Recipe from Jeffrey Morgenthaler

1½ oz Amaretto (I used Luxardo, but Disaronno works as well)
¾ oz cask-proof Bourbon (I used Penelope Barrel Strength Four Grain - 115 proof)
1 oz lemon juice
1 tsp 2:1 simple syrup
½ oz egg white

Combine ingredients in shaker
Blend with immersion blender until egg whites frothy
Add ice and shake
Double strain over fresh ice

This taste like a whiskey sour variation and it is delicious. Using the immersion blender gives you great foam with minimal effort.

  • RBWells@lemmy.worldM
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    1 year ago

    Back to say this inspired me & I am getting the ingredients this evening. This is my drink for tonight.

    Here it is!