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Amaretto Sour Recipe

5 stars - based on 1 reviews
| 1 Review

The amaretto sour is a classic cocktail. Most people don’t know the authentic version calls for a raw egg white. Once you savor the egg-white version, you’ll never go back. See more egg cocktails with Brijette De Berardinis.

Servings: 1

Active time: 3 minutes

Total time:

Ingredients

  • 1 Davidson's Safest Choice® pasteurized egg white(s)
  • 1 1/2 oz Disaronno® Amaretto
  • 3/4 oz fresh lemon juice
  • 1/2 oz simple syrup
  • fresh lemon peel (optional)

Preparation

Combine the egg white, amaretto, lemon juice and simple syrup into a cocktail shaker and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with fresh lemon peel.

Variations

To make a whiskey sour, use whiskey in place of the amaretto.

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Reviews

by natzelenymusic on 02/01/14
Drinking one as we speak. At first, I was worried about the egg white but it's perfectly fine. This drink is so refreshing, and the alcohol content is reasonably low. I always make mine with fresh lemon juice. Sure, you can buy a sweet'n'sour mix but it just ain't the same. Instead of simple syrup, I add a little bit of powdered sugar. This is the perfect summer cocktail.

Nutrition Facts

Serving Size (1 cocktail)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 240
Calories from Fat 0
Total Fat 0g (0% DV)
Saturated Fat 0g (0% DV)
Trans Fat 0g
Cholesterol 0mg (0% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
38g (13% DV)
Dietary Fiber 0g (0% DV)
Sugars 36g
Protein 4g
Vitamin A 0%
Vitamin C 20%
Calcium 0%
Iron 0%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.