Amaretto Sour seems to be a cocktail that people have a history with - something sweet, bland nonthreatening served to people who really don't enjoy strong cocktails.
But then Jeffrey Morgenthaler spiced it - and spiked it - up. And he sold me with the claim that he makes the worlds best.
So promptly at 9 a.m. I stood in front of my booze seller as a somewhat tired employee opened the door to let the first customer in.
I went straight for the orange Curacao shelf, where I picked out a bottle of liquid gold: Pierre Ferrand Dry Curaçao Ancienne Méthode.
I tried it last night at an amazing seminar i the fine baroque manor Moltkes Palæ in Copenhagen in a Brandy Cocktail - well a Cognac Cocktail because it's base spirit was Pierre Ferrand 1840 Cognac.
And then I pointed at a middle of the road Amaretto and was promptly chastised: If you go for the best in Curacao, then why not for the best in Amaretto? And then he sold me a bottle of Zuidam Amaretto. So he might have looked tired but he was a good salesman.
So tonight I mixed a Amaretto Sour, inspired by Morgenthaler:
- 4,5 cl Amaretto
- 2 cl whisky - I used Dalwhinnie
- 3 cl fresh lemon juice
- 1 teaspoon maple syrup
- 1 egg white
Strain in to cocktail coupe over fresh ice and garnish with a lemon twist and an Amarena cherry.