Solerno Blood Orange Liqueur Brings Sicily to South Beach
Here at Short Order, we only pimp the booze we love. And after downing a few Solerno-injected cocktails at Prime Italian last night, I'm ready to peddle some of this Sicilian blood orange liqueur.
Solerno is culled from the dark purplish Sanguinello oranges, the flesh of the sweet fruit distilled along with oils from the skin and a dash of lemon concentrate. Drink it straight and a deep, fresh, intense orange flavor warms the mouth, with sweet/tart notes balanced in the background -- more complex than the other famous orange liqueurs that often end up in your margarita. Most folks like to mix it with prosecco sparkling wine or lemon-flavored sparkling water, but Prime Italian's bartender -- er, sorry, I mean mixologist -- Mike Parish gets a lot more creative than that. He poured, among many drinks, a Solerno Sour that's currently on the cocktail menu, and a Spicy Italian, which he'll prepare upon request.
Solerno just launched in the States this month (first in New York, now here in our town). You can find it shaken and stirred at places such as The Living Room at the W Hotel, Club 50 at the Viceroy, the Florida Room at the Shore Club, Prime 112 and, of course, Prime Italian.
The Spicy Italian recipe follows the flip.
The Spicy Italian
Created by Mike Parish at Prime Italian
1.5oz pineapple chili infused tequila
.5oz Solerno blood orange liqueur
.5oz Aperol (aperitif)
.25oz Tuaca (vanilla citrus liqueur)
.5oz fresh o. j.
Mix all ingredients in an ice filled boston glass. Shake, strain, sip.
(I'll just add that you might want to try that homemade pineapple-chili infused vodka by itself -- very delicious.)
Price of the Spicy Italian: $15.
Price of 750 ml. Murano glass bottle of Solerno: $36.99.
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