Solerno Blood Orange Liqueur
Product details
| Management number | 253706598 | Release Date | 2026/10/24 | List Price | CA$15.20 | Model Number | 253706598 | ||
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Solerno is a standout blood-orange liqueur that manages to balance intense citrus sweetness with genuine fruit depth. It’s 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
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Made in Sicily, Italy, using hand-picked blood oranges (including the Sanguinello variety) harvested at peak ripeness during the winter/early spring.
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Created by Master Distiller Lesley Gracie (also of Hendrick’s Gin).
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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.
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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
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Cocktails:
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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).
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Spritzes with prosecco or sparkling wine + a splash of Solerno and soda.
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Gin or vodka sour with Solerno, lemon juice, and a twist.
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Food / Dessert Pairings:
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Citrus desserts: blood orange tart, orange sorbet, candied peel or marmalade based sweets.
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Berry desserts: strawberries or raspberries, especially with whipped cream or light pastries.
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Chocolate: dark chocolate / bittersweet chocolate especially with orange zest.
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Savory Pairings:
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Seafood with citrus: grilled shrimp, ceviche, or ceviche-style dishes.
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Salads with citrus vinaigrettes, goat cheese or feta, herbs like mint, basil.
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Other Pairings & Serving Styles:
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Over ice with a twist of orange peel for sipping.
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Mixed with tonic or soda, garnished with fresh blood orange or citrus slices.
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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 Peychaud’s bitters
1 1/4 ounces gin
1 slice blood orange
Steps to Make It
Gather the ingredients.
Pour vermouth, Luxardo, Solerno, Peychaud’s, 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 you’re more of a whiskey fan, just switch out the gin for rye whiskey, and you’ll 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 Peychaud’s bitters for lime bitters.
Bestseller ranking
SPIRITS
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