Impress holiday guests with this gorgeous amaro sour recipe from The Cloak Bar

Farzam Fallah from The Cloak Bar shakes up cocktail expectations with this twist on the whisky sour. Try his (surprisingly easy) amaro sour recipe tonight.

Serves 1

Preparation time 15 minutes

Cooking time 0 minutes

After months inside, our bar carts have certainly had a glow-up (hello, bitters section!). But there's still a knack to finding that sweet spot between impressing your guests and making a mess. This stunning amaro sour recipe from The Cloak Bar not only looks fantastic — it's a piece of cake.

“A rich and luscious cocktail with warming winter spice notes and a bitter dry finish," says Farzam Fallah, The Cloak Bar's head bartender, of his amaro sour recipe. "It’s a perfect way to end the meal, or enjoy it with a slice of chocolate cake.”

By adding Italian liqueurs like Amaro Averna and Amaro Nonino, Fallah takes the classic whisky sour to another level. The bitterness is balanced with lemon juice and honey syrup, then the egg white is given an extra boost with some artful drops of Angostura Bitters. Try out Fallah's amaro sour recipe when you're holiday hosting, or on a cozy night tucked in. 


  • ½ oz bourbon
  • 1 oz Amaro Averna
  • ½ oz Amaro Nonino
  • 1 oz lemon juice
  • ¼ oz cut honey syrup
  • 1 egg white
  • 6 dashes Angostura Bitters


  1. For the honey syrup, mix two parts honey with 1 part water to ensure ease of pouring.
  2. Mix together all ingredients in a shaking vessel and shake the mixture until it is well aerated.
  3. Fill the vessel with ice and shake once again until the outside of the container is well frosted.
  4. Using a tea strainer, strain the mixture into a cocktail glass.
  5. Garnish the foam with drops of Angostura Bitters or spray with the oils of an orange peel to elevate the scent of the cocktail.