Pompelmo Sour

Sarah Boisjoli, Estela | New York City

Equal parts grapefruit sour and lemon milkshake, the Pompelmo Sour from Estela uses a grapefruit oleo saccharum to create a deep citrusy base, which is pumped up with gin and bittersweet Amaro Montenegro.


Serving: 1

  • 1 1/2 ounce gin, (preferably Dorothy Parker)
  • 1/2 ounce Amaro Montenegro
  • 3/4 ounce lemon juice
  • 1/2 ounce grapefruit oleo saccharum, (see Editor's Note)
  • 1 egg white
  • 2 dashes Angostura bitters

Garnish: grapefruit twist

  1. Add all ingredients to a cocktail shaker.
  2. Dry shake (shake without ice).
  3. Add ice and shake until chilled.
  4. Strain into a chilled coupe or cocktail glass.
  5. Garnish with a grapefruit twist.
Editor's Note

To make oleo saccharum, remove the peel from 1 large grapefruit (leaving as little pith as possible). Chop peels roughly. Combine chopped grapefruit peels with 2 cups of white sugar and pack tightly into container. Let mixture sit for 24 hours to allow citrus oils to infuse into sugar. Once infused, add 1 1/2 cups cold or room temperature water to mixture and allow to dissolve.