Sorento Sour

Sorento Sour is a citrus sour with restraint and clarity. Pomelo liqueur brings a clean, bittersweet lift, lemon tightens the line, and Gin Sauvage holds it all with a botanical backbone. Shaken hard and double strained, it lands precise, aromatic, and quietly elegant.

Ingredients

• 1.5 oz Pomelo liqueur

• 0.75 oz Gin Sauvage

• 0.75 oz fresh lemon juice

• 0.5 oz infused simple syrup (oregano, basil, four pepper, recipe below)

• 0.5 oz emulsifier (egg white, aquafaba, or foaming agent)

• Garnish: Angostura aromatic bitters and an oregano or basil sprig

How to Make It

1. Add all ingredients to a shaker.

2. Dry shake without ice for 10 to 15 seconds to build foam.

3. Add ice and shake vigorously for 12 to 15 seconds until well chilled.

4. Double strain into a chilled glass, no ice.

5. Add a few drops of Angostura on the foam and garnish with an oregano or basil sprig.

Infused Simple Syrup

1. Make a simple syrup with equal parts sugar and water by weight, warmed just until dissolved.

2. Add oregano, basil, and a four pepper blend.

3. Cover and infuse for a minimum of 8 hours.

4. Strain and store airtight in the fridge for up to 1 month.

Pro Tips

• Why Gin Sauvage works here: its botanical structure stays defined against pomelo and lemon, keeping the finish crisp and composed.

• Herb control: aim for aroma, not savory weight. Use lighter oregano, or shorten infusion if it turns vegetal.

• Foam and texture: vigorous shaking builds a finer head, double straining keeps the surface clean.

• Bitters: a few drops on the foam add lift without dominating the citrus.