Ginger amaretto sour

Amaretto is an Italian sweet liqueur based on bitter almonds or apricot kernels. The smell is reminiscent of marzipan chocolate, and won’t work straight up. However, it works amazingly with bitters and citrus that both cuts the sweet almond flavor, for example in an amaretto sour. Now with ginger.


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  • You can make this with ginger beer. You won’t get the intense flavor of fresh ginger, but it definitely works.
  • Ginger infusion is easily made with equal amounts (weight) of water, sugar and fresh ginger slices. Let simmer for 10 min and then steep for 1 hour before storing it in the fridge. They say it lasts a couple weeks refridgerated. I’ve used it way longer, though.


2 ounces amaretto, ex. Disarrono

1 ounce Contreau (may be skipped)

2 ounces lemon juice

1,5 tbsp ginger infursion or 1 ounce ginger beer *

3-4 dashes Angostura bitters

1 egg white

3-4 large ice cubes



  1. Add all ingredients to a cocktail shaker and shake vigorously for 15-20 sec. Burp the shaker within the first 3 secs.
  2. Add the ice cubes and shake for another 15-20 sec.
  3. Strain drinks into two champagne or cocktail glasses. Make sure you alternate between the glasses during the pouring so you get equal amount of foam. Use a spoon in the strainer to help the liquid get through the lemon pulp.

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