Bergamot Sour

By: The Local Palate
Bergamot Sour cocktail from 1856 in Auburn, Alabama

Take a moment to indulge with this tangy and yet velvety smooth bergamot sour. With a foundation of Tanqueray gin, aromatic notes of Rosolio di Bergamotto for sweetness, and enough Egyptian chamomile syrup to coax relaxation into the drink, this cocktail is both bright and soft. Served at 1856, the student-run restaurant at Auburn University’s Horst Schulze School of Hospitality Management, the drink uses marigolds from the building’s rooftop garden.

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Serves 4

  • ¾ ounce Italicus Rosolio di Bergamotto
  • 1½ ounces Tanqueray gin
  • 1 ounce lemon juice
  • 1 ounce Thrive Farmers Egyptian chamomile syrup
  • 1 egg white
  • Garnish: Marigold

Add all ingredients (except garnish) to a cocktail shaker. Dry shake for 30 seconds. Add ice and shake for 30 seconds. Strain into a coupe or large nick and nora glass. Garnish with marigold

  • Recipe From
    1856 in Auburn, Alabama
  • Contributing City

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