Muddle the basil leaves in a cocktail shaker to release the juices

Add the Sole aperitivo and maple syrup, and fill the shaker with ice.

Shake gently and strain into a glass filled with ice cubes.

Top with sparkling water or soda water.

Garnish with a basil sprig and a slice of Meyer lemon.

Fill a glass with ice and add the Sole aperitivo, cucumber juice, and fennel syrup.

Stir gently and top with tonic water.

Garnish with a cucumber ribbon and a few fennel fronds.

Muddle the peach slices, Sole aperitivo, basil leaves, and grated ginger in a cocktail shaker to release the flavors.

Add honey (or simple syrup) and fresh lemon juice, and fill the shaker with ice.

Shake well and strain into a glass filled with ice.

Top with sparkling water for a refreshing fizz.

Garnish with a basil leaf and a thin slice of fresh ginger for an aromatic touch.

Brew Hibiscus Tea – Steep hibiscus tea for 5–7 minutes, then let it cool completely.

Mix the Base – In a bowl, whisk together Figlia Fiore, blood orange juice, hibiscus tea, honey (or agave), and lemon juice until well combined.

Freeze & Scrape: Pour the mixture into a shallow freezer-safe dish. Freeze for 30–45 minutes, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for about 3 hours, or until you get a fluffy, snow-like texture.

Serve – Scoop the granita into chilled glasses or bowls.

Garnish – Sprinkle with orange zest and edible rose petals, or add a fresh rosemary sprig for an herbal contrast.

Open the bottle of non-alcoholic beer and take a small sip to make room.

Pour in the Figlia aperitivo and lemon juice directly into the bottle.

(Optional) Add a dash of NA orange bitters to enhance complexity.

Gently tilt the bottle upside down once or twice to mix (without shaking).

Garnish with a lemon twist or an orange peel on the rim.

Create cinnamon honey syrup by mixing 1/4 cup of Quality Honey, 1/4 cup of hot water and 3 cinnamon sticks.

Stir to combine, steep for 10 minutes and then strain.

Stir Figlia, syrup, and balsamic vinegar in a cocktail shaker.

Strain into a rocks glass over fresh ice. Garnish with lemon and rosemary. Cinnamon honey syrup can be refrigerated for up to one week.

Fill tall glass with ice

Pour over 4oz. Figlia Fiore and add the squeeze of half a lemon

Top with sparkling water and garnish with wheel of lemon

Fill a small cup with ice

In a shaker, combine 3 oz. Figlia Fiore, 2 oz, tart cherry juice and 1 tbsp simple syrup with ice

Pour mixture over ice, top with sparkling water and garnish with a cherry

Add 3 large square cubes to glass

In a shaker, combine 4oz. Figlia Fiore and 2oz. Fresh ginger juice with ice and pour over ice

Add one egg white to a small bowl and whisk together using frother or whisk, while combining simple syrup

Top mixture with the frothed egg white and garnish with crystalized ginger on a cocktail pick

Leave martini glass in the freezer overnight

In a shaker, combine 4 oz. Figlia Fiore and 2 oz. Olive juice with ice and give it a good shake

In the chilled glass, pour over the mixture and garnish with 3 olives on a cocktail pick

Fill a tall cup with ice

Add in 3 oz. Figlia Fiore, 5oz. Rice Milk and 1 tsp cinnamon and stir together

Top with more ice and garnish with sprinkle of cinnamon on top

Create mint agave syrup by mixing 1/4 cup of light agave, 1/4 cup of hot water and 10 mint leaves. Stir to combine and steep for 5 minutes.

Strain out the mint leaves.

Pour lemon juice, blood orange juice, quality tonic and Figlia into a tall glass and fill with ice.

Create maraschino cherry syrup by mixing 1 part Luxardo Maraschino Cherry juice from the jar with 1 part warm water, stir to combine.

Add syrup, lime juice, rose water, pineapple juice and Figlia to a cocktail shaker.

Shake with ice and then strain into a rocks glass with fresh ice.

Garnish with a lime and a Luxardo Cherry. Maraschino cherry syrup can be refrigerated for up to one week.

Fill a glass with ice

Add 1.5 oz Figlia and 1.5 oz Ginger beer

Give mixture a stir and top with sparkling water

Add squeeze of fresh grapefruit juice amounting to .5 oz

Garnish with slice of grapefruit

Fill a large glass up with ice

Add 3oz Fiore

Top with sparkling water and give it a good stir using cocktail spoon

Garnish with Orange Rind, Rosemary and Star Anise

In a pot, add 3 oz Figlia and 1.5 oz water.

Bring mixture to a simmer for 5 minutes and keep stirring.

Once mixture is hot, add in a dash of almond extract and cardamom.

Pour into heat-safe glass and garnish with a cinnamon stick.