Whisky Sour vs. Amaretto Sour: 6 Facts You Should Know

Only a few cocktails have as many takers as the Sour: the more the patronage, the more divisive the opinions. But whether you enjoy the full-bodied whisky like the classic Whisky Sour or something a little more tamed, like Amaretto Sour, every version of the cocktail has something different.

Possibly the most evident difference between Whisky Sour and its riffs is the base spirit.

Traditionally, Whiskey Sours were made with rye whiskey or bourbon, both of which are famous for their robust, almost smokey flavour. This is why Whisky Sours have a depth most associated with savouries. Amaretto Sour, conversely, uses amaretto, an alcoholic drink derived from almonds, which makes this drink much sweeter than Whisky Sour.

Here we break down the two drinks and discuss some interesting pieces of information around them:

Case For Amaretto

The Amaretto Sour became popularised during the 1970s because of a certain Amaretto di Sorano’s relentless efforts to capture the American spirits market. This was also the time when mixologists were opening up to the idea of experimenting with classics, and people were embracing new things with open arms. So was born the Amaretto Sour—made by combining Amaretto liqueur and fresh lemon juice.

Incidentally, only a decade later, Amaretto witnessed a fall from grace. This was because the drink was now being created with artificial sour mix available in stores, and this made the drink textually and taste-wise, much different from the original.

With time, people started recognising Amaretto Sour as a “disco drink”, and not the sophisticated libation it was used to being labelled as in the 1970s.

Case For Whisky Sour

Whisky Sours have been around for a little while longer, precisely since 1862. The first definitive written evidence of the drink can be found in Jerry Thomas’ influential time from Bartender’s Guide, which also featured the recipes of Gin Sour, Brandy Sour and Santa Cruz, which was a rum-based sour.

In the 1870s, Whisky Sour shot to immense popularity in the US, as per a Wisconsin newspaper from the time, called Waukesha Plain Dealer.

Whisky Sour held its sway among the American populace till the middle of the 20th century, and a large part of its appeal lay in its simple construction—spirit, citrus and some sort of sweetener, which eventually became the blueprint on which so many other classics through the years, and regions around the world, from Gold Rush (a warm, slightly viscous Whisky Sour made with honey and bourbon), Brown Derby ( a West Hollywood invention from the 1930s using grapefruit juice and bourbon), to New York Sour (the classic Sour with a swig of red wine) and Mountain Man (created with bourbon, maple syrup, ginger syrup and most importantly, peach liqueur.

Modern Twists

Contemporary interpretations of the Amaretto Sour are a little lighter and lean more towards making it less overpowering and cloying. Chefs have reduced the quantity of almond liqueur they use in the drink, to take off its bitter edge.

Egg whites are also used in the drink to make it creamy and frothy mouthfeel. But chefs recommend not going overboard with the egg white or it becomes too milky. And macerated cherries are topped on the drink to give it a fruitier dimension.

Even the glass that Whisky Sour is served in has transformed over time, reflecting the changing ethos of society. Jerry Thomas’ 1862 guide points out that Whisky Sours were once served in small bar glasses. Sometime in the early 20th century, there was a shift towards serving the drink in highball glasses.