This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Pompelmo Sour is a modern cocktail that was created by Sarah Boisjoli at Estela in New York City, New York. The recipe, the name of which is Italian for “grapefruit,” is described as a hybrid grapefruit sour and lemon milkshake that uses gin as the base and pairs the spirit with a unique, old school-style grapefruit oleo-saccharum, lemon, a bitter amaro, egg, and botanicals.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. I used The Botanist Islay Dry Gin.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Amaro Montenegro: This is a liqueur made in Italy with a secret blend of forty botanicals, spices, sugar, and alcohol.
Grapefruit Oleo-Saccharum: This is a citrus-flavored oil sugar made by coating grapefruit peels in an excess of white sugar.
Egg White: This is the clear liquid in an egg. I used fresh egg whites.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Grapefruit Peel: This is the peel of a grapefruit that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut citrus into slices or wheels. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant orange color
• Aroma: Slightly bitter citrus
• Taste: Grapefruit flavor featuring herbal gin and amaro
• Finish: Spiced sour zing
Kendall’s Take: “Even a few years into consistent cocktail tastings, I’m still not usually big on drinks that use egg white, but I will give credit where it is due. The Pompelmo Sour deserves its place among modern classics! I didn’t love the bitter aroma of the grapefruit oleo-saccharum as it was being made, but its flavor works really well in this drink. The grapefruit is tart and tasty, the gin’s botanicals shine through but don’t overpower the other ingredients, and the amaro gives it great depth. Try this at least once!”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Pompelmo Sour
Description
The Pompelmo Sour is a modern cocktail that was created by Sarah Boisjoli at Estela in New York City, New York. The recipe, the name of which is Italian for “grapefruit,” is described as a hybrid grapefruit sour and lemon milkshake that uses gin as the base and pairs the spirit with a unique, old school-style grapefruit oleo-saccharum, lemon, a bitter amaro, egg, and botanicals.
Ingredients
Method
Add gin, lemon juice, Amaro Montenegro, grapefruit oleo-saccharum, egg white, and bitters to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using tongs, remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Using a Hawthorne strainer, strain into a coupe glass.
Garnish with grapefruit peel.
