The Disaronno Sour recipe
for your table
Shake Disaronno, bourbon, lemon juice and egg white for ten seconds without ice.
Add ice and shake for another fifteen seconds until the shaker frosts over.
Double strain into a tumbler with one large ice cube.
Garnish with half a lemon wheel and a cocktail cherry.
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The story
Disaronno comes from Saronno in northern Italy and has been sold under that name for generations. There are plenty of appealing stories about its exact origins, though little of them can be substantiated. What stands out is what it does not contain: almonds. The flavor comes from apricot kernels, herbs and caramel. The sour itself is much younger. When amaretto became big in the United States in the 1970s, the liqueur naturally found its way into the sour formula of spirits, citrus and sugar. The fact that the bottle is better known than the category explains why half of the Netherlands calls the cocktail by its brand name.
The right glass
Serve the Disaronno Sour on the rocks in a low tumbler of 32 to 38 cl. This wide glass provides room for a large ice cube and the foam head, which spills over the rim in a narrow glass. A sturdy base helps: the glass stays in place when you lower the ice cube into it and keeps the drink cold for longer. Choose clear glass, because the amber color beneath the white foam is half the picture. Looking for a heavier model with a thick base? Take a look at the old-fashioned glasses.
Eclat Longchamp Tumbler 32 cl (6 pieces)
RCR Aria Tumbler 38 cl (6 pieces)
Both sets together € 63,90.
The right tools
For a Disaronno Sour, in addition to the glass, you need a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining and a citrus juicer. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 5 bar tools together € 100,70.
What do you make a Disaronno Sour with?
For a Disaronno Sour, you need amaretto. Well-known bottles include Disaronno and Villa Massa. On each drink page, you can read the percentage, what it tastes like, which cocktails it works well in and which glass you need.
Variations & twists
Leave out the egg white and you get a short, sharp sour that is ready in thirty seconds. Mixing lemon and lime makes it fresher, while a few drops of Angostura on the foam make it more aromatic. Replace the lemon juice with whisky and you have a Godfather, the same liqueur without the acidity. Adding half a bar spoon of sugar syrup makes it rounder, although this bottle rarely needs it. Amaretto with cognac over ice is called a French Connection.
Serving tip
Always use freshly squeezed lemon juice; with a liqueur with this level of sweetness, you can immediately taste juice from a carton. Chill the tumbler in the freezer beforehand, because in a warm glass the foam head collapses within a minute. One large ice cube dilutes more slowly than a handful of small cubes.
Good to know
The ratio: liqueur, lemon and bourbon
Disaronno is sweeter than most amarettos, so the acidity determines whether the cocktail holds together. Use 4.5 cl of liqueur to 2.5 cl of fresh lemon juice, just under two parts to one. Leave out the sugar syrup here, because the bottle already brings enough sweetness. The 1.5 cl of bourbon is officially optional, but it gives the almond flavor a dry base that makes the whole drink less dessert-like. If you still find it too sweet, first increase the lemon juice to 3 cl before adjusting the amount of liqueur.
What is in the bottle
There are no almonds in the bottle, even though it does smell like them: the flavor comes from apricot kernels, spices, and caramel. The alcohol content is around twenty-eight percent, low for a spirit and high for a liqueur, and it contains a substantial amount of sugar. That explains why every Disaronno cocktail needs acidity or bitterness before it comes into balance. Taste the liqueur neat before you start, so you know how much lemon you need. An opened bottle stays good for months; store it in a dark place and not next to the stove.
Disaronno Sour or Amaretto Sour
It is the same cocktail. Disaronno is the best-known amaretto, so anyone asking for this sour gets an amaretto sour with a brand name on it. The difference is in the bottle: drier brands such as Lazzaroni or Luxardo call for slightly less lemon, whereas Disaronno needs that acidity. The technique stays the same; the ratio shifts by half a centiliter. If you want to compare the general version with other brands, see the Amaretto Sour, where the same structure with simple syrup is explained.
Making a Disaronno Sour without a shaker
If you do not have a shaker, a clean preserving jar with a tight-fitting lid works just as well: shake for ten seconds without ice first, then for fifteen seconds with ice. Strain through a fine-mesh strainer or tea strainer; otherwise, ice chips will float on the foam and the head will disappear faster. If you want to take it more seriously, shake in two cups that seal together; you can find those with the Boston shakers. A jigger eliminates guesswork, because half a centiliter too much liqueur is immediately noticeable.
Without raw egg: shaking with aquafaba
If you prefer not to serve raw egg white, use 2 cl of aquafaba, the liquid from a can of chickpeas. It foams similarly, and you cannot taste it. The order stays the same: dry shake first so the foam can build, then add ice for chilling and dilution. Do not skip the dry shake, because without it, hardly any foam will form. An extra half bar spoon gives you a thicker layer, but also makes the flavor slightly flatter. Serve within a few minutes, because foam that sits for too long becomes tough.
What else do you mix with this liqueur
Beyond a sour, amaretto works best alongside roasted and bitter flavors. Two centiliters in a hot espresso makes an almond version of the caffè corretto, and it does the same in cold coffee with milk. With cola and a lime wedge, you get an easy long drink; with prosecco and a splash of soda, a sweet spritz. Over ice with a little cream, it becomes a dessert in a glass. Always keep the liqueur in the minority: above 3 cl, it overpowers every other flavor in the glass.
Frequently asked questions
What is in a Disaronno Sour?
A Disaronno Sour contains 4.5 cl Disaronno, 1.5 cl bourbon, 2.5 cl fresh lemon juice, and one egg white, garnished with half a lemon slice and a cocktail cherry. You can leave out the bourbon, but it gives the sweet liqueur a dry base. Simple syrup is not needed, as the liqueur provides enough sweetness itself.
How do you make a Disaronno Sour without egg white?
That works fine. Shake the same proportions with ice for fifteen seconds and strain into a tumbler with a large ice cube. You will miss the foam and the soft mouthfeel, but the flavor remains the same. If you still want foam without raw egg, use 2 cl of aquafaba from a can of chickpeas and shake for ten seconds without ice first.
Is a Disaronno cocktail the same as an amaretto cocktail?
In practice, yes, because Disaronno is the best-known amaretto and is found in most home bars. Other brands are drier or more bitter, so you can use slightly less lemon juice. Taste the liqueur neat before measuring, then you will know whether to stick with 2.5 cl of lemon or add half a centiliter.
Which glass do you use for a Disaronno Sour?
A low tumbler of 32 to 38 cl is the right choice. The wide glass offers room for a large ice cube and the egg white foam, and brings out the amber color. Choose a model with a sturdy base so the glass stays put when you lower the ice cube into it.
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