Jeffrey Morgenthaler Makes The Best Amaretto Sour In The World

It is Friday, and I am craving a really nicely mixed (and flavorful) cocktail.  Sadly, most of the bars in my town do not have a really great "mixologist."

I am a bit spoiled (and a bit snobby) with how I like my drinks, as I was extremely fortunate to know a phenomenal bar tender who influenced my taste in cocktails, who views a good cocktail how "foodies" view nicely prepared dishes; Jeffery Morgenthaler.

I first met Jeff many (as in many, many, many) years ago when I was working at a copy and print shop, and Jeff was an architecture student at the University of Oregon.  Unlike most of the students coming in to the shop to copy their drawings, Jeff's work was interesting and well executed.  His work had style, was sometimes unusual, and had clean lines.  In general, he had a great sense for the visually appealing.

Being a talented architect, I was surprised that Jeff stayed with bar tending after graduating.  That said, he is one of the best bar tenders I have ever met, and brings his sense of design and style with him when creating a cocktail.  

Jeff is now internationally famous for his bar tending skills.  He travels to liquor related events.  He has also been featured in countless national magazines.  

If you are in Portland, Oregon, visit him at Clyde Common for a finely crafted, and perfect cocktail.

When Jeff states that he makes the best amaretto sour in the world, he is absolutely correct.

Follows is content from Jeff's website.

__________________

Jeff Morgenthaler: 

"I make the best Amaretto Sour in the world!"

Source:  http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-in-the-world/

Originally posted on February 9, 2012

No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now:

Jeff, and his amazing Amaretto Sour.

I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, I’m going to share my secrets with you.

There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.

Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. One that knows amaretto’s strengths and weaknesses. Or, mainly, its weaknesses. One that works with amaretto, to complete it like Jerry Maguire completes Rene Zellwiger’s character, whatever her name was. And that, my friends, is cask-proof bourbon.

Behold, the recipe:

Amaretto Sour

MAKES 1 AWESOME DRINK

1½ oz amaretto (I love the Lazzaroni amaretto, but DiSaronno works well here, too)
¾ oz cask-proof bourbon (I use Booker’s, from the Jim Beam distillery)
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten

Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.