Vallies Amaretto Sour Food

HOW TO MAKE A CLASSIC AMARETTO SOUR

Steps:

• Pour the Amaretto, simple syrup, and lemon juice into a cocktail shaker with ice. Shake and strain into a glass filled with ice. Garnish with an orange slice and a cherry. (Want to take the classic Amaretto sour up a notch? We turned the beverage into a boozy slushy perfect for spring and summer. Here's the recipe .)

AMARETTO SOUR WITH PROSECCO

Steps:

• To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool.
• For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost.
• In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice.
• Garnish with a slice of lemon and a slice of lime.

VALLIE'S AMARETTO SOUR

Steps:

• Garnish with a bright red cherry and an orange rind.
• juice your oranges.
• strain your oranges.
• put juice into measuring thingie (ya know, with the oz's on the side, lol).
• pour in amaretto (same amt as oj).
• pour in sweet and sour mix (same amt as oj, too).
• fill with ice, then add bacardi.
• If you have a shaker, shake it up really good (with ice) and pour into'old fashioneds' glasses (I don't mean yo gramma's glasses, I mean lil glass tumblers, short and stout).
• If you don't, use a mixer or stir stick and mix it up real well.
• Garnish.
• Quick Tip: ALWAYS fill glasses to the top with ice before pouring in drink.

AMARETTO SOUR

Steps:

• Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice). Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.

AMARETTO SOUR SLUSHY

Steps:

• Combine amaretto, lemon juice, orange juice, and simple syrup in jar. Secure lid and shake to combine. Freeze until ice-cold but not solid, at least 2 hours and up to 5 hours.
• Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day, you may need to blend in a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
• Divide cocktail between 2 chilled rocks glasses. Gradually pour ¼ oz. Fernet-Branca over the back of a spoon into each drink if desired. Garnish each with a brandied cherry and paper umbrella.