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!
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!
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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.
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