Peach Crisp Sour
This is our take on the Amaretto Sour, which was invented in the mid-1970s. The cocktail is an example of how major templates from the American cocktail canon were adapted to employ popular liqueurs of the day, especially those from Italy, like Frangelico, Galliano and various amaretto products. Our version layers peach liqueur over bourbon, amaretto, lemon, and bitters (plus optional egg white for texture), to create a sour that tastes like a peach crisp with a nutty topping.
INGREDIENTS
1 oz. amaretto
1 oz. lemon juice
¾ oz. overproof bourbon
½ oz. peach liqueur
1 teaspoon rich simple syrup
2 dashes Angostura bitters
½ oz. egg white (optional)
Orange half-wheel, for garnish
Cocktail cherry, for garnish
ABV LEVEL
Combine first six ingredients (plus egg white if using) in a cocktail shaker. Fill two-thirds with ice. Seal and shake vigorously for 15 seconds. (No dry shake this time.) Double strain over fresh ice in a rocks glass. Garnish with a orange and cherry “flag.”
