Amaro Sour
Egg-white silk over dark bitter herbs.
The Method
How to make it
- 01
Dry shake amaro, lemon, syrup and egg white without ice for 15 seconds.
- 02
Add ice and shake hard for another 12 seconds.
- 03
Double-strain into a chilled rocks glass — no ice, so the foam sets clean.
- 04
Let the foam settle for 20 seconds, then dot with Angostura and draw through it with a pick.
- 05
Express a lemon twist over the top and rest it on the rim.
Bartender's Tip
Dry shake first, always. Adding ice at the start chills the protein before it can whip and you'll get a thin, bubbly cap instead of dense foam.
A Little History
Every bartender eventually tries an amaro sour on a slow night, and it works because the sour template was built for bitterness: sugar and citrus are exactly the two things that make a hard digestivo drinkable before dinner rather than only after.
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