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Chestnut Steet Sour

Chestnut Street Sour

This delicious chestnut and amaro cocktail is made with homemade Chestnut orgeat and a secret ingredient that makes it unbelievably silky smooth.
5 from 1 vote
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  • 1 1/2 oz Rye Whiskey (We used Rittenhouse)
  • 1/2 oz Amaro Lucano
  • 1 dash Orange Bitters
  • 1 dash Angostura Bitters
  • 3/4 oz Chestnut Orgeat
  • 3/4 oz Lime Juice
  • 3/4 oz Egg White
  • 2 dashes Black Walnut Bitters (Optional garnish)

Chestnut Orgeat

  • 10 ea Chestnuts
  • 3/4 cup sugar
  • 1/16 tsp Powdered Gelatin


  • Add all ingredients to a shaker and dry shake.
  • Add ice and shake once again to chill and dilute.
  • Fine strain into a cocktail glass
  • (Optional) Spray walnut bitters over a cocktail stencil to show an image on the foam.

Chestnut Orgeat

  • Cut a cross-hatch into each of the chestnuts and roast in the oven at 425 degrees for 15-20 minutes.
  • Let cool completely.
  • Peel away the husks and put the nut meats into a bowl.
  • Mash or process the nuts into very small pieces
  • Cover with 8 oz water and let soak overnight.
  • Filter through a cheesecloth and fine strainer to extract as much water and oil out of the nuts as possible. Discard the nuts.
  • Measure the liquid produced and add an equal amount of sugar. I got 6 oz of water, so I added ¾ cup of sugar.
  • Add 1/16th of a teaspoon of gelatin powder and mix well with a wire whisk.
  • Chill in the fridge until ready to use.