In honour of last weeks London Cocktail Week I decided it was time to try out a recipe for an Amaretto Sour …. I find a lot of cocktails too sweet but this little gem takes tartness to a new level … and I love it! If you suffer with indigestion or acid reflux you may have to follow with a Gaviscon chaser (I am joking, please don’t send me emails advising that it is unwise to mix alcohol and medication – I know!!)
RECIPE FOR TWO AMARETTO SOURS
3 Parts Disaronno Amaretto Liqueur
2 Parts Simple Syrup (how to make is below)
1.5 parts Fresh Lemon Juice (can go to 2 parts if you want that veneer splitting tartness)
Orange to decorate – Serve in a short tumbler over lots of ice (I like an empty Bonne Maman Jam) and cut down a straw to drink from
Put all the ingredients into a cocktail shaker ( or in my case an insulted travel mug) and S-H-A-K-E, pour into a short glass, add an orange twist and garnish with a maraschino cherry to really step back in time!
Some recipes advise you add egg white to the mixture … not sure what raw egg albumen brings to the table (I am sure it has emulsifying qualities) but I don’t think it needs it …
You can buy the Simple Syrup from some supermarkets but it is super easy to make …. and will last up to two months in the fridge. This can be used as a sweetener in LOTS of cocktails as a sweetener. It blends into a cold drink more quickly that sugar and adds body to your drink.
SIMPLE SYRUP RECIPE
Bring equal quantities of sugar and water to the boil in a small saucepan, stirring to ensure there are no sugar crystals that remain undissolved. Boil for a couple more minutes without stirring and then store in a sterilised bottle. I used one of the flip top Kilner bottles and made 500ml (fill a jug to 500ml level with caster sugar and then 500ml water)
AND IF YOU DON’T LIKE AMARETTO YOU CAN TRY WHISKY, BRANDY …. What’s your poison?