Disco, polyester and platform shoes weren’t the only things to come out of the 1970s. A nutty, slightly sweeter twist on the Whiskey Sour, the Amaretto Sour, found massive popularity in the 70s. Though the exact who, what and when of the recipe’s creation remain clouded in a fog of bourbon, amaretto (an Italian almond liqueur) and lemon juice, the cocktail lives on thanks to nostalgic bartenders who are keeping the nutty-tangy cocktail alive.
While the Amaretto Sour has gotten a bad rap as a too sweet, college dive bar staple, we’re here to set the record straight on this tasty classic cocktail. When made with quality ingredients, it makes for a sweet, tart, balanced cocktail that tastes delicious alongside lighter desserts after a big meal. We recommend using overproof bourbon if you want the cocktail to have a little more bite, and always mix it with fresh squeezed lemon juice to make the tangiest, most irresistible version of the drink possible.