Amaretto Sour

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There are numerous examples of things which have been classified as “chick-drinks”.  The moniker has probably been around as long as drinking itself when it was felt that women couldn’t handle the kind of hard drinking that men preferred.  This is nonsense of course, but that didn’t stop the Victorians on down from relegating women to things like wine-spritzers instead of the really hard stuff.

I do have friends who prefer drinks where the flavors of alcohol are muted or absent.  Picking drinks where there is little to no hard alcohol, or replacing it with liqueurs is one sure way to ensure that they’re not put off by a concoction.

Perhaps the king of those type of drinks is the Amaretto Sour.  Where many casual drinkers run for the soda fountain to mask their libations, I personally started out with these.   At 24% ABV amaretto isn’t exactly topping the charts and cut in half with sour mix you’re topping a heavy wine or a hefty microbrew for punch.

Amaretto Sour:

1.5 oz Amaretto
2 oz Sour Mix
Add ice, Stir, Garnish with Maraschino Cherry.

 

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Now a couple of things to note here.  If something calls for sour mix in the future I will be making my own.  I’ll try to make that clear, as I have seen other bloggers and YouTube people who don’t mention that they make their own and it occasionally puts people off of a drink.

Next, I’m not using the maraschino cherries I made awhile back.  They’re not done yet, so they stay in the jar and I get to use up the last of the processed ones that were hanging around the fridge.

The quality of amaretto is everything there.  The stuff I’m using, as you can see above, is a local product.  That doesn’t make it good.  It’s cheap, and sweet, and that’s about all one can say in favor of it.  I often find with this brand that I have to water my drinks just to get something that isn’t cloying.  Be picky about your amaretto.  While to most people it tastes like cherry, most amaretto is made from almond extracts.

What a lot of people don’t know is that apricot pits carry some of the same flavors, as do a number of other stone fruits.  Disaronno in particular is entirely made from apricot pits.  Some of the cheaper brands may even go so far as to use Benzaldehyde the chemical in natural flavoring that gives things like Cherry Coke their flavor.

So when you are looking at amaretto don’t assume that since you’re likely going to mix it, that flavor doesn’t matter.

As a mixer it has a lot of flexibility and is a frequent substitute for Orgeat syrups in tiki drinks.

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