Skip to main content

Morgenthaler's Amaretto Sour

Jeffrey Morgenthaler stroke again with a brilliant video - this time it covers one of his last posts on his website - the Amaretto Sour [he calls it worlds best amaretto].


I have to say, that American bartenders tend to be a bit "self-centered".
He reads out of an American bar book - but let me tell you something - the Amaretto Sour is already quite some time around in Europe - and in Europe there was nothing such as "sweet & sour mix".
Traditionally lemon juice and in some cases sweeteners [most of the time simple syrup] used.
Admittedly - seldom in the era before the late 90's fresh lemon or lime juice was used - but still...

And I also don't get, where Jeffrey got it from, that the classic way in Europe is, to serve sours with an orange or lemon twist. Well nowadays maybe, but the "sour flag" with orange and/or lemon and maraschino cherry I have seen very often in Germany and other European countries [before of the mixology revolution].
I personally like an orange and lemon slice aligned with an amarena cherry [they are just fantastic - in texture, in taste... I am just looking further for stemmed amarena cherries, which would be the perfect solution].

Anyway - I would not call it an Amaretto Sour [as not US-centered European] I just simply call it the Morgenthaler's Amaretto Sour.

It is brilliant, to use high proof bourbon - I would not necessarily use Booker's - I am a fan of umping up a little bit the proportion of whiskey - however use a slightly less potent one - I love Knob Creek, as its toastiness is very nicely supporting the almond notes of the amaretto [yes - a lot of Amarettos don't even consist of almonds, but apricot seeds - however those have a very similar flavor].

I think also, that sugar syrup is not really necessary [I reduce though the amount of lemon]. Amaretto is already pretty sweet.

Anyway - it is a great variation of an Amaretto Sour. And I am carrying it for the moment on my beverage menu.

Thank you very much Jeffrey for your boldness and your creative intervention!

=====================
===================================
=====================

By the way - also a conventional Amaretto Sour can be a treat, if you are doing it right:

Amaretto Sour - the old way:

5 cl Amaretto
2 cl fresh lemon juice
1 cl orange juice
optional: 1.5 cl egg white [for those who don't mind the wet dog smell]

Pour all ingredients into a shaker filled with ice [optional dry shake]. Shake very strong and long. Strain into a pre chilled tumbler filled with ice cubes. Garnish.

This Amaretto Sour doesn't use any sugar syrup, however uses the orange juice as additional dilution [it also adds some sweet sourness to it]. It is not a strong drink, but definitely sufficient. There is not much to complain about - maybe even Mr. Morgenthaler should try [and enjoy] the simplified version.


Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h