Directions: |
Directions:Fill the Thomas O'Brien 8 oz Old Fashion with crushed ice and let sit and chill while performing the tasks below.
Add 1 1/2 oz lemon juice, 1 1/2 oz simple syrup and 1/2 oz egg white to shaker.
Add Amaretto and Bourbon, and dry shake ingredients without ice to combine.
Now pour the ice that has chilled your old fashion glass into shaker and shake vigorously till the metal shaker is so cold you can't hold it. Strain into glass.
This will make a full 7 oz TOB glass. Garnish with lemon peel and brandied cherries, if desired. I don't add anything since my drink is getting warm! You can sparingly add back some of the "drunk ice" you strained out, but it will dilute the drink's taste.
Serve and grin like an idiot as your friends freak out. One drink will be enough.
Simple syrup is 1 cup water and 1 cup white sugar. Bring to a boil, stir until clear. Allow to cool and store in refrigerator in a squeeze bottle.
Betty says: Do not leave the pan unattended when you make the simple syrup... ask Walt what happens if you do!
Walt sez: A black ball of sugar and air completely filled the pan to the top and sugary smoke set off the fire alarm. I tried chipping it out but finally had to throw away a $80 Calphalon saucepan. |
Personal
Notes: |
Personal
Notes: Walt says: When I was 19 in December of 1971 during winter break of my 1st year at Alabama, my father took me to work his customer Hurwitz Mintz on Royal St. in New Orleans. It was his largest account, and he spent the week there. We started each day at Café Du Monde for beignets and coffee, and then he went to the warehouse to do inventory at 7 AM and on to the store at 10 for the rest of the day. He turned me loose in the French Quarter each day until we met back at the Hotel Monteleone at 6 each night. We dined at Kolb's, Commanders Palace, Brennan's and at Galatoire's he introduced me to the Amaretto Sour. In fact, it is the only mixed drink I ever saw him order out during his life. I had a Jax and Oysters en Brochette. Years later when I got interested in mixed drinks, I started with an Amaretto Sour. Fifty years later, it is now his granddaughter, Jeannie's, drink of choice. Over the last couple years, I have gotten into bourbon and have gradually phased out the amaretto in favor of all Booker's; all other ingredients remain the same. When I have an Amaretto Sour, Dad, I think of you. What happened in New Orleans stays in New Orleans.
Recipe updated from Jeffrey Morgenthaler
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