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.
¾ ounce Italicus Rosolio di Bergamotto
1½ ounces Tanqueray gin
1 ounce lemon juice
1 ounce Thrive Farmers Egyptian chamomile syrup
1 egg white
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 From1856 in Auburn, Alabama