Tart and refreshing, this drink relies on only two ingredients, so make them count. Use freshly squeezed lemon juice (opt for sweet Meyer lemons or lemonade fruit, when in season during the cooler months) for the best result. If your lemons are too sour, you can add a dash of sugar syrup. A traditional sour is made with eggwhite but we’ve omitted it here so the nutty flavour of the amaretto shines through.




Skill level

Average: 4 (63 votes)


  • 120 ml Disaronno amaretto
  • 60 ml freshly squeezed lemon juice (about 2 small lemons)
  • lemon rind or maraschino cherries, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the amaretto and lemon juice in a cocktail shaker half-filled with ice. Shake hard and fast for 30 seconds or until chilled. Pour into tumblers filled with ice and garnish with the lemon rind.


Photography by Benito Martin. Styling by Lynsey Fryers.

Graphique demi saucer and Krosno Mirage whisky glass, both from Maxwell and Williams. Avanti Art Deco cocktail shaker from Plenty.


Serve this tongue-tingling drink alongside school prawn fritti with preserved lemon aïoli. Still peckish? Pay a visit to our 500-strong snack collection