The Amaretto Sour is the drink that converts people who say they don’t like sours. Almond sweetness, bright lemon, and a silky foam on top that makes the whole thing feel like dessert and cocktail in one glass. It’s richer and more complex than most sour-style drinks, and the non-alcoholic version loses very little in translation.

The dry shake technique

Aquafaba is the liquid from a can of chickpeas, and it foams up like egg white when you shake it hard. The dry shake (shaking without ice first) is the key to getting a thick, stable foam. Skip this step and you get a thin, bubbly layer that disappears in seconds. Do it properly and you get a pillowy head that holds its shape and gives the drink a creamy mouthfeel.

Shake without ice for a full 10 seconds. Your arms should feel it. Then add ice and shake again to chill. The double-shake method is worth the effort. If you skip the aquafaba entirely, the drink still tastes great, but you lose the texture that makes it special.

Choosing the amaretto alternative

Lyre’s Amaretti brings marzipan, vanilla, and stone fruit notes that are close to the real thing. It has enough sweetness built in that you might want to taste the drink before adding the full half ounce of simple syrup. Start with a quarter ounce and adjust. The lemon should push back against the sweetness, creating a tension that makes you take another sip.

Bitters on the foam

If you use Angostura bitters, dash them directly onto the foam after straining. Use a toothpick or the back of a spoon to drag the drops into a pattern. This is optional, but it adds a spiced, aromatic note that complements the almond flavor, and it looks polished. Three drops in a line, dragged through the center, gives you the classic heart shape that bartenders use. This pairs well with the Grasshopper for a two-drink dessert-cocktail spread.