How to make the BEST AMARETTO SOUR - FAST!! Less than 2 minutes for a tasty cocktail

A couple of tips and tricks for the best tasting amaretto sour.
60ml (2 oz) amaretto
15ml (½ oz) maraschino
30ml (1oz) lemon juice
2 dashes orange bitters
Egg white
Glass: coupe
Garnish: skewered cherries and Angostura bitters
Add everything to your shaker tins and ‘dry shake’ without ice, then shake with ice. Double strain into a chilled coupe, make some dots with Angostura bitters on the top and use a skewer to draw lovehearts, then skewer 2 cherries and place on top.
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[@carl_busch]

AN interesting riff. I have always loved Jeffrey Morgenthaler's version, but I will try this one out.

[@ricthompson5776]

I love an Amaretto sour. I'll have to try one with maraschino.

[@vaettra1589]

That looks fantastic, I love the variants with bourbon, have to try this one as well.

[@Michelle-1]

I adore Amaretto. I can't keep it around for long! Would love more Amaretto cocktails

[@BehindtheBar]

Noted!

[@rudyseidl7645]

Can't wait! I love your version of the Old Fashioned...so I feel like I will not be disappointed here. 😀

[@joecichlid]

I will give this version a try tonight!

[@joecichlid]

I gave it a go and it is pretty darned good. I tend to make mine with a 50/50 mix of lemon and lime juice (30ml each) along with about 15 ml of simple syrup. I am not sure if it is the lime juice or the simple syrup that helps (could also be the 30 second dry shake too lol) that holds the foam in the drink a bit longer. Either way I have a new version of one of my favorite drinks to make and share.

[@chudpunter]

I've had the Mogenthaler version, and it's great (solid step up from the 'classic' one imo), but this looks _really_ interesting. I got my first bottle of maraschino a couple months ago, and it's... sometimes a little intense, and yet I keep coming back to it? this seems like it could be a nice gateway to enjoying it more.

[@shawnmiranda]

Only Cara would look at a 5 minute video and think "too long" and trim it down to under 3 minutes. 😂 I'm not complaining though, I admire the respect for people's time.

[@BehindtheBar]

Haha you’d be surprised how many ‘ugh stop talking and just make it’ comments I get so just trying to keep those people happy!

[@christopherreed4723]

How timely! Not only do I have two egg whites sitting in the fridge from a bearnaise I made last night, but I've also got a bottle of Luxardo Maraschino that I picked up for another project. And, of course, a bottle of Amaretto. 😏

[@BehindtheBar]

The fates aligned!

[@efekececiler]

💜💛

[@frankmartinez4856]

Need to RUN to my local Liquor store 😳to pick these ingredients 😬

[@jaikumarvenkatchari3838]

Hi Cara, in a professional, commercial situation, how long can you hold egg whites safely?

[@BehindtheBar]

Fresh unpasteurised ones, health inspectors prefer them to be used on the day they are cracked. The pasteurised ones are more stable, about a week, but generally we go through them more quickly than that as they come in quite small containers.

[@jaikumarvenkatchari3838]

@@BehindtheBar Many thanks 😊 🍹