Amalfi Fizz is citrus and herb, cut with precision. Gin sets the structure, pomelo liqueur brings a bright, bittersweet lift, and lemon keeps the line tight. Basil and mint round the edges. The finish is a gentle float of blood orange sparkling soda, adding aroma and brightness without weight.
Ingredients
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1.5 oz Pomelo liqueur
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1 oz Gin Sauvage or Navy Strength Gin
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1 oz basil mint simple syrup (recipe below)
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0.75 oz fresh lemon juice
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0.5 oz egg white
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blood orange sparkling soda (to float)
Optional: Angostura aromatic bitters, a few drops olive oil
Garnish: citrus wheels, basil bouquet, or mint bouquet
Glass: coupe or tall glass
How to Make It
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Add pomelo liqueur, gin, basil mint syrup, lemon juice, and egg white to a shaker.
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Dry shake without ice for 10 to 15 seconds to build foam.
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Add ice and shake hard for 12 to 15 seconds until well chilled.
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Strain into a coupe or tall glass. If serving on ice, keep the ice in the glass and add more as needed.
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Float blood orange sparkling soda gently over the top.
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Garnish. Add Angostura if using, and optionally finish with a few drops of olive oil.
Basil Mint Simple Syrup
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Combine equal parts sugar and water by weight over gentle heat, stirring just until dissolved.
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Add basil and mint. Cover and infuse 30 to 60 minutes, then strain.
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Store airtight in the fridge for up to 1 month.
Pro Tips
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Why this build works: Pomelo liqueur gives a clean citrus bitterness, while Gin Sauvage holds the herbal notes in place so the drink stays crisp rather than sweet. If you swap to Navy Strength Gin, the boosted sweet orange and lemongrass notes, add roundness and keep the citrus line firm through dilution.
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Foam discipline: dry shake first, then shake hard with ice. Fine straining tightens the head if you want a cleaner surface.
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Float control: pour the blood orange soda gently so it sits lightly on top and keeps the foam intact.
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Olive oil option: one to two drops can soften the finish. Keep it subtle.
