Nectarine-Amaretto Sour Recipe
By
Kate Ramos
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Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail.
Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails.
This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
INGREDIENTS
For the purée:
- 1 ripe nectarine, pitted and cut into sixths
- 1 ounce Rich Simple Syrup
- 1/2 ounce freshly squeezed lemon juice
To serve:
- 2 ounces amaretto
- 1 ounce freshly squeezed lemon juice
- 1 ounce nectarine purée
- 1 large egg white
- Ice
- Dash orange bitters
INSTRUCTIONS
For the purée:
- Combine nectarine, simple syrup, and lemon juice in a blender and purée until smooth. Use immediately or transfer to a container with a tightfitting lid and refrigerate for up to 2 days.
To serve:
- Combine amaretto, lemon juice, nectarine purée, and egg white in a cocktail shaker filled with ice. Shake vigorously until very chilled, about 30 seconds. Strain into a chilled cocktail glass and top with bitters.
Hey Miriam! Sorry to hear about your food poisoning experience.
I like the texture real egg white gives to shaken cocktails. There's nothing like it. And alcohol tends to kill bacteria. I'd sooner put a shot of bourbon in this to up the proof than replace a farm-fresh egg with factory-farmed pasteurized ones.
I do not like using raw egg whites.
Recently got over some food poisoning from a restaurant (had an egg dish-quiche).
You can also buy pasteurised egg whites at the grocery store that are safe to use.
That was you are not stuck with a bunch of egg yolks also.