The BEST Amaretto Rye Sour Recipe You Will Ever Try!

 

This post is going to show you exactly how to make a delicious Amaretto Rye Sour!

Sour cocktails at their core are composed of sugar, citrus, and a spirit. Three simple ingredients that you can never go wrong with! You will see this combination in whiskey sours, daiquiri’s, and gimlet’s to name a few. Some of the first sour cocktail recipes were recorded all that way back in the 1800’s!

For this cocktail we will be marrying two spirits that combine to bring a burst of delightful flavor to your tastebuds.  This is an original Sweet Recipe of mine that I used to serve at the bar often! Who doesn’t love a frothy, cold, sour cocktail served up?! Let’s get right into it, I call this:

“Rye’d or Die”

What You Will Need

Alcohol:

The first tasty liqueur we will be using for this amaretto rye sour is Disaronno Amaretto! This is an Italian almond flavored liqueur. Disaronno is a distinctive liqueur with aromas of almonds and cherries. It is wonderful to mix with or to just serve on the rocks! I love this liqueur and often use it in cocktails for a kick of flavor. I have used it in dessert cocktails, mai tai variations, and Italian margaritas! The flavor of almonds is pronounced on the palate with a smooth delivery. This is a must have for your home bar! I got my bottle at Total Wine and More, but you can also find it at Bevmo, Grocery Stores, and all Liquor Stores!

The second spirit we will be using in this amaretto rye sour is Whistlepig’s 6 Year Piggy Back Rye! I absolutely adore rye whiskey and its spicy bite. The amazing thing about Whistlepig is that they use 100% Rye. This envelopes your tastebuds into the full zesty rye whiskey experience. Whistlepig also has a 10 year, but I prefer to use the 6 year to mix cocktails with. The 6 year is also a lot more affordable! This rye has an aroma of cinnamon and citrus, and hits the palate with notes of cocoa, cardamom, citrus, and vanilla. This is such a wonderful bottle to have on hand! This rye pairs so well with the Disaronno and gives our amaretto rye sour a spicy kick to level out some sweetness. I got my bottle at Total Wine and More, but they will also have this at Bevmo, Whole Foods, and Liquor Stores!

Lastly to garnish this amaretto rye sour we will be using dashes of Hella Cocktail Co.’s Aromatic Bitters on top of the foam! Bitters are a combination of spirits, spices, herbs, botanicals, and natural flavors. They are alcoholic which is why they are used in small doses, aka, dashes. Originally bitters were made for medicinal purposes; today, they are still used as popular digestifs. Bitters in cocktails add a spark of flavor, spice, and beautiful aromas. This particular bitters has beautiful notes of cinnamon, cloves, allspice, and caraway on the nose. Since we will be garnishing with this, you will be able to smell these flavors before you even take a sip! This prepares you for the spicy and sweet taste of the cocktail.

To garnish this cocktail you will apply 6-10 dashes on top of the foam after the cocktail is strained. With a cocktail pick or toothpick you will swirl the dashes around to your hearts content! This produces a pretty design.

I highly recommend having this bitters on deck for your home bar! I got my bottle at Total Wine and More, but you can also find it on the Hella Cocktail Co. website which I will link RIGHT HERE.

Citrus and Other Ingredients:

This amaretto rye sour will be getting its citrus kick from Fresh Lemon Juice! Fresh juices are an easy way to elevate your cocktail to the next level! There’s a flavor punch that you just can’t get from using anything else. Trust me, once you level up, there will be no turning back! In the photo above I am using my stainless steel hand-pressed citrus juicer. This has to be one of the GREATEST additions I have brought into my home bar! Squeezing fresh fruit juice has never been easier! I love the ease with the squeeze, the ability to fit multiple pieces of fruit in at once, the pour spout, and the fact that there’s never any mess! I can pour what I need straight into my bar jigger. If you want to check out one just like mine I will leave it for you RIGHT HERE!

Next, we will be needing some Simple Syrup! If there’s one thing that simple syrup is, it is definitely SIMPLE! Literally it is so easy to make. One of the greatest things about it is that it will stay good in the fridge for about 3-4 weeks! You can always make as little, or as much as you want. Certain syrups are made differently depending on the level of sweetness you are going for, but we will be sticking to the simple ratio of 1:1. This means 1 part white sugar, to 1 part hot water.

• Get out a pot and put it on the stove top
• Measure out desired amount of water and pour it into your pot
• Bring water to a slight boil / simmer
• Pour in equal parts of white sugar
• Lower the heat to make sure the water is not boiling
• Stir mixture together until you have a syrup like consistency
• Pull off the heat and let cool
• Store in glass bottle of your choice
• You did it!

I like to store my syrups and juices in a glass bottle with a pour spout as shown in the photo above! These little glass bottles are so convenient. They fit in the fridge with ease, and add a professional aspect to your home bar. The pour spout is perfect for controlled measuring and keeps everything sealed in tightly! I actually found a really cool set on Amazon that comes with spouts, labels, and tops! I will attach the link RIGHT HERE.

Remember to always label and date your syrups and juices. You always want to make sure you are using the freshest ingredients in your cocktails. Quality is everything and you only want to serve yourself and friends the best!

To get the classic frothy top on our amaretto rye sour we will be using egg whites! I usually only eat egg whites at home so I always have the Kirkland Egg Whites on deck! I get this is large quantities at Costco. Of course you may still use a actual egg to extract your egg whites, but this is what I always have on hand. When you add egg whites to a cocktail it not only gives your final product an aesthetically pleasing foam coat, but it adds a richness and creaminess to your drink. In a section below I will explain the Dry Shaking Method, what that entails, and what it produces. Some other cocktails that use egg whites are the Pisco Sour, Clover Club, Gin Fizz, Pink Lady, and more! If you use a full egg to extract your egg whites I recommend making sure your egg is at the proper temperature of 40 degrees Fahrenheit or lower.

If you are vegan, or prefer not to use raw egg whites in your cocktail I highly suggest trying out Fee Brothers Fee Foam! This is a non-egg alternative that will still give you the same frothy foam top without any odors! This is a great alternative selection and an excellent product to always have on hand if you ever have any vegan guests. I will link this product for you RIGHT HERE!

Bar Supplies:

First bar item you will want to have is a Shaker! I prefer to use the Boston Shaker. This shaker comes with two tins that you combine and seal together before you shake your cocktail! I love the range of motion you get with the boston shaker, and I love having two separate tins to build my cocktail in. When you shake your cocktail you are diluting it with ice, and growing it in volume simultaneously! If you want to get yourself a shaker just like mine you can do so RIGHT HERE!

Next you will want to have a Bar Jigger! Bar jiggers are how you preciscely measure the exact ingredients of a cocktail. Balance, presentation, and consistency are so important when making a memorable cocktail. Using a bar jigger will help you attain beautiful results! My bar jigger in the photo above ranges in measurements from 1/4 oz to 2 oz. This is a home bar MUST HAVE! If you want a jigger just like mine I will link one for you RIGHT HERE!

When I was just starting my bartending journey, I actually used a more simplified jigger. This jigger only had one side, very clear measurements marks, and a pour spout! It really helped me build my skills and become more confident in my pours. I will link the exact jigger I used to use RIGHT HERE! If you’re just starting, I know you will love it!

Let’s talk strainers! For this amaretto rye sour you will want to have a Hawthorne Strainer as well as a Fine Mesh Cocktail Strainer.

Hawthorne strainers clasp right onto the top of a boston shaker tin. They initially strain the cocktail holding back any ice or other large particles from inside the tin. They are a home bar essential! You can get one just like mine RIGHT HERE!

Since this cocktail is served up with no ice, we will want to make sure our presentation is absolutely perfect. That is where we will need a fine mesh cocktail strainer. As you can see in the photo above, the fine mesh is tightly woven. This prevents any smaller particles and shards of ice from entering your finished cocktail. Using the hawthorne strainer and the fine mesh strainer together results in a technique called “Double Straining”.  If your cocktail is served up, you will always want to double strain! You can check out a fine mesh strainer just like mine RIGHT HERE!

I also must mention that you will need ICE. Lots of people have fridges with an ice dispenser which is perfect for you to use. Alas, if you do not have accessible fridge Ice, AKA ME, you will have to freeze your own! As you see above I use a silicone perfect ice cube tray. I will link an identical one that comes with a LID right HERE! I am lucky enough to have a cocktail store near me as well that  carries perfect ice in every size but that is not always the most affordable option. I would still recommend you check if any such stores exist near your location! Although a little more pricey, definitely worth it in quality!!!

I do recommend that if you are starting to create multiple cocktails at home, you should invest in your own personal little Bartending Kit. Most come with everything you will need as a beginner while others provide several items for more complex creations. I will put links to both a beginners set, and a more advanced set on Amazon below!

Beginner Kit: HERE

Advanced Kit: HERE

Dry Shaking

When using egg whites in a cocktail you will always want to dry shake. This is a technique that was brought about in the mid 1900’s. Dry shaking means to shake your cocktail WITHOUT any ice. You will want to do this hard and fast. You are doing this to emulsify the egg whites and add air to the proteins. This will leave you with a frothy and light texture. Applying this technique leads to the iconic separated foamy top on your cocktail. After shaking with no ice you will then add ice and shake again to dilute. Dry shaking is very simple and a fun way to add another dimension to your drink! Try it for yourself and see your results!

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