shake hard for another 15-20 seconds with the ice, maintaining that vigorous motion throughout to ensure proper chilling and create the right dilution level.
  6. Pour the mixture through a strainer into a chilled coupe glass or rocks glass filled with fresh ice. Use a fine mesh strainer to catch any small ice shards for an even silkier texture.
  7. For extra-luxurious presentation, hold back some of the foam with a bar spoon as you pour, then top the drink with that reserved foam to create a distinct foam cap.
  8. Express a lemon twist over the drink by twisting it over the surface to release the oils, then drop it in as garnish, or use a lemon wheel laid across the rim.

Notes

Chill your coupe glass in the freezer for 5 minutes before pouring for best results. Always use fresh lemon juice squeezed within the hour. The dry shake step is non-negotiable for creating the signature silky texture. Serve immediately while the foam is still prominent and the temperature is perfect.