I tried this cocktail first at a tiny supper club in Wisconsin. Low lights. Vinyl booths. The bartender, Sheila, shook it hard and slid it my way like she’d done it a thousand times. One sip tasted like an almond cookie met a bright orange. Sweet. Tart. Silky. I went home and made it three ways that week, just to see if it still felt like that. It did—most of the time. If you’d rather skip the guesswork, you can read my full breakdown of that home trial in this write-up.
Here’s my take, straight from my kitchen. For a deeper look at the drink’s traditional build and history, check out this Amaretto Stone Sour resource.
What It Tastes Like (And When I Crave It)
It’s sunny. Like a soft orange sunrise in a glass. The amaretto gives warm almond. The lemon brings snap. Orange juice smooths it all out. If your mix is fresh, it tastes clean and light. If your mix is from a bottle? It can taste kind of fake. I’ve had both. I even took a deep dive into making my own bottled-style mix; you can see how that turned out over here.
Fans of sharp, lemon-forward cocktails should check out the berry-bright Raspberry Lemon Drop I tested—it scratches a similar citrus itch.
I reach for this drink on a slow Sunday, during brunch, or right before dinner when I’m cooking chicken piccata and need a bright sip. Funny combo, but it works.
The Home Recipe That Stuck
I tested with Disaronno and Lazzaroni. I also tried cheap sour mix from a bottle and fresh lemon. The winner wasn’t even close.
- 1.5 oz amaretto (I used Disaronno)
- 1 oz fresh lemon juice
- 0.5 oz simple syrup (1:1 sugar and water)
- 1 oz fresh orange juice
- Ice
- Orange slice and a cherry (I used Luxardo cherries; the flavor is deeper)
Steps I actually did:
- I filled my shaker with ice.
- I added the amaretto, lemon, simple syrup, and orange juice.
- I shook for about 12 seconds, hard enough to hear the ice crack.
- I strained over a big cube in a rocks glass.
- I garnished with an orange slice and a cherry, because it makes me happy.
Taste check: Bright and plush. Not sticky. The lemon makes the amaretto sing, not shout.
Brand Notes You Can Feel
- Disaronno: Round and sweet. Smells like almond cookies. Works best for most folks. (Curious what makes it unique? Here’s a quick primer on Disaronno.)
- Lazzaroni: A little drier, almost spicy to me. Great if you want less sugar.
- Cheap store brand: I tried one. Flat and thin. Needed more lemon and still felt bland.
Orange juice test:
- Fresh squeezed: Clean, creamy, soft.
- Carton (I used Tropicana, no pulp): Fine in a pinch, but a bit dull. I added a small squeeze of lemon to wake it up.
My Favorite Twist (Creamy Top, No Cream)
Sometimes I add an egg white for a foam cap. It looks fancy and feels silky.
- Use the same recipe, add 1 small egg white.
- Dry shake first (no ice) for 10 seconds.
- Add ice and shake again, 10 seconds.
- Strain and garnish.
It tastes like a fluffy orange-almond cloud. If you don’t do eggs, aquafaba (chickpea water) works too—use 0.75 oz.
When It Goes Wrong (I Messed This Up So You Don’t Have To)
- Too much orange juice: I did 2 oz once. It drowned the almond and turned watery. 1 oz is the sweet spot.
- Sour mix from a bottle: Mine tasted sharp and fake. My tongue felt dry. Fresh lemon plus a bit of syrup is better.
- No simple syrup: I tried skipping it. The drink got a little harsh and thin. That half ounce matters.
A Brunch Pitcher That Actually Pours Well
I made this for a family brunch on Mother’s Day. We didn’t want to fuss with each glass, so I batched it.
For 6 drinks:
- 9 oz amaretto
- 6 oz fresh lemon juice
- 3 oz simple syrup
- 6 oz fresh orange juice
Stir everything cold, keep in the fridge, then shake each pour with ice for 6–8 seconds and strain. It took me about a minute per round. Everyone got a frosty glass. My aunt asked for the “orange almond thing” again. That felt nice. Another brunch-ready refresher is the salty-sunny Lemon San Diego cocktail I mixed recently.
Want It Less Sweet? Try My “Backbone” Trick
Some folks find amaretto too sweet, even with the lemon. I get it. Here’s what I do when I want more bite:
- 1 oz amaretto + 0.5 oz bourbon
- 1 oz fresh lemon
- 0.5 oz simple syrup
- 1 oz orange juice
It keeps the soul of the drink but adds warmth and a little oak. I used Wild Turkey 101 once; it was bold but good. With Four Roses, it felt softer. If you prefer your sweetness balanced by dark fruit, the Blackberry Bramble experiment might be up your alley.
If you’re shaking these up for a flirty video date and want the conversation to stay as lively as the drink, take a peek at this candid SpankPal review to see how the sexting platform can keep the banter playful long after the glasses are empty. And if you happen to be in Manchester and feel like enjoying your almond-orange sipper with someone who’s happy to foot the bar tab, check out the city’s sugar-dating scene over at Sugar Daddy Manchester—the guide lays out the best venues, safety tips, and etiquette for meeting generous companions who appreciate a well-made cocktail.
Tools I Used (Nothing Fancy)
- Boston shaker and Hawthorne strainer
- OXO steel jigger (clear marks help me at night)
- A big ice cube mold (slows down the water-off flavor)
- Small hand juicer for lemon and orange
You can use any shaker. Even a mason jar with a tight lid. Just watch the seal.
How I’d Order It at a Bar
I ask for: “Amaretto stone sour with fresh lemon, please. Light on the orange. Big cube if you have it.”
If they only have sour mix from the gun, I ask for a lemon wedge and a splash of soda. It’s not perfect, but it helps.
If you're near Venice, California, swing by Roosterfish Bar and see how their bartenders shake up an amaretto stone sour.
My Verdict
- Flavor: 9/10 with fresh juice; 6/10 with bottled sour mix
- Ease: 8/10
- Crowd-friendly: 10/10 (people love this one)
- Make again: Yes, weekly in warmer months
You know what? This drink is a mood lift in a glass. It reminds me of summer and Sunday calls with my mom. It’s sweet, but not childish—if you keep it fresh.
If you try it, start with the simple, fresh recipe. Then play a little. Add the foam. Split the base with bourbon if you want. Either way, shake it cold and let that orange slice grin at you from the rim.