Jeffrey Morgenthaler’s Amaretto Sour Cocktail Recipe
Jeffrey Morgenthaler is credited today with updating the amaretto sour for modern palates. His recipe for the cocktail is used in bars around the world and I wanted to try it against a simple amaretto sour with just Amaretto and bottled sour mix to see if it was really that much better. Amaretto is a delicious treat and this is a great cocktail for fall!
Amaretto Sour
1.5 ounces Amaretto
1 ounce Lemon Juice
.75 ounce overproof whiskey
.5 ounce Egg white
1 bar spoon 2:1 simple syrup
AMARETTO SOUR cocktail ( recipe and how to make ).
Make simple and easy AMARETTO SOUR cocktail with best cocktails in the world tutorial. 1 minute cocktails.
Ideal for beginners in hotel bars, bars, night clubs, restorants and for all cocktail fans at home. Enjoy the tutorial and have fun.
RECIPE :
Ingredients for Amaretto Sour cocktail in Centiliters
6,0 CL. AMARETTO
3,0 CL. LEMON JUICE
1,5 CL. SUGAR SYRUP
1 EGGWHITE
Ingredients for Amaretto Sour cocktail in Ounces
2,0 OZ. AMARETTO
1,0 OZ. LEMON JUICE
0,5 OZ. SUGAR SYRUP
1 EGGWHITE
EQUIPMENT :
Jigger
Shaker
Strainer
Old Fashioned glass
HOW TO MAKE :
Pour all ingredients into a shaker filled with ice and shake well. Strain into another shaker and shake without ice ( dry shake ). Pour into an Old Fashioned glass and enjoy.
GARNISH :
Lime slice
Maraschino cherry
HISTORY :
Many believe that the Amaretto Sour was created in America in the 1970s.
REVIEW :
Amaretto is an Italian liqueur that’s typically flavored with almonds or apricot stones. Its distinctive flavor can be incorporated into numerous cocktails, but it’s best known for the Amaretto Sour, a drink that tends to get a bad rap. That’s because, too often, the cocktail is overly sweet and relies on premade sour mix.
SOURCES :
Liquor
Diffords guide
The spruce eats
Educated barfly
Steve the Bartender
Steve the Barmen
Howcast
GQ
Master the classics
Cocktail Chemistry
IBA
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Amaretto Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE CRUST
1 1/2 c. Nilla Wafers, crushed
6 tbsp. butter, melted
1/3 c. sugar
Pinch kosher salt
FOR THE FILLING
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
3 tbsp. cornstarch
4 large eggs
1/3 c. amaretto liqueur
1 tsp. pure vanilla extract
FOR THE TOPPING
1/3 c. brown sugar
2 tbsp. butter
3 tbsp. heavy cream
1/2 tsp. salt
1 c. slivered almonds
DIRECTIONS
1. Preheat oven to 325º and butter an 8 or 9 springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.
2. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.
3. Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
4. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.
5. Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.
6. Spoon topping over cheesecake and serve.
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Four Layered Shots
Here are the recipes:
4 LAYERED SHOTS
INCREDIBLE HULK
1 Part Hennessy
1 Part Hpnotiq
PREPARATION
1. Pour hpnotiq half way into shot glass before layering hennessy on top. Enjoy responsibly!
B52 SHOOTER
1 Part Coffee Liqueur
1 Part Irish Cream
1 Part Grand Marnier
PREPARATION
1. Pour coffee liqueur into base of tall shot glass and gently layer irish cream on top.
2. Finish with a layer of grand marnier. Enjoy responsibly!
ABSINTHE WITHOUT LEAVE
1 Part Black Sambuca
1 Part Irish Cream
1 Part Absinthe
PREPARATION
1. Pour black sambuca into base of shot glass before gently layering irish cream on top.
2. Finish with a layer of absinthe. Enjoy responsibly!
BLOW JOB
1 Part Amaretto
1 Part Coffee Liqueur
2 Part Irish Cream
Garnish: Whipped Cream
PREPARATION
1. Pour coffee liqueur and amaretto into base of shot glass before gently layering irish cream on top.
2. Garnish with whipped cream. Enjoy responsibly!
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The secret to the best AMARETTO SOUR you've ever had!
I think every bartender has that classic that when someone orders it they’re like this is going to be the best you’ve ever had, and for me that’s the amaretto sour - so let me show you how!
60ml (2 oz) amaretto
15ml (½ oz) maraschino
30ml (1oz) lemon juice
2 dashes orange bitters
Egg white
Glass: coupe
Garnish: skewered cherries and Angostura bitters
Add everything to your shaker tins and ‘dry shake’ without ice, then shake with ice. Double strain into a chilled coupe, make some dots with Angostura bitters on the top and use a skewer to draw lovehearts, then skewer 2 cherries and place on top.
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Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
Get the recipe:
1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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