You can fix the classic Amaretto sour by using 2 parts amaretto to 1 part lemon juice. You should not have to add any simple syrup if you use DiSarona. Add between a teaspoon and a quarter ounce if you use a more tart amaretto.
I’m hoping to move from server to bartender at my restaurant and I’ve been learning a lot from you guys, you really know your stuff. How did you learn? Would you say it took a long time to get confident? Training as a bartender sounds brutal
Hi! Sam here! I took a bartending course before I got behind a bar. This helped me to learn all of the classic cocktails that people call for. I think once you got the basic cocktails down that will help your confidence level to sky rocket! We created a playlist for cocktails that every bartender should know. We are always working on this list. Check it out! ru-vid.com/group/PL6dyJlC6QZ-Yb4HSgwpp66uTz_LlKKQf5
Amaretto Di Saronno isn't made with almonds! It's made with apricot kernels. Try this riff, it's even better as the apple works wonders with the amaretto 1½ ounce or 45ml of Amaretto ¾ ounce or 22½ml of Jack Daniels Apple 1 ounce or 30ml of fresh lemon juice ¼ ounce or 7½ml of rich demerara syrup 1 egg white cocktail cherry for garnish pour all the ingredients, including the egg white in a cocktail shaker and shake vigorously for 15 seconds. Then add ice and shake again. Strain into a rocks glass over fresh ice, garnish with the cherry on a skewer
I saw some of your videos..loved it ...and have a question ....why black top always 😂😂😂but it suits you girl ....keep shining my all good wishes to you
The whiskey variant doesn't really need the simple syrup. Since Amaretto is already really sweet you can just leave it out or if you prefer it a bit on the sweeter side use a notch more Amaretto. Great cocktail though!
Yeah that Morgenthaler recipe is truly the best amaretto sour. i think she left off the bitter drops for garnish. That adds an extra layer of aromatics and and complexity.
