Friday Night Cocktail: Rosemary Amaretto Sour

Friday Night is usually Cocktail Night at Myrtle and Merv's, and tonight is no exception!  Inspired by Merv's favourite rosemary, lemon and almond cake, tonight's drink is a Rosemary Amaretto Sour.

Amaretto Sours are easy to make and as long as you have the Amaretto, the other ingredients are ones you should have in your pantry.  I’ve added the rosemary which gives a lovely herbal note.  If you have it, great, if not, leave it out!

YOU WILL NEED
(enough for Merv too)

• 4 shots Amaretto (Disaronno or equivalent)
• 2.5 shots lemon juice
• 1 egg white
• 4 dashes Angostura Bitters
• 4 sprigs rosemary

AND TO MAKE

• Pare off two nice pieces of lemon zest off your lemon before juicing, and reserve with two of the sprigs of rosemary for your garnish
• Muddle the remaining two of the rosemary sprigs in your shaker
• Add the amaretto, lemon juice, bitters, egg white and PLENTY of ice.  Using plenty of ice means the ice won’t warm up too quickly and melt, this is especially important when using egg white so you don’t water down that lovely unctuousness texture made by the egg white
• Shake HARD!   You should be shaking for at least 30 seconds to emulsify the egg white.

TO SERVE

Strain into your tumblers filled with ice, garnish each with a rosemary sprig and lemon zest.  Pour from a height if you like extra foaminess!

Drink and enjoy!

Love Myrtle xxx