Solerno celebrates blood orange season
The Sicilian blood orange liqueur, Solerno, is celebrating the spring’s blood orange season with an immersive Sicilian experience called ‘Celebrazione dell’Arancia Rossa’.
The Celebrazione is running until 18 November at Sydney restaurant Capriccio Osteria and gives those who attend the opportunity to sample five cocktails, which have been created to highlight Solerno’s taste and versatility.
Solerno Brand Ambassador Evonne Eadie said: “Capriccio Osteria was the obvious choice as it’s renowned for its quality produce and flavour combinations. These attributes mirror the Solerno brand, with the blood oranges being hand-picked in Sicily at their peak of the season and the careful infusion of these with lemons to create the perfectly complex and intense liqueur.”
Created to complement the seasonal menu created by Capriccio Osteria’s head chef, Nicole Bampton, the cocktails include the Solerno Serata – a combination of ruby red grapefruit juice, bitters and soda, The Sicilian 75– a mix of freshly squeezed lemon and blood orange juice topped with Prosecco and Solernoni – a Solerno twist on the Italian classic Negroni.
Bampton added: “Throughout my years of experience with the Italian cuisine, I have thoroughly enjoyed working with blood oranges, which is why I am so excited for this collaboration. Due to the versatility of blood oranges, they can be paired with almost any food; however I recommend black olives, scallops and fish.”