Martin Desaulniers
2026-02-03T13:02:28-05:00

Sorento Sour is a refined pomelo gin sour with lemon, herb pepper syrup, and a clean Angostura finish, crisp and aromatic.

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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.