Amarula Sour

Ingredients

Instructions

1. 1

   Chill 2 coupe or sour glasses if possible. Juice the lemon if not already juiced, separate the egg, and measure all ingredients accurately; precise measuring keeps the drink balanced because Amarula is sweet and creamy.

2. 2

   Add the Amarula cream liqueur, fresh lemon juice, sugar syrup, and egg white to a cocktail shaker without ice. Dry shake vigorously for 15 seconds to build a stable foam.

3. 3

   Open the shaker, add the ice cubes, and shake again hard for 15–20 seconds until the shaker feels very cold. This second shake chills, lightly dilutes, and tightens the foam. If the shaker is not frosty on the outside, shake a little longer.

4. 4

   Double strain evenly into the 2 chilled glasses to catch ice shards and any loose egg white strands, giving a smooth, silky texture.

5. 5

   Express a lemon twist over each drink to release its oils, then garnish and serve immediately while the foam is thick and creamy.

Nutrition per serving

Notes

• •For the best foam, use very fresh egg white and shake hard in both stages.
• •If preferred, use 45 ml pasteurised liquid egg white instead of shell egg white for easier handling and improved food safety.
• •A few drops of Angostura bitters on the foam make a classic-looking finish, but they are optional and not included in the nutrition estimate.
• •Serve well chilled; this drink is richest and most balanced when very cold.

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