Cocktail: The Almond Zinger

Amaretto and aged rum are an unexpected yet perfect pairing. The nutty, smooth cocktail is balanced by a tangy Meyer lemon sour mix, then topped with bitters for a little bit of holiday spice.
By / Photography By Coco Morante | October 31, 2016


To make the sour mix: Boil water and pour into a small jar over the sugar. Stir until fully dissolved, then let cool to room temperature. Add the lemon juice and stir to combine.

To make the cocktail: In a pint-size Mason jar or a cocktail shaker halffilled with ice cubes, combine the rum, amaretto and 2 tablespoons of the sour mix. Cover and shake well.

Strain into a glass with 2 ice cubes, then top with bitters and serve.


  • 1½ ounces Zaya Gran Reserva Rum
  • ½ ounce Disaronno Amaretto Liqueur
  • 3 drops Bitter Girl Pear Jordan Bitters (Angostura would also work well)
  • ¼ cup organic cane sugar
  • ¼ cup boiling water
  • ⅓ cup fresh squeezed Meyer lemon juice
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