Solstice Sour

By | November 18, 2019

Ingredients

SERVINGS: 1 Serving(s)
  • 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

Preparation

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!

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Ingredients

SERVINGS: 1 Serving(s)
  • 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

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