NON-ALCOHOLIC AMARETTO SOUR

The amaretto sour: a classic between sweetness and acidity

The Amaretto Sour is a balanced and velvety cocktail, where the sweetness of the amaretto meets the freshness of the lemon and the silky texture of the egg white. It is a cocktail that appeals to both lovers of sweet liqueurs and enthusiasts of sophisticated mixology. 

A brief history of the Amaretto Sour

Amaretto, the key ingredient of this cocktail, is an Italian liqueur made from almonds (or apricot pits), with origins dating back to the 16th century. The modern recipe for the Amaretto Sour is said to have originated in the 1970s in the United States, during a time when tangy and slightly sweet cocktails were very popular. 

Over time, bartenders have improved the recipe, notably by rebalancing the sugar and acidity, adding egg white for more texture, and in some variations, a bit of bourbon to strengthen the structure of the cocktail. 

Ingredients

• 6 cl of Pollen Amaretta non-alcoholic
  
• 3 cl of fresh lemon juice
  
• 1 cl of sugar syrup
• 1 egg white for a creamy foam
• Ice cubes
• Garnish: maraschino cherry and slice of orange

Preparation

• Pour Pollen Amaretta, lemon juice, sugar syrup, and egg white into a shaker without ice (dry shake).
• Shake vigorously to achieve a nice foam. 
• Add ice cubes and shake again to chill well. 
• Strain into an old fashioned glass with ice cubes
• Add a maraschino cherry and a slice of orange for the final touch.