“Elderberry Bergamot Sour” Cocktail Recipe by Olex Melnyk

• 80 ml – Italicus Rosolio di Bergamotto
• 40 ml – Gin or Rum for sweeter taste
• 40 ml – Fresh elderberry juice
• 1 pieces Amalfi lemon, ⅓ squeezed (peel reserved)
• 3 dashes of vegan foamer

Prepare the glass: Run the reserved Amalfi lemon peel around the rim of a chilled coupe or rocks glass to express the oils.

Dry shake: Combine 80 ml (0.3 cups) Italicus Rosolio di Bergamotto, 40 ml (0.2 cups) of gin for a botanical or rum for sweeter taste, 40 ml (0.2 cups) fresh elderberry juice, ⅓ (0.1 cups) freshly squeezed Amalfi lemon juice, and 3 dashes (0.1 cups) of vegan foaming agent of your choice in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to build the foam.

Wet shake: Add a generous handful of ice to the shaker and shake rigorously again for another 15 seconds until well chilled.

Strain & serve: Double-strain into the prepared glass. Black spearmint leaves for garnish.