With or without egg white?
The good news is that you don’t have to use the scary egg white in this drink if you don’t want to! The reason it is added to drinks like the Amaretto Sour is that the proteins in the egg emulsify when it’s shaken up. Trip traps little pockets of air, which gives the cocktail more body and balances the mouthfeel of sour drinks. The creamy head is also very pretty.
However, if you don’t like the idea of egg white, or you prefer a vegan drink, you can use aquafaba (‘bean water’) that goes frothy when whipped, just like egg whites. You’ll find this versatile ingredient in your tin of chickpeas – it’s the brine! Simply use between 45 and 60ml of well-chilled aquafaba instead of the egg white in any drink that calls for it.
Alternatively, you can try the Amaretto Stone Sour – a citrusy and refreshing riff on the original that is perfect for brunch or lingering lunches! It combines 45ml Amaretto, 45ml orange juice, and 45ml sweet-and-sour mix. As you can tell, there is no egg white involved, which makes it a less tricky drink if you’re just starting out.
Fear not the egg white! Your Guide to Making Egg White Cocktails the Easy Way
What makes a drink a sour?
The Amaretto Sour falls in the same category as the Whiskey Sour, i.e., it’s (you guessed it!) a sour. According to the official definition of this type of cocktail, sours are mixed drinks that contain a base liquor, lemon or lime juice, and a sweetener such as sugar syrup or orgeat syrup. Egg whites are also included in some sours.