But nothing demands the Amaretto Sour must suck. You just need to make it stronger and less sweet, and dump the sour mix. My recipe is mostly Jeffrey Morgenthaler’s without the egg white, because I am not a professional bartender and I do not keep egg whites around for cocktails.
1½ oz. amaretto
¾ oz. high proof bourbon
1 oz. lemon juice
½ oz. simple syrup
Shake up with ice, then strain into an old-fashioned glass with fresh ice. Garnish with a cherry.
I use Baker’s bourbon (107 proof) and Knight Gabriello amaretto, which I think has a better flavor than DiSaronno and is a couple bucks less. I’ve upped the simple syrup a little because I’m not using “rich” (2:1 sugar:water) syrup, but that’s an “adjust to taste” thing.
I also remember, back in college and just after, having a few Midori sours. I suspect we can apply the same principle, with a different base spirit—Navy strength gin, perhaps?—but I haven’t tried. Yet.