There is nothing like a great Amaretto Sour. For a bartender, it gives Amaretto a purpose if you will, a right to sit next to the small-batch bourbons and select amaros. It allows Amaretto to wander from it’s circle of friends in the “specialty coffee” district and hang with the cool kids over in “real cocktail” land. Another great aspect of an Amaretto Sour is that if you pour one for somebody, it immediately becomes the best drink they’ve ever had. It has this bizarre Kryptonite effect on everyone from the novice to the expert imbiber.
So with that in mind, how can you possibly elevate an Amaretto Sour? By adding Basil. Yep, Basil. Why does this unlikely combination work? Because Basil’s oil is Euganol, the same oil that is secreted by most citrus. By adding Basil to your sours, Amaretto or otherwise, it provides your cocktail with another added level of citrus oil that operates much like a bitter in tying all the ingredients together. The Basil grants your cocktail aromatics and depth of flavour, without overpowering the original intent of the drink, and as a garnish, it’s pretty spectacular aesthetically. Amaretto Sours are delicious. Basil Amaretto Sours are divine.
- 2 oz Amaretto
- 1 egg white
- 3 fresh basil leaves
- 1oz Lemon
- 1oz lime
Dry shake ingredients. Add ice, shake again. Double-strain into vessel of choice, garnish with fresh basil.