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).

Andrew Farach-Colton
Recipe by Cooking Light November 2014

Gallery

Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
15 mins
total:
2 days
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

174 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 2g; carbohydrates 22g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 25mg; calcium 4mg.
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