Drink This Now: Salt & Straw amaretto sour lemon sherbet, topped with a shot of bourbon

Ice cream and booze: The amaretto sour lemon sherbet from Salt & Straw, the Portland, Ore.-based ice cream company with two locations in Los Angeles, was made to be paired with alcohol.

This makes sense when you consider that the sherbet was conceptualized by cocktail whiz Jeffrey Morgenthaler of Clyde Common in Portland, one of that city's most famous bartenders. Morgenthaler and Salt & Straw head ice cream maker Tyler Malek created the flavor as part of a series of cocktail-inspired ice creams: It's a nod to the amaretto sour cocktail. On his website, www.jeffreymorgenthaler.com, he claims to make the "best amaretto sour you've ever had in your life." His recipe includes amaretto, cask-proof bourbon, lemon juice, simple syrup and a beaten egg white. The Salt & Straw version has a lemon egg cream that gives it the same tart punch as the actual cocktail, swirled with a sweet, fruit-forward amaretto sherbet. Serve a scoop in a glass dessert dish, then — per Malek's suggestion — pour a shot of cask-proof bourbon over the top to make this a real cocktail. The sherbet (sorry, not the cocktail) is available at both the Abbot Kinney and Larchmont locations of Salt & Straw.

Copyright © 2016, Los Angeles Times
63°