Amaretto Sour cocktail recipe (comparison)

[@StevetheBartender_]

Want to join in on my next live cocktail workshop? More info: bit.ly/classic-cocktail-workshop

[@stjudetheobscure]

A favourite. Made with Dissorono but - drop the simple syrup and the egg and you get far more spice from the Bourbon. Include the egg and add a shot of orange bitters (to suit), and you’re in home run territory. Good to see you healthy, mate.

[@BigFatCock0]

A shot of orange bitters? You sure about that?

[@jeffmorgen]

Thanks for the shout-out, my man!

[@StevetheBartender_]

Most welcome mate, love your work!

[@StevetheBartender_]

p.s. is Disaronno still your preferred amaretto to use?

[@aaronwhite1929]

Ok… so I have never tried Amaretto before. (New to the drink world only about 5 years ago and I’m 52 now.) I have learned that I am a whiskey fan and REALLY love the Whiskey Sour, Kraken and pineapple, and sometimes just straight Woodford Reserve on ice. I made the first recipe of yours just this evening and Oh. My. God. sooo delicious!! Can’t wait to try some more Amaretto recipes!!

[@BetterAvecBourbon]

I’ll have to give the other Amarettos a try! I do like Disarrono in mine but I prefer 1:1:1 bourbon (Buffalo trace / makers mark), lemon juice, and Disaronno . If you skip the egg and do a large cube you can still get a ton of aeration without diluting the flavours too much. Cheers 🥂

[@LynnCallow]

So glad you did this video. I also compared the DiSaronno and Luxardo and to me there was NO comparison...the Luxardo was absolutely delicious.

[@jonjayb]

No joke, Steve's Cocktail book is a requirement for a home bar. Its so good.

[@Staniii2360]

Thank you for the comparison. I only knew Disaronno or the budget versions of it from the supermarket. Never thought about looking for other one’s. That being said, Whisky Sour is one of my favourite cocktails. I was amazed how good Amaretto Sour is and put it instantly in my receipe book. Funny, I got lazy too since I got an milk frother and use it for my sour‘s since then. For everyone who doesn’t want to use eggwhite, got with aquafaba which is chickpea water.

[@polishprince7219]

So glad to see you used a milk frother! I started using mine for flash blending tiki cocktails because I don’t want to invest in a Hamilton Beach stand mixer. I’ll use it for sours now too!

[@boozeontherocks]

I am a huge fan of this cocktail and this recipe in particular, I enjoyed the side by side and I prefer the Disaronno in this.

[@bobaerbuddy]

Loved to learn about the Luxardo Amaretto, always saw the Dissarano as only kind of sweert / almondy; and with some more spice and complexity the Luxardo will be something for me for sure! Never been dissapointed following your recommendations 😉

[@cydneystephen2814]

Hey Steve. Amaretto DiSaronno my fav of those 3. Didn’t even know they were made differently. Now understand the differences in taste. Your cocktail book is well done. Thanks for sharing 🤗🥃

[@centermassdefense9727]

So glad to see you healthy man this looks great gonna make one soon. Please keep up the good work. Love the improvements on the App as well. it's almost perfect.

[@dianabrunson7772]

My first drink offered to me as an adult by my "foster family" (I was a foster child) was an "amaretto stone sour". Is this this the same drink? So delicious. I have a feeling I'd prefer the 1st of the 3 as well. By the way, I am so glad you are back and the surgery was successful. I missed your smile, which I imagine your wife is the reason for.:)

[@oldcrows21]

Hey Steve, just FYI! Disaronno is 28%, not 20%. It’s the main reason I use it over the other options, I think it’s very sweet and delicious whilst still being a decent proof compared to cheaper Amaretto liqueurs! Great video as always, one of my favourite simple cocktails.

[@StevetheBartender_]

In Australia it is 20%. It’s common for international brands to lower the abv to avoid taxes. That difference of 8% saves them $5.60 in excise tax.

[@davesimms8825]

Yes it’s 28% in Canada too!

[@oldcrows21]

@@StevetheBartender_ aww no way! But there lies the problem maybe? I wonder if it was made with 28% Disaronno if it’d be better, or still lacklustre…

[@StevetheBartender_]

@@oldcrows21 I didn't realise it was lower in Australia until after the video... I'm sure it would be far better with a 28% version!

[@ferdinand_WS]

Anders Erickson made a riff on it, replacing the whisky with applejack. My favourite is a riff on that, with JD Apple instead of the applejack

[@DarkCha0s23]

We've seen video about best Whisky sours and now we get Amaretto sours, thanks! Although, disappointed about the disaronno. Now I have to get new amaretto for my home bar. Thanks for the vids!

[@CoffeinCowboy]

I prefer Adriatico, roasted as well as bianco, because it is actually made from almonds. If you tried that once you can't go back to these apricot things. And I really like to grate some nutmeg on top so it's getting more complex.

[@UnclePete]

I use the Lazzaroni and I love it! This amaretto sour was one of the first drinks i made at home so good!

[@montserratvillasana521]

I'm so happy that you made this video!! This version of the drink is my absolute favorite and I'm so glad others can know about it now! 😁😁

[@needlessmustard]

Okay good sir, the milk frother is a game changer here... I am lazy and love an egg white foam on my sours! I can't believe I didn't think of it!

[@StevetheBartender_]

I’ve only discovered it after seeing Kevin Kos do it.. it’s genius!

[@vodkalashnikovv]

Only 23 now but.. this will still probably go down as my favorite cocktail of all time !! 😅😆 Maybe a basic pick not sure but love this stuff to death

[@theukyankee]

As I love cask strength bourbon and amaretto, I'll be trying this out. I'm going to use Bepi Tosolini Saliza Amaretto and a King's County full strength pick.

[@leafygreen3666]

I have made this recipe several times over the past couple of years. Also been using the milk frother. But personally I like the amaretto to bourbon ratio to be 1:1 instead of 2:1. I like to lean into the bourbon.

[@piperjon]

I'm 65 y/o and have been adding Bourbon to my Amaretto sours since long before 2012 LOL

[@stijndehert1650]

Amaretto and bourbon/whiskey.. isn't that called a "godfather" cocktail??

[@piperjon]

@@stijndehert1650 the Godfather recipe calls for Scotch, not bourbon, if I remember correctly. Edit: After looking it up, it is only Scotch and Amaretto, no sour.

[@gnrnando88]

Elijah Craig or Four Roses Barrel Proof combined with Disaronno is unbeatable for me in an Amaretto Sour. But I will give the Luxardo Amaretto a try. Thanks, Steve!

[@johnb3948]

Great seeing that smile while you shake your cocktail. I'm still astounded by your recent challenges. Prayers to you and your young family

[@Tom67X]

Wow. Never cared much for this drink and I see probably why now and also why I might need to revisit it again, I might like it!

[@rickmunoz5913]

Just discovered a possible game changer for sours. Fee Brothers has this Fee Foam. Very cheap and goes a, long way. No need to waste eggs or chickpeas to get the foam. And no affect on taste

[@sundowner62james69]

Interesting comparison . By coincidence, I'm out of Disarono at the moment. I'll have a look for the Luxardo! Cheers Steve.

[@jadval18]

That's a great at bottle of Bourbon from right here in GA. Great cocktail!

[@jacquelinewesson1202]

Received my copy of cocktail guide today, thank you

[@stephane.foisy.186]

Having too much amaretto in my youth so not really a fan of this sour unless its a very small amount. But when I make it for others the addition of cask strength bourbon (or rye).

[@jpcampbell]

I love Cara Devine’s version as well with Luxardo Liquor.

[@gnomestavern8285]

Oooo thanks for the video! My wife love any drink amaretto we always have a couple of bottles in the back.

[@ThomasEinwaller]

Greetings from Austria to Australia 😉 enjoying your content and the cocktails from your recipes- just ordered your book 👍🏻

[@keithp115]

Love this comparison Steve. Going to try the Luxardo next. Do yourselves a favor people and buy Steve's book. You won't regret it!!💯💥

[@drax14QC]

I haven’t had a bottle of Luxardo amaretto in some time. It’s not always available in my market. I like to have some local Amaretto.

[@briansewell7263]

Great vid mate, love the side by side and honesty. Will have to see if I can get the Luxardo added to my buying guide Would MS bitters/foamer work instead of egg whites? Using raw egg isn't allowed in my company

[@therustybartender]

It sure would or even a little Aquafaba

[@BritInvLvr]

Since I only have Disaronno, i wonder if I add a dash of bitters would help spice it up. I’ve not seen the Luxardo brand near me. But I look harder next time.

[@chrisismail]

Make your amaretto it's so delicious too and way cheaper. I thought you weren't going to give us the Steve smile while you were shaking it for a second.

[@ferdicovati]

Can you suggest a rum to use instead of bourbon/ whiskey in the amaretto sour Thanks

[@therustybartender]

The books great. Banger recipe after banger after banger!

[@sabana31]

Hey, where I live it's easy to get Amaretto Amanda Luxardo, but not Amaretto di Sachira Luxardo. I can't find the first one on Luxardo website, do you know what the differences are ?

[@tommccafferty5591]

I bought my daughter-in-law a hard copy of your book and I have the Kindle edition. We both love them. I have a question about Amaretto. Does the almond flavor come from the fruit pits, or is artificial almond flavoring added? (I realize that Lazzaroni gets the flavor from the almond biscuits, but I was wondering about the other two and Amaretto in general.) Thanks

[@roundup1253]

When Steve is shaking I’m always think, this guy would probably become an advanced MMA fighter if he really tries

[@josephlau8476]

What a fabulous drink.

[@paulemge9156]

Need to try these or at least one.

[@TY-ob7fz]

Will wild turkey 101 work as bourbon replacement ?

[@MyOnlyYans]

Save the yolks and whisk them into tomorrow's scrambled eggs. Kitchens often blend in extra yolks to make their scramble more opulent than with a normal yolk:white ratio

[@DJ-fn3jm]

Disaronno doesn't even have amaretto on the bottle anymore. Uses fake stuff and essences now. The others are much better. Gozio is one we use. It's delicious.

[@JohnHoskinsWisconsin]

Ironically I can't find this drink in his book. Maybe it will be in Volume 2?

[@omnipollo121]

Would any bitters inprove it

[@billybennet75]

Disaronno is 28% abv i Norway

[@albincarrin3122]

In Sweden as well. I didn’t know it it could vary between different countries

[@christopherosborne2817]

It's 28% in England too

[@shannonnoble527]

Where can I buy that peeler? Bought your book last week… its awesome you added qr codes.

[@StevetheBartender_]

Thanks Shannon! Happy to hear that you like the QR codes :) Here is a link to the cheese slicer / peeler: amzn.to/4bolApG

[@buttonenfuego]

If you love this, try out a Rusty Sour.

[@therustybartender]

Love the name!

[@TheBadJuJu666]

What kind of frother are you using? It's so small!

[@jeffdoclewis7693]

Made that double shake look way too easy😂!

[@miksologia]

Well, with those guns... 😂

[@vins1973]

Hello Steve, that cocktail looks so delicious, just a question, what's is the rich syrup ?

[@Javic167]

He said that in the video. Rich syrup is the usual therm for simple syrup with two parts sugar and one part water

[@jovialevil3456]

Crushed ice is the best.

[@TC-bj8pu]

Can we get a signed copy anywhere?

[@StevetheBartender_]

My book? Yep! I can do signed copies direct (shipped from Australia). Feel free to touch base via my website or Instagram DMs.

[@0529mpb]

Mixing Fiddler in there is a sin. That' bottle starts at $100 American in the US big box stores.

[@StevetheBartender_]

Yikes! I won’t do that again 😬

[@upcomingbs]

Sounds like the Dissarono is less alcoholic in Australia, my bottle shows 28%

[@StevetheBartender_]

Yeah, quite a few people have mentioned that... many international brands do that to save on tax. Lowering the bottle by 8% saves them $5.60 in excise tax.

[@sammyangelov1881]

I prefer omitting white egg in amaretto sour...

[@jones_on_the_roof]

I'm geto. I just mix with sprite.

[@postmalonalisa420]

Why did i get a kfc ad the same nanosecond he said "17 herbs and spices"

[@sundowner62james69]

P.S. I wonder if my electric toothbrush could double as a milk frother ! ;)

[@adsy6819]

I originally didn’t watch this because I’m allergic to almonds and have avoided amaretto, turns out I haven’t needed to.

[@pauricmckelvey1286]

My recipe is dissarono and Jack Apple, I seen Anders Eriksen do a vid on this and he used apple brandy In a way mine is a blend of ur whiskey recommendation and his recipe

[@GreenWitch1]

I used to drink Amoretto Disaronno straight up in my 20’s. Now, it tastes like battery acid 😬

[@thatdudebro]

disaronno is 28% not 20.

[@andreaskeck5509]

Apparently it is in Australia

[@thatdudebro]

@@andreaskeck5509 well theres the discrepancy.

[@StevetheBartender_]

Alcohol taxes are huge in Australia so it’s common for international brands to lower the abv so they can target a particular price point. Lowering it by 8% per 700ml bottle saves $5.60 in alcohol tax.

[@goodman854]

everyone says taste like almonds, I feel like none of you had almonds. It taste 100% like maraschino cheery juice & nothing else.

[@billcook4768]

I’m sure you know what you are doing and that’s a tasty drink. But as a bourbon drinker, it pains me to see good bourbon in a mixed drink.

[@antoniojones6256]

NO RAW EGGWHITES!!! OR YOLKS! Some other substitution is absolutely required.

[@StevetheBartender_]

Eggs have been used in drinks for hundreds of years. Otherwise there are vegan alternatives available.

[@myatix1]

Cherry, peach and appricot pits have cyanide in them… ummm…

[@johnnyjensen8805]

Disaronno always lacks in taste, this is a commercial amaretto only and not quality

[@PalParkTigers]

Adding bourbon to an amaretto sour just makes it a WHISKEY sour. Which isn’t an amaretto sour

[@RikuxBakura]

It doesn't though, a whiskey sour doesn't have amaretto in it at all. But an amaretto sour can occasionally have whiskey/bourbon added to it.