When we first met, we ended up disagreeing with no solution at the time: whether or not marzipan is nice. While Anika absolutely loves it, Fleurie finds the sweetness overwhelming, and we couldn’t reach a resolution! On her way home, Anika popped into Waitrose and sent Fleurie a photo to settle this argument once and for all – a picture of Waitrose marzipan, which clearly states on the packet, “A good layer of Golden Marzipan and everyone's happy!” So that’s that, almond-flavoured things are delicious, and an amaretto sour is a prime example.
A few years ago, an amaretto sour was the cocktail that Anika made the most, and it evolved over time with a few little twists to make it extra delicious. For one thing, the sugar syrup made with molasses adds a richness and complexity. The addition of herbaceous, hazelnut-y Frangelico adds another layer of depth, and a small pinch of salt gives richness and counterbalances some of the sweetness. Even Fleurie has to concede that this makes for an indulgent, but not overly sweet, after-dinner drink.
For 2 glasses, you will need:
Crystal tumblers (though any small glass will do)
Cocktail Shaker
Handful of ice
100ml Amaretto
50ml Frangelico
50ml Sugar syrup made with 60% tightly packed molasses and 40% boiling water
Juice of 2 lemons
Egg white (or you can use aquafaba)
Small pinch of salt
Maraschino cherries for garnish
1. Place the ice, lemon juice and liqueurs into a cocktail shaker, add the cooled sugar syrup and finally the egg white, and give it a really good shake for about 45 seconds.
2. Add the small pinch of salt, and give it another quick shake – check for balance, adjusting if necessary: it should be a bit sweet, a bit sour, a tiny bit salty, and a bit boozy.
3. Strain into your glasses and add the cherry for garnish.
Stay salty af,
Anika and Fleurie
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