Recipe from Jeffrey Morgenthaler

1½ oz Amaretto (I used Luxardo, but Disaronno works as well)
¾ oz cask-proof Bourbon (I used Penelope Barrel Strength Four Grain - 115 proof)
1 oz lemon juice
1 tsp 2:1 simple syrup
½ oz egg white

Combine ingredients in shaker
Blend with immersion blender until egg whites frothy
Add ice and shake
Double strain over fresh ice

This taste like a whiskey sour variation and it is delicious. Using the immersion blender gives you great foam with minimal effort.

  • RBWells@lemmy.worldM
    2·
    1 year ago

    Back to say this inspired me & I am getting the ingredients this evening. This is my drink for tonight.

    Here it is!

      • RBWells@lemmy.worldM
        2·
        1 year ago

        A little too sweet for me, made one after that was more of a bourbon sour with amaretto and loved that one. That trick with the immersion blender is great.