Averna Sour
A rich, frothy sour built around the deep caramel and citrus complexity of Averna Amaro, lifted by lemon and a silky egg white foam.
- 2 ozaverna amaro
- ¾ ozfresh lemon juice
- ½ ozsimple syrup
- 1 wholeegg white
- Orange twist, expressedgarnish
- 1Add Averna, lemon juice, simple syrup, and egg white to a shaker without ice.
- 2Dry shake vigorously for 15 seconds to emulsify the egg white.
- 3Add ice and shake again for 15 seconds.
- 4Double strain into a chilled coupe glass.
- 5Express an orange twist over the drink and use as garnish.
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Averna is one of Sicily's most beloved amari, first produced in 1868 when Benedictine monks shared their herbal recipe with Salvatore Averna of Caltanissetta. The liqueur's distinctive blend of herbs, citrus peel, and caramel translates beautifully into the sour template: its sweetness and complexity stand in for both the base spirit and sweetener, while lemon juice and egg white create a drink with deep flavor and a luxurious texture.
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