Liqueurs are a huge part of any bar offering, or indeed your own collection at home. Most of you have heard of the classics – Baileys, Tia Maria, Bénédictine etc, but there’s always one’s that stand out when browsing a little closer to the flavour profiles available.
How about Solerno for example?
A blood orange flavoured liqueur, Solerno is made exclusively on the island of Sicily by Master Distiller Lesley Gracie. Leslie is a well-known name within the industry as she is credited for the creation of Hendrick’s Gin. It’s with this knowledge that she decided to use blood oranges that are hand-picked at the height of harvest on Mt. Etna. At the Agrumeria Corleone, where five generations of Sicilians since 1890, the citrus oils from the blood oranges are extracted and processed within 24 hours to maintain the freshness.
Once extracted, it is married with Italian lemon and a neutral spirit base. The spirit is then lightly sweetened with natural sugar, then packaged in a Murano inspired glass bottle, coloured to tip the hat towards the deep red of the skin of the blood orange fruit.
So with a dive into a lesser used fruit profile, how does it fare? Well below, I give to you my tasting notes –
Solerno – 40%
Very fresh with plenty of orange aromas hitting the nose. Slightly bitter upon the palate, although the freshness dominates. Produces a mouth-watering texture with the intense pulp of the blood orange coming through. Creates a long, slightly bitter finish.
A great liqueur to have over ice, but maybe this will tantalize you?
75 ml Solerno Blood Orange Liqueur
25 ml Aperol
50 ml Fresh squeezed orange juice
80 ml Prosecco
Build the ingredients over ice and stir. Garnish with an orange slice or blood orange slice if it’s in season.
It’s not just cocktails that Solerno is good for. I’ve come across this cracking recipe if you’re looking for a different take on food –
Gemma Sciabica’s Solerno Sponge Cake
6 eggs, separated
1 cup flour
1 cup sugar
½ teaspoon of salt
1 teaspoon baking powder
2 tablespoons Sciabica’s Mission Spring Extra Virgin Olive Oil
½ cup frozen orange juice concentrate, thawed
2 tablespoons Solerno Blood Orange Liqueur
In a large mixing bow, beat egg whites on high-speed until foamy. Add ½ cup of sugar slowly while beating until whites hold stiff peaks.
In another large bowl, combine flour, the remaining ½ cup of sugar, salt and baking powder. Make a well in the center and add egg yolks, olive oil, orange juice concentrate and liqueur.
Blend until smooth then gently fold in the beaten egg white mixture.
Pour batter into a 10 inch springform pan or tube pan.
Bake at 325 degrees for 50 to 60 minutes until the cake springs back when lightly touched in the center.
Turn the cake upside down to cool.
When cooled, run a knife around the edges of the pan to release sides and pull gently to loosen the bottom from the pan.
- Serve the cake with fresh fruit soaked in 1 tablespoon of Solerno Blood Orange Liqueur and 1 tablespoon of sugar (per cup of fruit) and then top with whip cream.
- The cake makes a wonderful base for Tiramisu.
- Slice the cake into two layers and frost as desired. Try it filled with pudding and fruit, frosted with sweetened whipped cream.
A versatile liqueur that’s perfect for the upcoming Summer months. Grab a bottle, play around and give your friends something a little different this year.
© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.