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It irritates me beyond belief when bars present watery, badly mixed drinks (it's even worse here in London because they're also often so overpriced). I'm a self-confessed cocktail snob and cannot stand the sight of a cocky bartender freepouring and ruining the balance of a good drink. I have a full back bar at home and intend to spend a good part of the weekend Sometimes the oldies really are golden. Amaretto sours are one of the staples of any good cocktail bar and, when made well, are like drinking liquid, tangy gold. I intend to spend a good part of this weekend slurping on these and thought I'd share the recipe and spread the joy:
Get these things:
2 shots Amaretto
1.25 shots freshly squeezed lemon juice
2 dashes Angostura aromatic bitters
1 maraschino cherry (or more, if you're addicted like me)
0.5 shot egg white (optional)
Do these things:
Shake everything except the cherry together with ice and strain into an ice filled glass. Add the cherry and a strip of orange or lemon. Sit down with a good book and think about how good life is at that exact moment.
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2 comments:
Liquid, tangy gold.
Amen to that. Glad to see your keeping up drink standards! Might go make myself one now...
Well what can I say - I was taught by the best! My mid-morning Amaretto cravings do worry me every so often though...!
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