Nectarine-Amaretto Sour Recipe

Nectarine-Amaretto Sour
Difficulty: Easy | Total Time: | Active Time: | Makes: 1 drink

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:

  1. 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:

  1. 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.