Suzen surprises me, still. It’s a mere 29 ½ years, and she keeps expanding her consumption pattern, both solid and liquid. She was always fond of sensitive white wines. I don’t think her taste buds are declining, but she has developed this curious love for bourbon. Good bourbon. Really good bourbon.
“Taste it?” she was asking me.
I’d taken a sip, then a second and honest-to-God I had no idea what she was tasting in that pricey golden liquid I was craddling.
“No,” I admitted, my voice low.
“Are you sure you are Irish?” she scowled. “Fill it up,” she said to the bartender. I continued to sip my white wine. Her bourbon was from some small distillery, written up in The Times, now certain to be imbibed with loving adjectives around the world.
There’s this lovely book, The Essential Bar Book, that was recently published offering a mixture of old and new cocktail ideas. Besides her bourbon, Suzen has always treasured Amaretto. So when I saw this Amaretto Sour with both bourbon and Amareto in Essential, I did not even ask. I just went to the bar and worked.
Here’s the thing. I have never like Amaretto. Never. And I clearly have no discerning taste buds for bourbon. I just handed the glass to Suzie. She tasted, she beamed.
My curiosity rose, and I tried it. And I beamed. Amaretto dates from 1525 and is one of those Italian bitter — amaretto is actually the diminutive of amaro or bitter — liquors with many secret ingredients. You will either love it or you will scowl.
Bourbon is, well, bourbon. The thought of marrying these two flavors, old world and new, and developing something so outrageously delicious is just unimaginable to me. But Portland bartender Jeffrey Morgenthaler has skill and imagination. Here’s the recipe. Do try it. Be prepared to beam, or at least smile. And, if it does seem a tad sharp to the mouth, you can increase the amount of sugar syrup. I did. Please do not tell Suzie. I try not to disappoint.
Amaretto Sour
Yield: serves 1
Ingredients:
- 1 ½ ounces Amaretto
- ¾ ounces bourbon
- 1 ounce lemon juice
- 1 teaspoon simple syrup
- ½ ounce egg white
Preparation:
Add all ingredients to a cocktail shaker and dry shake. Add ice and shake well. Strain over ice into a rocks glass. Garnish with a lemon peel and a brandied cherry.
Source: The Essential Bar Book by Jennifer Fiedler [Ten Speed Press, 2014]
Photo Information: Canon T2i, 18-55mm Macro Lens, f/3.5, 1/30th second, ISO-2000