Je suis un pamplemousse

Je suis un Pamplemousse

This cocktail is an exclusive to the Inn of the Tyger, and was concocted shortly after I bought my first bottle of Italicus. As this was a new liqueur to me, and knowing that bergamot usually pairs well with citrus, I figured a twist on the basic Sour might work.

While Italicus is a very new liqueur, being first made in 2016, this type of spirit is not a new concept. Classified as a type of apertivo, rosolios were made primarily in southern Italy, but there are contrasting histories as to when it originated. Some histories recount the first use to the 16th century, while others date it much later to 1797. It consists of equal parts alcohol, sugar, and water, along with different flavorings, such as Bergamot, rose, mint, etc.

The cousin to Rosolio is an Amaro, which have a similar composition but have a more bitter base rather than sweet and seem to have come into existence in the 18th century.

Recipe

• 1 oz floral Gin
• 1 oz Italicus Liqueur
• 3/4oz St. Elder Grapefruit Liqueur
• 3/4oz Lemon Juice

Preparation

• Shake over ice

Glassware

• Martini or Coupe glass, lowball on the rocks

Garnish:

• Lemon Slice/Twist