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Amaretto Sour

Amaretto di Saronno dates to the 16th century and was first made in Italy’s Lombardy Region, in Saronno. Made from almonds and apricots, this popular liqueur is best paired with a mixer that’s on the tart side, and one of the most popular is a good ol’ sour mix. Since most prepared mixes are nothing but glorified sugar water, elevate your barmastery with this simple recipe: two ounces of citrus to one tablespoon of your preferred sweetener. You could use agavé, and even honey and simple table sugar work well; but here, molasses is our pick since it pairs obscenely well with the almondy amaretto, and is more aligned with Italy’s agrodolce (bitter and sweet) attitude. Makes 2 drinks


4 ounces freshly squeezed lemon juice

4 ounces Amaretto di Saronno

2 tablespoons unsulphured, blackstrap molasses, honey, agave or simple syrup


Dash of Angostura or Fee Brothers Orange bitters or Fee Brothers Aztec Chocolate bitters (optional)


In a cocktail shaker or bowl, combine lemon juice and sweetener; mix well. Add to cocktail shaker or bar pitcher and add the amaretto. Shake or stir, and pour over ice-filled glasses. 

This recipe is featured on show 2426 - The Best Cocktails and Snacks.


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