Braulio Alpine Sour
Pine, gentian and lemon from the top of the Valtellina.
The Method
How to make it
- 01
If using egg white, dry shake everything for 15 seconds first.
- 02
Add ice and shake hard for 12 seconds.
- 03
Double-strain into a chilled coupe.
- 04
Lay a pine or rosemary sprig across the foam — slap it once first to wake the oils.
Bartender's Tip
Warm the honey with hot water before you build the syrup. Cold honey never fully dissolves in a shaker and sinks to the bottom of the glass as sludge.
A Little History
Braulio has been macerated in Bormio, at the head of the Valtellina, since 1875, and its yarrow-juniper-wormwood profile is closer to an alpine forest than to a Sicilian digestivo. Honey rather than sugar is the traditional Alto Adige sweetener, and it's what keeps the bitterness from turning medicinal.
Shop this drink
The bottle, the glass, and the kit — everything on this card.
We may earn a commission when you buy through these links, at no extra cost to you. See our affiliate disclosure.
