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Limoncello Sour

Italy meets Cali in this vibrant sour.

In this Limoncello Sour from Alfredo Sanchez, director of beverages for the Four Seasons Los Angeles, the combination of homemade limoncello with Greenbar Poppy Amaro (an amaro made in LA) makes for a floral and zesty love letter to Sanchez’s two favorite destinations: Coastal Italy and Southern California.


  • 1 1/2 oz. limoncello
  • 1/2 oz. Greenbar Poppy Amaro (or Amaro Nonino)
  • 1 oz. fresh lemon juice
  • 1 oz. fresh egg white (pasteurized if you like)
  • 6 drops Angostura bitters
  • 2 dashes Peychaud's bitters
  • 2 dashes orange bitters
  • Tools:shaker, strainer
  • Glass:coupe
  • Garnish:Angostura bitters


Dry shake (shake without ice) the ingredients for 30 seconds to ensure the egg white combines with the other ingredients. Add ice and shake again to chill. Strain into a chilled glass and garnish.

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