- 1
Add 45ml amaretto, 22ml freshly squeezed lemon juice, and 15ml simple syrup to a cocktail shaker. Add one egg white.
- 2
Dry shake (without ice) vigorously for 10–12 seconds to emulsify the egg white and build foam.
- 3
Add ice to the shaker and shake vigorously again for a further 10–12 seconds until well chilled.
- 4
Fill an old-fashioned glass with fresh ice.
- 5
Double-strain the cocktail over the ice into the glass.
- 6
Garnish with a maraschino cherry on a pick.
The true upgrade to this retro classic - championed by bartender Jeffrey Morgenthaler - is the addition of egg white and a touch of simple syrup, which transforms a cloying bar staple into a balanced, frothy sour with genuine depth. Always dry shake first to properly emulsify the egg white before shaking with ice.
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