The ratio is about 45ml of spirit, 25ml of lemon juice and 20ml of amaretto syrup. That is close to the standard sour formula of 2 parts spirit, 1 part lemon and 1 part sweet. Add an egg white if you want the silky foam, and shake it twice.
Amaretto syrup ratio by taste
| Taste | Spirit | Lemon juice | Amaretto syrup |
|---|---|---|---|
| Sharp | 45ml | 30ml | 15ml |
| Balanced | 45ml | 25ml | 20ml |
| Soft and sweet | 45ml | 20ml | 25ml |
Spirit
Lemon juice
Syrup
Choosing the spirit
Amaretto syrup brings the almond flavour and the sugar but, unlike amaretto liqueur, no alcohol. Bourbon is the usual spirit and gives a warm, oaky finish. A clean vodka lets the almond come through more. Both use the same measures. To stay inside the Solano’s range, Caramel or Butterscotch in place of the amaretto syrup makes a rounder bourbon sour with the same measures.
Getting the foam
Add 15 to 30ml of egg white. Shake everything without ice for 10 seconds, then add ice and shake for another 12. Strain over fresh ice. Raw egg white is not suitable for everyone, so use a pasteurised one, or 30ml of aquafaba (the liquid from a tin of chickpeas) for a vegan drink.
45ml of 40% bourbon or vodka is about 1.4 Australian standard drinks.