Montegiove Sour | Giovanni Ceccarelli

Montegiove Sour


When I was a child my parents used to take me to Mass at the Hermitage of Monte Giove, run by the Camaldolese Congregation of the Order of Saint Benedict.

In the past, in all this monasteries, there was a garden called hortus sanitatis, where medicinal plants were cultivated. There was also a monk, called monachus infirmarius, with a specific task; he had to look after the sick[1]. This tradition has not been lost and, still today, Camaldolese monks produce liqueurs, candy, creams and medicamentose preparations.

In the pharmacy of the Hermitage of Monte Giove, my parents bought me sweets made from pine gems. This recipe takes inspiration from the flavour of these sweets.



  • 45ml (1 ½ oz.) London Dry Gin
  • 25 ml (1 oz.) Fresh lime juice
  • 15 ml (½ oz.) Mugo pine (mountain pine) liquor
  • 1 bar spoon Varnelli – Anise liquor
  • 15 ml (½ oz.) Sugar syrup
  • 15 ml (½ oz.) Pasteurized egg white


  • Cocktail glass
  • Boston Shaker
  • Strainer
  • Fine strainer
  • Jigger
  • Bar Spoon


Pour all the ingredients into the shaker and shake without ice (dry shake) to whip the pasteurized egg white. Then add the ice and shake again. Double strain the drink into a previously chilled cocktail glass. Make a lemon twist to prevent possible egg white smell. Decorated with star anise.


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