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Mango Amaretto Sour

Mango Amaretto Sour

The Mango Amaretto Sour is a fruity, nutty take on a classic sour. Sweet mango blends smoothly with the almond-like flavor of amaretto, while fresh lemon juice cuts through with just the right amount of tartness. It’s rich but still light, with a soft tropical feel and a tangy finish. The drink has a nice balance sweet but not too much, mellow but still bright. It’s great for relaxed evenings or anytime you want something a little different that’s still easy to sip. This cocktail keeps it simple, smooth, and full of flavor.

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Tasting Notes

This Mango Amaretto Sour is tart, sweet, and just a little nutty. The amaretto brings a soft almond flavor that blends smoothly with the richness of the whiskey. Lemon juice adds a bold citrus kick to keep the drink bright, and the mango simple syrup gives it a tropical twist without making it too sweet. The sugar rim adds a little crunch and sweetness to balance out the sour finish. It’s smooth and bold, with just enough fruit to keep things fun.

Equipment and Glassware

You’ll need a cocktail shaker, jigger, and strainer. A citrus press will help with fresh lemon juice. Use a small plate to sugar the rim just run a lemon wedge around the glass first. A coupe or rocks glass works well depending on whether you serve it up or over ice. If you want to garnish, a lemon twist or mango slice adds a clean finish.

See also  Limoncello Whiskey Sour

Ingredients

  • 1.5 oz amaretto
  • 1 oz whiskey (bourbon or rye recommended)
  • 2 oz lemon juice
  • ½ oz mango simple syrup
  • Sugar (for rimming)
  • Garnish: lemon wheel or mango slice (optional)

Instructions

  • Rub a lemon wedge around the rim of a rocks glass, then dip into sugar to coat. Fill the glass with ice and set aside.
  • In a shaker with ice, combine amaretto, whiskey, lemon juice, and mango simple syrup. Shake until well chilled.
  • Strain into the prepared glass over fresh ice.
  • Add a lemon wheel or mango slice for a tropical touch.

Pro Tips

  • Use fresh lemon juice—it’s the key to keeping the drink balanced.
  • If your mango syrup is very sweet, adjust the amount slightly or add an extra splash of lemon.
  • For a smoother finish, shake with plenty of ice and strain well. Want it lighter? Add a splash of club soda before serving.
  • You can also blend fresh mango with simple syrup if you don’t have mango syrup on hand.

When to Serve

This Mango Amaretto Sour is great for happy hour, after dinner, or anytime you want a bold but approachable cocktail. It works especially well in late summer or fall, when you want something fruity but not too tropical. It’s also a fun twist for anyone who likes sours but wants something just a little different.

Which Liquor Brands to Choose

  • Go with a smooth amaretto like Disaronno or Lazzaroni.
  • For whiskey, try something approachable and not too smoky—like Maker’s Mark, Bulleit, or Buffalo Trace.
  • Use fresh lemon juice and a good-quality mango syrup like Monin, or make your own with blended mango and simple syrup.
  • For the sugar rim, regular granulated sugar works just fine, but coarse sugar gives a little extra texture.
See also  Apple Cider Cinnamon Whiskey

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Mango Amaretto Sour

Mango Amaretto Sour

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: amaretto, amaretto cocktails, Lemon Juice, lemon juice cocktails, Mango, mango cocktails, Whiskey, whiskey cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 1.5 oz amaretto
  • 1 oz whiskey bourbon or rye recommended
  • 2 oz lemon juice
  • ½ oz mango simple syrup
  • Sugar for rimming
  • Garnish: lemon wheel or mango slice optional

Instructions

  • Rub a lemon wedge around the rim of a rocks glass, then dip into sugar to coat. Fill the glass with ice and set aside.
  • In a shaker with ice, combine amaretto, whiskey, lemon juice, and mango simple syrup. Shake until well chilled.
  • Strain into the prepared glass over fresh ice.
  • Add a lemon wheel or mango slice for a tropical touch.

Notes

Pro Tips

  • Make mango syrup by simmering equal parts mango purée and sugar until dissolved, then cool.
  • Add an egg white and dry shake for a velvety, foamy version.
  • Use a smoky whiskey for added depth and contrast.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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