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.
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.