Pompia Paridiso Cocktail

A pompia is a rare citrus fruit that grows only in the area of Siniscola on Sardinia. The fruit is rather too bitter to eat straight from the tree, but it is used in the preparation of local desserts, sweets and liqueurs. This is a twist on the Paridiso – an Italian cocktail somewhere between a Martini and a Screwdriver. Traditionally, limoncello is used but if you can find Sardinian Pompia liqueur the unique sharp citrus adds a real zing to this refreshing cocktail. It’s quite strong, so do add more orange juice and serve over ice if you prefer a longer drink.

Found in this book

Ainsley's Mediterranean Cookbook


First, decorate the glasses. Place the sugar on a flat plate and pour the liqueur into a small saucer. Carefully and gently, dip the rim of each cocktail glass into the liqueur, making sure all the rim is coated. Next, dip the rim of each glass into the sugar until coated all the way round and set aside.

For the cocktail, combine all of the ingredients in a cocktail shaker with ice and shake vigorously to chill. Strain into the cocktail glasses and garnish each with an orange wheel.



  • To decorate the glasses
  • 1-2 tbsp coarse granulated sugar
  • 1 tbsp Pompia liqueur or limoncello
  • For the cocktail
  • 30ml Pompia liqueur or limoncello
  • 90ml vodka (orange-flavoured, if you have it)
  • 30ml Campari or Aperol
  • 60ml fresh orange juice
  • a large handful of ice cubes
  • 2 fresh orange wheels, to garnish