Celebrate blood orange season with Solerno liqueur

Solerno, the world’s first blood orange liqueur, has joined forces with Italian restaurant, Capriccio Osteria, to offer a truly Sicilian immersive experience called Celebrazione dell’Arancia Rossa.

Solerno was launched in Australia three years ago. It is made with Sicilian sanguinello blood oranges, picked from the sunny groves on the slopes of Mt Etna. The fruit is processed within 24 hours at Agrumeria Corleone to maintain its freshness before the essential oils of the blood orange is blended with ingredients like Sicilian lemon and a neutral spirit base that has been sweetened with natural sugar.

Solerno, surprisingly, is a clear liquid that is sold in blood orange coloured bottles. On the nose, you can smell the blood orange, lemon and cream. Towards the back of the palate the liquid becomes very tart before breaking into a dry long finish with a substantial burn.

During spring, Sicilians drink Solerno to celebrate blood orange season. Like Sicilians, Sydneysiders will have the chance to celebrate like Sicilians with five specialised cocktail offerings that highlight the taste and versatility of Solerno and Redbelly Citrus blood oranges. These delicious cocktails have been perfectly crafted to complement the seasonal menu created by Head Chef, Nicole Bampton at Capriccio Osteria.

The five cocktail offerings include: Sicilian 75 (made with Solerno Blood Orange, citrus and prosecco); Solerno Serata (made with Solerno Blood Orange, Ruby Red Grapefruit, Bitters and soda); Solerno Spritz (made with Solerno Blood Orange, Dry Rose, lemon, soda and seasonal fruit); Spring Orchards (made with Solerno Blood Orange, Apple. Ginger and Citrus); and Solernoni (made with Solerno Blood Orange, Campari, gin, sweet vermouth and walnut).

The meal consisted of: a starter of focaccia of fennel, black olive and blood orange, an entree of wood-fired octopus, “Nduja’, blood orange and rocket; a pasta dish of blood orange tagliolini and pan fried scallops with Bottarga; a main of glazed pork chops with chargrilled radicchio and blood orange; and a dessert of blood orange baba with pistachio cream.

The immersive Sicilian experience will be running from 18 October 2017 to 18 November 2017 at Capriccio Osteria (159 Norton Street, Leichardt NSW 2040).

To make a booking, call Capriccio Osteria on 02 9572 7607.

Solerno is sold at Dan Murphy’s and other selected retailers for about $60.

For more information about Solerno, go to: http://solernoliqueur.com/agegate/agegate-fb.php?redirect=http://solernoliqueur.com/