I literally did it yesterday. It is delicious! Everyone, you should definitely try it. Having said that, I cut the simple syrup to just 1 or 2 teaspoon and lemon juice to 25 ml. Amaretto is sweet enough. Cheers!
Kubens Allgood Morgenthaler does a teaspoon of 2:1 simple a teaspoon is a scant .25oz (5ml) all I do is a scant .5oz of 1:1 simple syrup essentially the same thing but I provided the Morgenthaler recipe just in case you want to use a tsp of rich simple
@@TheEducatedBarfly Thank you for getting back to me. I actually had 1:1 simple syrup and was too lazy to prepare 2:1, so I used 15 ml (0.5 oz) of 1:1 and I still find it too sweet. This is what I was going for in my comment. I watched original Morgnthaler video as well and I liked yours better. Using fresh egg white and single block of ice for shaking yields much more egg foam and it looks beautiful.
I swear by what is, essentially, this recipe! Except I really like to use Nikka from the Barrel Japanese whiskey and I add a couple of dashes of the Dead Rabbit Orinoco bitters. Works very well! Keep up the great work, man!
Thank you for sharing this Amazing recipe . I make it in a very similar way in my bar , we're using aquafaba instead of the egg, a dash of bitters and a cinnamon stick for garnish , cheers :)
Oh my gosh this is such a good drink! Amazingly good and no wonder why you recommend it as a nightcap, so sweet and yet not too sweet. Delicious, thanks!
You should make the matahari! It's a maragrita variation that has been served at my work rogano for a number of years. The specs you will find online are wrong though, we make it with 3 chilli rings lightly muddled 25ml tequila 25ml cointreau 35ml lemon 12.5ml Still Germain Bar spoon simple syrup Shaken hard and double strained into a chilled martini glass Garnished with the head of the chilli
Don't kill me on this but instead of bourbon, I opted for cognac instead since it was the only spirit that I had closest enough. Still such a wonderful drink regardless, I'm not a fan of dissarono but in drinks like this, it's actually really nice
Hey buddy i totally misread your comment. Sorry! LOL Im glad that switching to cognac worked out well. Which did you use? you shoud try it with 100 proof bourbon when you get some, just so you can compare! I will never kill you for innovating something new!
I feel like it catches a lot of guys off guard with how good it is because ladies mostly ordered it back in the day. But it's stellar when well balanced👍
Waited until this evening to make this. You’re right a very tasty drink, perhaps a tad sweet. DiSaronno is fairly sweet on its own. Maybe split the difference between the Morganthaller and your amounts of simple syrup.
Jim Fererro Tbh I like to use 1 oz - 1.5 oz bourbon in this drink. Easily my favorite cocktail, I love this shit. Actually, you know what? I'm gonna go make one right now.
I’m an amateur, but made this and it tasted great. I’m not usually a fan of egg whites, but this was delicious. Curious as to why you didn’t pour it over ice. I’ve never purchased an amaretto sour that wasn’t on the rocks. When I made it, I poured it over fresh ice, and the froth remaining on the cubes after finishing the drink made the ice cubes a tasty treat to finish it off.
Your shake is fantastic. 😂 When I make egg white drinks, I find I really have to hold the tins well because they want to pop apart (I’m assuming, due to the foaming action going on inside, increasing the air pressure within…). Is this common? Am I doing something wrong? I think I’ve got a pretty good seal on my tins (this only happens with egg white sours).
Okay so i looooove the sour's family and amaretto on its on and i loooove adding amaretto to my old fashioned in place of the sugar if im using a coffee, chocolate like whiskey like jameson stout, but with the amaretto sour would Di Amore amaretto work in place of disarono
Absolutely one of my favorite cocktails! Glad you chose to reconstruct it. What was the other brand of Amaretto you mentioned? I am unfamiliar with it.
Lazzaronni Amaretto, which is my preference. I used Disorrono because I had it on hand and I'm not going to use it for anything else. Morganthaler himself says it works in a pinch, but if you're going to buy one buy Lazzaroni
The Educated Barfly I went out and purchased a bottle of Lazzaroni and now understand why you prefer it to Disaronno. A little less assertive than Disaronno and pairs well with the Booker’s I used. Thanks for the response!
c r whipping egg whites is different that whipping heavy cream, with the egg whites you don’t want to whip it stiff you want to aerate until the eggs turn fluffy.
Also, if you shake with one big piece of ice it will also help whip the egg whites. I don't use a coil because it isn't necessary but if you want to use one it will whip your egg whites
Hey nice vid but there is a thing that I don't get, whenever I see cocktails vids where u gotta put some egg white everyone puts all of it but in my drinks i can't stand the smell and how it tastes so I don't even put half of it. Is it just me? Maybe different types of egg lol? Too bad because I like the the froth though
Maybe you should use Agua Faba to froth your drinks. Agua Faba is the liquid Garbanzo beans sit in, it's filled with starch and Proteins so it foams just like an egg white but it's completely vegan. It too ha sa flavor profile but you might like it better and it's vegan.
I like most of your videos but egg white don't "emulsify" in cocktails. Emulsions are formed when you have immiscible liquids like oil & water. Like egg yolks & oil to form mayo. Eggs whites & water & alcohol are miscible. It incorporates and then forms a stable foam.
I have seen several of you videos about cocktails and you always rub the rim of the glass with a zest... In my country it is like strictly forbidden because the essential oils should not contact with guest's lips as it will add bitterness and spoil the impression of the cocktail itself ...it is just ok for the rim inside of the glass or the stem. How could you comment on that? I am a bartender for several years and wanna know the truth and different opinions.
Dennis Rubtsov I don’t rub the rim of the glass if you look closely i rub the middle of the glass where your hand goes. The point is to get the essential oils on the guests hande thereby imparting an extra bit of flavor without adding it to the cocktail itself
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
Zach Galifianakis is a man of many talents.
If you love almond, replace the simple with orgeat and you can even stick with the original ratios. You will not be disappointed
I always appreciate your videos, thanks! I normally find that your recipes are well balanced and more to my taste than some of the other yt creators.
I stayed up all night watching your videos, fell asleep, woke up @ 5:30 am and watched some more! Now I want some Amaretto sour for breakfast!
Morgenthalers recipe is easily the best rendition of the amaretto sour, its pretty much a perfect cocktail
The New York sour with a perfect twist in every way possible
I literally did it yesterday. It is delicious!
Everyone, you should definitely try it.
Having said that, I cut the simple syrup to just 1 or 2 teaspoon and lemon juice to 25 ml. Amaretto is sweet enough.
Cheers!
Kubens Allgood Morgenthaler does a teaspoon of 2:1 simple a teaspoon is a scant .25oz (5ml) all I do is a scant .5oz of 1:1 simple syrup essentially the same thing but I provided the Morgenthaler recipe just in case you want to use a tsp of rich simple
@@TheEducatedBarfly Thank you for getting back to me.
I actually had 1:1 simple syrup and was too lazy to prepare 2:1, so I used 15 ml (0.5 oz) of 1:1 and I still find it too sweet. This is what I was going for in my comment.
I watched original Morgnthaler video as well and I liked yours better.
Using fresh egg white and single block of ice for shaking yields much more egg foam and it looks beautiful.
This is your best video yet! Fine details, luv😍
thanks so much!
I've been waiting for this one! I thank this channel for turning me on to Evan Williams bonded.
I swear by what is, essentially, this recipe! Except I really like to use Nikka from the Barrel Japanese whiskey and I add a couple of dashes of the Dead Rabbit Orinoco bitters. Works very well!
Keep up the great work, man!
Thank you for sharing this Amazing recipe . I make it in a very similar way in my bar , we're using aquafaba instead of the egg, a dash of bitters and a cinnamon stick for garnish , cheers :)
I use Morgenthaler’s specs but substitute cognac for the bourbon. It’s pretty much the perfect after dinner cocktail.
Kristopher Bailey nice!
I REALLY appreciate the conversion to 1:1 simple as I never keep 2:1 around.
It's worth it though man...even if you hardly ever use it, it stays good for up to 6 months refrigerated.
i put it in a teeny 5 fl oz bottle
@@ibnkhaldoun4319 ive actually gotten much more into keeping different syrups lately lots of infused syrups, rich included.
Oh my gosh this is such a good drink! Amazingly good and no wonder why you recommend it as a nightcap, so sweet and yet not too sweet. Delicious, thanks!
You should make the matahari! It's a maragrita variation that has been served at my work rogano for a number of years. The specs you will find online are wrong though, we make it with
3 chilli rings lightly muddled
25ml tequila
25ml cointreau
35ml lemon
12.5ml Still Germain
Bar spoon simple syrup
Shaken hard and double strained into a chilled martini glass
Garnished with the head of the chilli
Sounds interesting!
"That nice frothy checkshter."
Love this
“you guys should just stop what you’re doing and make this right now”
* checks watch * it’s 10:45am
“ok”
Don't kill me on this but instead of bourbon, I opted for cognac instead since it was the only spirit that I had closest enough. Still such a wonderful drink regardless, I'm not a fan of dissarono but in drinks like this, it's actually really nice
Hey buddy i totally misread your comment. Sorry! LOL Im glad that switching to cognac worked out well. Which did you use? you shoud try it with 100 proof bourbon when you get some, just so you can compare! I will never kill you for innovating something new!
@@TheEducatedBarfly I used Hennessy! A personal favourite of my cognac. And yes, definitely need to get around that!
Love Amaretto!
After a pre-prohibition style old fashion with gum syrup and Old Forresters Prohibition bourbon, I think this is my #2 favourite cocktail
Made this for the first time. This is a ridiculously delicious drink!
I feel like it catches a lot of guys off guard with how good it is because ladies mostly ordered it back in the day. But it's stellar when well balanced👍
It looks delightful, I"ll definitly make one
I'm going to try this tonight. My girlfriend loves Amaretto Sours and I hope she likes this one.
I like this version! Makes for a much more classy serve!
Waited until this evening to make this. You’re right a very tasty drink, perhaps a tad sweet. DiSaronno is fairly sweet on its own. Maybe split the difference between the Morganthaller and your amounts of simple syrup.
Jim Fererro Tbh I like to use 1 oz - 1.5 oz bourbon in this drink. Easily my favorite cocktail, I love this shit. Actually, you know what? I'm gonna go make one right now.
One of my fave's!
Finally managed to make one. I made your version. What a great cocktail. And now to bed!
Thank you for adding ml measurements :)
Tim Willington of course!
Great drink! Just made it for the first time tonight, and I am hooked.
I felt like it was missing more bourbon so I doubled the anti on the measurments, fucking fantastic dude.
This is bad ass, my favorite drink by far, thank you for making these great videos
Lots of guys miss out on this one thinking its not a "manly" drink. But its great when made right👍
I love the amaretto sour!!
I’m an amateur, but made this and it tasted great. I’m not usually a fan of egg whites, but this was delicious. Curious as to why you didn’t pour it over ice. I’ve never purchased an amaretto sour that wasn’t on the rocks. When I made it, I poured it over fresh ice, and the froth remaining on the cubes after finishing the drink made the ice cubes a tasty treat to finish it off.
I don’t like egg white over ice, the added dilution from the ice kills the foam and you can get a slimy result
This might be my new favorite drink. It tastes like how I would want lemon meringue pie to taste.
You probably could make a better pie crust mixing Amaretto into the dough. It’s used in some cookie recipes….
Made one the other night and its one of my end of the night favorites! 👍🏻👍🏻
I feel like it has a bad wrap as a girly drink, but a good bourbon really makes this one a great sip
Regarding your old fashioned episode.... You're right about that endorphin s*** that Sugar Rush got me dranking
Nice frothy trexture
This is a damn fine drink. I'd never made a mixed drink with an eggwhite in it before and I'm proud to say this was my first.
It's one of those things that a lot of people are iffy about, but it really does add something to the cocktail
Your shake is fantastic. 😂
When I make egg white drinks, I find I really have to hold the tins well because they want to pop apart (I’m assuming, due to the foaming action going on inside, increasing the air pressure within…). Is this common? Am I doing something wrong? I think I’ve got a pretty good seal on my tins (this only happens with egg white sours).
Nope it’s totally Normal and you just need to make sure you get a good seal
Thanks man. This drink was great.
Okay so i looooove the sour's family and amaretto on its on and i loooove adding amaretto to my old fashioned in place of the sugar if im using a coffee, chocolate like whiskey like jameson stout, but with the amaretto sour would Di Amore amaretto work in place of disarono
Hahaha my keyboard so many typos lol
Absolutely one of my favorite cocktails! Glad you chose to reconstruct it. What was the other brand of Amaretto you mentioned? I am unfamiliar with it.
Drew WItherspoon disaronno
Lazzaronni Amaretto, which is my preference. I used Disorrono because I had it on hand and I'm not going to use it for anything else. Morganthaler himself says it works in a pinch, but if you're going to buy one buy Lazzaroni
The Educated Barfly I went out and purchased a bottle of Lazzaroni and now understand why you prefer it to Disaronno. A little less assertive than Disaronno and pairs well with the Booker’s I used. Thanks for the response!
I prefer to do a 1:1 with the whiskey/amaretto
J'aime bien merci a toi
Made this but subbing the simple with .5oz orgeat for extra almond, and I can highly recommend this.
That's a great sub! May have to try that next time I make one
Maybe it is a stupid idea, but I sub my simple syrup with orgeat. Very almondy.
Is there a particular reason why Lazaroni would be better for this than Disarono?
Viper Beam Disaronno uses artificial flavoring and isn’t really a traditional amaretto while Lazaronni is and uses natural ingredients
Leandro, do you prefer the Lazzaroni over the Luxardo Amaretto?
Joe Gonzalez yeah I’d say Lazzaroni would be my favorite...
Why didn't you put the hawthorne spring in the boston to help froth it like you did with the white russian?
c r whipping egg whites is different that whipping heavy cream, with the egg whites you don’t want to whip it stiff you want to aerate until the eggs turn fluffy.
Also, if you shake with one big piece of ice it will also help whip the egg whites. I don't use a coil because it isn't necessary but if you want to use one it will whip your egg whites
Y rub the stem? Isn't that just making the glass sticky?
Egg White! Bawler Bawler Bawler!
This recipe with makers mark which is slightly less proof makes the drink...premo
rub the stem in lemon juice? this guy is a pretend bartender
hmm do you really think the simple sirup is neccessary? amaretto is already very sweet
Daniel K. Yes the amaretto will not balance the lemon on its own
Hey nice vid but there is a thing that I don't get, whenever I see cocktails vids where u gotta put some egg white everyone puts all of it but in my drinks i can't stand the smell and how it tastes so I don't even put half of it.
Is it just me? Maybe different types of egg lol? Too bad because I like the the froth though
Maybe you should use Agua Faba to froth your drinks. Agua Faba is the liquid Garbanzo beans sit in, it's filled with starch and Proteins so it foams just like an egg white but it's completely vegan. It too ha sa flavor profile but you might like it better and it's vegan.
That looks great, I'm definitely buying this, thanks for the answer!
Like what you do on youtube, hope the best for your channel.
I like most of your videos but egg white don't "emulsify" in cocktails. Emulsions are formed when you have immiscible liquids like oil & water. Like egg yolks & oil to form mayo. Eggs whites & water & alcohol are miscible. It incorporates and then forms a stable foam.
The egg drinks gross me out. Can the egg be omitted?
Yeah you can make with a whole slew of vegan ingredients, the easiest of which is aquafaba which is the water that garbanzo beans sit in
I’m not putting a egg in my drink. 🤦🏽♂️
you're missing out. But there are vegan alternatives, check out Vegan Sours video
Thumbnail and title are spelled differently
Cole D'Aurizio the thumbnail is spelled incorrectly unfortunately my editor Marius is out of the country so we will fix on monday
He drunk in this vid
Edit
I have seen several of you videos about cocktails and you always rub the rim of the glass with a zest...
In my country it is like strictly forbidden because the essential oils should not contact with guest's lips as it will add bitterness and spoil the impression of the cocktail itself ...it is just ok for the rim inside of the glass or the stem.
How could you comment on that? I am a bartender for several years and wanna know the truth and different opinions.
Dennis Rubtsov I don’t rub the rim of the glass if you look closely i rub the middle of the glass where your hand goes. The point is to get the essential oils on the guests hande thereby imparting an extra bit of flavor without adding it to the cocktail itself
This is an insanely good cocktail lol
I think I will have to make one and drop my lemon peel in for the visual effect.