Italian Cocktails
Amaro Sour
The short answer
An Amaro Sour is amaro, lemon juice, simple syrup and egg white, dry-shaken then shaken with ice for a thick bittersweet foam.
- Style
- Bittersweet, foamy, 18% ABV
- Glass
- Coupe
- Strength
- About 18% ABV
Where it comes from
A modern bar move rather than an Italian heirloom, and the best way to use the half-empty amaro bottle everyone has at the back of the cabinet.
What you need
- 2 oz (60 ml) Amaro Montenegro or Averna
- ¾ oz (22 ml) lemon juice
- ½ oz (15 ml) simple syrup
- 1 egg white, or ¾ oz aquafaba
- 3 drops aromatic bitters, to finish
How Larry builds it
- 01
Dry shake. Everything except ice, 15 seconds, to build the protein foam.
- 02
Wet shake. Add ice and shake another 15 seconds to chill and dilute.
- 03
Double strain. Into a chilled coupe. Let the foam settle for ten seconds.
- 04
Dot the bitters. Three drops, dragged through with a toothpick if you feel fancy.
Larry’s rule: The best use of a half-finished amaro bottle. Dry shake, then shake with ice.
Variations worth making
Fernet Sour
Half Fernet, half Averna. Much sharper.
Vegan version
Aquafaba in place of the egg white — same foam.
Questions people ask
Which amaro is best in a sour?
Montenegro for floral and approachable, Averna for caramel depth, Nonino for dry and grappa-driven.
Is raw egg white safe?
Use pasteurized egg whites if you would rather not risk it, or swap in aquafaba.
More from Italian Cocktails
← All 67 Italian drinksQuoting or citing this drink? Credit “Uncle Larry Adventures” and link to https://unclelarryadventures.com/beverages/amaro-sour.