Amaretto Sour Martini

I had never had a Amaretto Sour before reading an article in Food & Wine in the Jan 2016 issue.  It talked about how "old school" 80's cocktails were making a comeback, for good reason- they tasted good!
Well, aside from the "old school" part which kinda hurts my feelings, I felt the need to whip a couple of these up.  Yum!  Tangy, not too sweet, frothy and boozy.  We liked them!

Then a couple days later, we ordered these out at a bar while waiting for a movie to start.  Yuck... so sweet we had to ask for WAY more lemon.  Don't take this one on a bar version alone.  Give this a try.

One note- I like things SOUR, if you don't you might want to start with half the called for lemon juice and see what you think.

Note two...  don't start on me about raw egg whites!  You eat cookie dough don't you?  Also, if you have a comprised immune system, then what the heck are you doing drinking anyway?  LOL, hate to rant, but after the week I've had I feel entitled.
Over rocks, or strained into a martini glass, it's all good.

Makes 1 large

2 oz lemon juice
1 oz amaretto
2 oz bourbon (strong proof)
1 oz egg white (about 1/2 of the white from one egg)
2 Tbsp simple syrup (or 1 tsp sugar and 2 tsp water)

Fill a shaker with ice, add all the booze, ending with the egg white.  Shake, shake, shake.  Strain into a martini glass, or over ice in double old fashioned glass.