Solstice Sour
Ingredients
- 1½ ounces Amalga Distillery’s Blueberry Gin aged in port casks
- ½ ounce lemon juice
- ½ ounce limoncello (Caravella or homemade—I love chef Giada De Laurentiis’ recipe, which is available online)
- ½ ounce Italicus Bergamot Liqueur
- ¾ ounce (or 1¼ ounces if not using Blueberry Gin) Homemade Blueberry Liqueur (recipe above)
- 2 tablespoons aquafaba (chickpea water, drained from a can of chickpeas or reserved from chickpea cooking water)
- Ice
Instructions
- Mix all ingredients except ice in a cocktail shaker and dry shake (a 15-second or more vigorous shake without any ice to get the foaming agent working). Add the ice and shake again, then strain into a coupe glass. My garnish is a dried lemon wheel, African violet flower, and grated 86 percent Ghirardelli chocolate. Cheers!
