The Best Amaretto Cocktails to Try Right Now

The original 1970s Amaretto Sour recipe, introduced as part of a Disaronno marketing campaign, was a simple mix of two parts amaretto to one part lemon juice.

In 2012, veteran bartender and cocktail book author Jeffrey Morgenthaler, known for updating maligned drinks of the ’70s and ’80s, published this improved-upon variation on his blog. This version consists of amaretto liqueur, freshly squeezed lemon juice, simple syrup, egg white, and 3/4 ounce of cask-proof bourbon to boost the body and base of the drink.

Another 1970s creation, this two-ingredient cocktail consists of blended Scotch whisky and amaretto liqueur and is typically served on the rocks. Essentially a scotch Old Fashioned, this spirit-forward nightcap is sweetened with a touch of amaretto rather than plain sugar. Though this recipe has a light amaretto touch, the liqueur lends a nutty richness and honey sweetness without overpowering the malty notes of the Scotch whisky.

This cocktail, created by Scott Tacinelli and Angie Rito, co-owners of New York City’s Don Angie and San Sabino restaurants, showcases the Italian walnut liqueur, nocino. Rye whiskey, lemon juice, amaretto, simple syrup, and an egg white create a rich, frothy texture. Served on the rocks, the Nocino Sour is bittersweet and nutty with a savory depth of flavor.

This riff on a Godfather cocktail is featured on the menu at the historic Beverly Hills restaurant La Dolce Vita and is made with cherry-infused Scotch whisky, amaretto liqueur, Angostura bitters, and a spray of peaty scotch. Created by La Dolce Vita’s bar lead Blake Antrobus, the name Sneaky Pete was given to the drink to honor Los Angeles nightlife legend Peter Rooney who has direct ties to the iconic Italian eatery.

Edna’s Club and Restaurant is a legendary dive bar in Oklahoma City known for its dollar bills stapled to the walls and its signature drink, Edna’s Lunchbox. Made with equal parts freshly squeezed orange juice and light beer with an ounce of amaretto liqueur, the unlikely combination has become a favorite for regulars and visitors alike. An important feature to the surprisingly tasty cocktail is a frosty mug.

This large-batch cocktail, developed by Evie Negri-Albert, is a fruity, bittersweet tropical drink that transcends seasons. This cocktail for a crowd calls for tequila, Aperol, guava and lime juice, and orgeat —a sweetened syrup made from almonds that can be substituted with amaretto liqueur. The liqueur will impart a similar floral and nutty quality.