The blind tasting of Amaretto Sours at New York's Attaboy revealed that the addition of bourbon or bitters significantly enhances the cocktail's flavor profile, addressing its natural sweetness.
Chloe Frechette noted that introducing a split base adds complexity, recommending ingredients like apple brandy and sherry to balance the amaretto's sweetness.
Max Green emphasized the need for bitters in all cocktails, comparing them to salt in cooking, and stated that the Amaretto Sour should retain its sweetness.
All judges agreed that a frothy texture, achieved through egg white, is essential to the Amaretto Sour's presentation and overall enjoyment.
Collection
[
|
...
]