Solerno is a standout blood-orange liqueur that manages to balance intense citrus sweetness with genuine fruit depth. Its not just sugary; you get both juice and peel, plus floral & bitter orange florals. Whether for sipping or mixing, it adds brightness and character in a way many standard orange liqueurs do not. Great for cocktails, but also enjoyable enough to sip on its own over ice.

Origins & Craftsmanship

• Made in Sicily, Italy, using hand-picked blood oranges (including the Sanguinello variety) harvested at peak ripeness during the winter/early spring.

• Created by Master Distiller Lesley Gracie (also of Hendricks Gin).

• Incorporates more than just juice essential oils, peels, and blossoms are used to capture a fuller spectrum of the fruit. The result is a layered orange profile (juice + zest + floral) rather than just a sweet orange syrup.

• Bottled at 40% ABV (80 proof), which gives it body and enough strength to hold up in mixed drinks.

Tasting Profile

Element Notes Colour / Appearance Clear liqueur (or very lightly tinted) with orange hues suggested more in the aroma than deep color. Some sources emphasize the vibrant, fresh fruit aspect rather than a syrupy appearance. Nose / Aroma Bright whole-fruit blood orange, orange blossom, a hint of lemon zest and peel. Fresh and floral, with juicy citrus scent. Palate / Taste Rich sweetness up front balanced by tart blood orange juices. Candied peel / marmalade notes. Mild bitter orange or peel bitterness but not harsh. Plenty of citrus tang, and a body that feels smooth. Finish Clean, relatively dry for a liqueur in this category. Lingering citrus, some peel bitterness, maybe a floral or blossom echo. Does not stay overly cloying.

Food & Cocktail Pairings

• Cocktails:

  • Blood orange-forward drinks: margaritas, negroni/mezcal negroni substitutions, or any orange liqueur swap-in in classic cocktails (e.g. replace triple sec or Cointreau).

  • Spritzes with prosecco or sparkling wine + a splash of Solerno and soda.

  • Gin or vodka sour with Solerno, lemon juice, and a twist.

• Food / Dessert Pairings:

  • Citrus desserts: blood orange tart, orange sorbet, candied peel or marmalade based sweets.

  • Berry desserts: strawberries or raspberries, especially with whipped cream or light pastries.

  • Chocolate: dark chocolate / bittersweet chocolate especially with orange zest.

• Savory Pairings:

  • Seafood with citrus: grilled shrimp, ceviche, or ceviche-style dishes.

  • Salads with citrus vinaigrettes, goat cheese or feta, herbs like mint, basil.

• Other Pairings & Serving Styles:

  • Over ice with a twist of orange peel for sipping.

  • Mixed with tonic or soda, garnished with fresh blood orange or citrus slices.

Quick Overview

Feature Detail Name Solerno Blood Orange Liqueur Origin / Producer Sicily, Italy; Lesley Gracie involved in creation. Key Fruit / Ingredients Blood oranges (especially Sanguinello), orange peel, essential oils, blossoms, sugar, neutral spirit. ABV ~40% (80 proof) Style / Character Bright citrus, sweet-tart, aromatic, juice + peel + floral, fresh rather than syrupy. Best Used For Cocktails (especially when you want real blood orange flavor), sipping lightly, desserts, citrus pairing, summer drinks.

“With a handful of popular variations such as the White Negroni and Boulevardier, the general breakdown of a Negroni is spirit, vermouth, and bitter. This is a fun and citrusy variation on a Negroni that will be well enjoyed. This recipe has great balance if you follow the recipe closely.” Sean Michael Johnson

Blood Orange Negroni
Ingredients
1/2 ounce dry vermouth
3/4 ounce Luxardo Bitter
3/4 ounces Solerno Blood Orange Liqueur
8 dashes Peychauds bitters
1 1/4 ounces gin
1 slice blood orange

Steps to Make It
Gather the ingredients.

Pour vermouth, Luxardo, Solerno, Peychauds, and gin into a short rocks glass.
Add a large ice cube and stir for 10 seconds until cold.
Garnish with a blood orange slice, and serve.

If you want to make dehydrated blood orange slices for garnish, just slice up some blood orange wheels, put them in the oven at 160 F for six hours.

Recipe Variations
To make this into a Mexican-style Negroni, you could just swap out the gin for blanco tequila, and the Solerno with Ancho Reyes liqueur.
If youre more of a whiskey fan, just switch out the gin for rye whiskey, and youll have a Blood Orange Boulevardier.
The French version of this Negroni is just simply swapping out the Solerno for Grand Marnier, and the gin for cognac.
If you want to make a Green Fairy Negroni, swap out the dry vermouth for Dolin Chanbery Blanc vermouth, swap the Solerno for absinthe, and swap the Peychauds bitters for lime bitters.