Hazelnut Sour cocktail recipe

The hero of this cocktail is the hazelnut liqueur, Frangelico, and there’s really no substitute. When it comes to the bourbon, though, there’s a little room to move. Jeffrey Morganthaler calls for a cask-proof bourbon in his Amaretto Sour – essentially, a higher-alcohol bourbon. We haven’t used that here, but if you feel like the sweet and sour formula needs some more punch, a bourbon of around 100 proof (50% ABV) is a good option.

We’ve also made a little switch from the classic Sour formula, reducing the amount of lemon juice and adding fresh orange juice. Citrus juice is always best fresh, and orange is the same, so try to squeeze your own. Otherwise, find yourself the best-quality juice you can, so avoid anything made from concentrate.

And for anyone looking to nix the egg in this recipe but still want that silky texture, try aquafaba – the gelatinous liquid from a can of chickpeas. This will work in the same way, but use a quality can to ensure a neutral flavour.