This is a simple twist on a classic. The amaretto sour cocktail balances the nutty sweetness of amaretto liqueur with the tartness of lemon and the cloudlike frothiness of shaken egg white. In this variation, the amaretto is infused with cherries and enlivened by a splash of prosecco (sparkling Italian wine).
1 cup pitted fresh cherries
1 cup amaretto (almond-flavored liqueur)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup pasteurized egg whites
2 cups chilled brut prosecco
How to Make It
Place fresh cherries in a glass container or jar; pour amaretto over cherries. Cover, shake gently, and let stand in a cool, dry place for at least 48 hours or up to 2 weeks.
Strain the cherries through a fine sieve over a bowl, reserving amaretto and cherries.
Pour amaretto into a large cocktail shaker or quart-sized mason jar. Add lemon juice and egg whites. Add as much ice as possible, cover, and shake vigorously for 15 seconds. Strain about 1/4 cup into each of 8 chilled cocktail coupes or Champagne flutes; top each serving with 1/4 cup prosecco. Garnish with amaretto-soaked cherries, if desired. Serve immediately.