The Montenegro Sour is a house recipe created for our summer Aperitivo Menu. This refreshing, low-ABV sour is made from aromatic Amaro Montenegro with fresh lemon juice, sugar and a dash of plum bitters to create a refreshing and uniquely flavoured cocktail. To achieve the distinct foamy head and silky texture, you can use egg white, aquafaba or a few drops of vegan foamer.
This drink is light, distinct and relatively easy to make, it makes a great pre-dinner aperitif or a perfect low-abv option for a balmy summer evening
INGREDIENTS:
🍾 50ml Amaro Montengro
🍋 25ml Lemon Juice
🍯 15ml Simple Syrup
🍑 2 Dashes of Plum Bitters
🫧1⁄2 a Pipette of Miraculous Foamer
🍊 Orange Twist for Garnish
EQUIPMENT:
-Shaker
-Jigger/Measure
-Elbow Press
-Hawthorne Strainer
-Cubed Ice
METHOD:
1) Using your jigger to measure add the Amaro Montenegro and simple syrup to your Boston glass or the bottom half of your shaker
2) Using your elbow press and your jigger to measure, squeeze 25ml of fresh lemon juice and add to your shaker
3) Add two dashes of plum bitters and half a pipette of miraculous foamer to your shaker
4) Fill with cubed ice and seal
5) Shake vigorously for 10-15 seconds
6) Strain into a rocks glass filled with cubed ice
7) Garnish with a fresh orange twist
8) Serve and enjoy!
HISTORY:
Amaro Montenegro was first created in Bologna, Italy in 1885 by Stanislao Cobianchi, an explorer with a passion for alchemy who travelled around the world discovering and collecting exotic botanicals from seeds to fruits to flowers, barks and berries. Upon his return to Italy, Cobianchi created his unique amaro. Originally named Elisir Lungavita, Cobianchi changed the name to Amaro Montenegro a year later in 1886 to honour the new bride of the future king of Italy, Princess Elena of Montenegro.
Modern Amaro Montenegro is still made to it’ original recipe, made just outside Bologna using a production process passed down through generations and unchanged since 1885.
The Montenegro Sour combines aromatic Amaro Montenegro with fresh lemon juice, sugar and a dash of plum bitters to create a refreshing and uniquely flavoured cocktail. To achieve the distinct foamy head and silky texture, you can use egg white, aquafaba or a few drops of vegan foamer
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