Amaretto Sour
1.5 oz Amaretto
3/4 oz bourbon (cask strength) I like Old Grandad 114
1 oz lemon juice
1 teaspoon rich simple syrup
1/2 oz egg white
Preparation:
Chill a cocktail glass or coupe in the freezer for at least ten minutes. Separate one egg, reserving the yolk. Lightly mix the egg white with a fork – this’ll help you measure it out.
In an empty shaker, add all ingredients. Make sure you have a good, tight seal (egg whites can foam up and expand when shaken). Shake without ice for 20 seconds to blend. Add a few ice cubes and shake again, hard, for at least 30 seconds. Double-strain into the chilled glass using a fine-mesh strainer.
Allow the egg foam to rise to the top (you can also spoon some residual foam out from the shaker) and, in a ring, drop.
Add 1 or 2 brandied cherries and a lemon twist if desired.
Leftover egg yolk makes a Mae West cocktail below.
Mae West Cocktail (#1) (how to use those leftover egg yolks)
2-3 ounces brandy or cognac
1 egg yolk
1 teaspoon superfine sugar
Cayenne pepper
Shake the egg, sugar, and brandy (dry shake) then very well with ice; then strain into a chilled cocktail glass or one with a large cocktail ice cube. Dust with cayenne pepper.