• 1 piece of lemon
• sugar for rimmimg
• 2 shots DiSaronna
• 1 shot Lemon Juice (Try Meyer Lemon to mix it up a little)
• 2 dashes Angostura bitters

1. Rub lemon on the glass rim and dip in sugar (I assume this is why some bartenders put simple syrup in the mix too, but it's suppose to be on the rim and at the drinkers discretion)
2. Combine DiSaronna and lemon juice
3. Shake with ice and pour into an old fashioned glass
4. Add 2 dashes of bitters
5. Garnish with Lemon Wedge and a Cherry across the glass if you wish.

I ordered an Amaretto sour this weekend at a bar. Normally, when I order a drink, I will order something with more than 3 ingredients. Anything less and I could just as easily make it at home and for about 1/8th the price. However, I was in the mood. When said drink arrived, I was giddy with anticipation... then I took a sip and just about spit across the bar. I asked the bartender what he put in my drink, he picked up his handy "squirt gun" and said... "Sweet and Sour". When I go out to have a cocktail, it is usually my intention to inflict damage upon my liver, not my pancreas. Amaretto (DiSaronna) is already sweet enough, don't add more sugar (High Fuctose Corn Syrup) into my drink. I think a lot of bartenders have gotten lazy over the years and should not be using "mixers". "Cocktailing" has become Vogue again and the average bartender is going to have to step up their game a little. And honestly, I should not have to enter a "high end" bar where the bottles get thrown around, everyone goes "Ooo", "Aahh" and a simple Rusty Nail costs 25 bucks plus tip (I did the math, you can make one at home for 3 dollars) to get a bartender that knows how to squeeze a lemon.