60ml amaro
30ml lemon juice
10ml sugar syrup made at a 1:1 ratio (see Note)
3 dashes vegan foamer, or 1 egg white
bitters, to serve

The slightly-sweet citrus of a classic sour suits a vegetal, herbaceous amaro here.

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1.Put all the ingredients in a shaker and wet shake first (to emulsify the vegan foamer or egg white) then open the shaker, top up with ice and shake for another 8-10 seconds.
2.Pour the cocktail through a strainer into a rocks glass over a big ice cube.
3.Garnish with a drop of bitters.
4.NOTE: For a 1:1 simple syrup, add equal parts white sugar and water to a pot.
5.Heat gently and stir until dissolved, but do not boil.
6.Pour into a bottle and leave to cool.
7.Keep in the fridge for up to 2 weeks.

Drinks by Andrea Marseglia / Photography Sarah Mitchell