Over the past few weeks, amaretto has made a resurgence in my cocktail repertoire. It’s one of my favourite liqueurs, however it can be quite sweet, so it requires a little balance when building it into a cocktail.
Orange is its natural accompaniment in my opinion, but I wanted something other than my usual go-to. Cinnamon and almond are an equally natural pairing, then add rum and we have a Cinnamon Amaretto Rum Sour that’s perfect for sipping on a cool winter or autumn evening.
Well, who am I kidding? It’s great to sip in any kind of weather, but it does particularly lend itself to those cooler evenings by a fire (if you have one) or snuggled under your favourite blanket.
While amaretto is sweet — and rum and cinnamon syrup aren’t exactly bringing bitterness to the party — this drink isn’t overly sweet. Fresh lemon and maraschino bring the balance it needs and stop the almond and cinnamon from becoming too heavy.
I recommend a quality dark rum for this one too. Cheap spirits have no place to hide in a good cocktail. Use the best you can afford and, more importantly, one you’d happily sip on its own. If you’re wondering which bottles are actually worth keeping on hand, I cover this — along with mixers, citrus, ice and balance — in my guide to making better cocktails at home.
The cinnamon syrup requires a little forward thinking because it needs time to cool, but it only takes a few minutes and minimal effort to throw together. And don’t be tempted to substitute powdered cinnamon. It doesn’t dissolve properly and will leave your otherwise lovely cocktail chalky and unpleasant.
If you aren’t an amaretto fan, or don’t want to buy a bottle just for this cocktail, my Brown Butter Pear Rum Sour is a worthy alternative.
Serve this alongside my Parmesan Biscuits if you want something salty, or, for something sweet and equally autumn-worthy, the Apple Caramel Tartlets are a very good match.
Worth Making?
- Yes – if you like a distinct, spirit-forward sour. The rum and amaretto make this richer than a standard sour, while the lemon gives it balance.
- Yes – if you want an autumn cocktail that doesn’t taste like a scented candle. The cinnamon is there, but it sits behind the rum and almond rather than being the star of the show.
- Skip it – if amaretto is already too sweet for you. Lemon and rum balance it, but that distinctive almond sweetness is still very much part of the drink.
- Skip it – if you’re after something light and refreshing. This one is richer, stronger and very much in the colder weather warm the soul style of drink.
Cinnamon Amaretto Rum Sour
Equipment
- 1 cocktail shaker
Ingredients
- 30 ml dark aged rum
- 25 ml amaretto
- 10 ml maraschino liqueur
- 25 ml fresh lemon juice
- 10 ml cinnamon syrup (recipe below)
- 15 ml egg white or cocktail foamer
- 1 pinch fine sea salt
- 1 cinnamon stick for garnish
Cinnamon Syrup
- 100 ml water
- 100 grams sugar
- 2 cinnamon sticks, broken
Instructions
- Add all ingredients except egg white to a cocktail shaker and dry shake. Add ice and egg white and shake again.
- Double strain into a glass or over one large cube and garnish with cinnamon stick.
Cinnamon Syrup
- Add all ingredients to a small saucepan and heat just until dissolved. Add cinnamon, remove from heat and steep 30–45 minutes. Strain and chill.
Make it your own way
- Make it less sweet: Reduce the cinnamon syrup by 5ml and add a little more lemon.
- More cinnamon: Add another 5ml cinnamon syrup rather than reaching for ground cinnamon, which can make the drink gritty and overpower the almond.
- Change the rum: A darker, fuller-flavoured rum will make it richer and more molasses-forward; an aged golden rum keeps the drink a little neater.
- No egg white: Leave it out. You’ll lose the creamy texture and foam, but the flavours still work well without it.
- Add orange: Express a strip of orange peel over the finished drink. Orange works amazingly well with both amaretto and cinnamon without adding any extra sweetness.
