Spring Fling

The sparking (preferably lemon) water should be added just before serving.

Cello Bella

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Chill the glass and stir 50 times to chill as much as possible without diluting too much.

Bourbonade

This recipe also works well over ice in an Old Fashioned or Rocks glass.

Lemontini

I was at a Greek Easter dinner in Georgia and my host asked me to make cocktails with a bottle of limoncello that he had been gifted. Using what else he

Sunshine Negroni

This cocktail is a sun-kissed, Negroni-inspired creation. It draws its warmth from southwestern France, where Suze and Lillet unfold their bittersweet

Industrial Lemon

Equal parts cocktail. The limoncello tames the Fernet, producing a lovely drink.

Sotto gli ombrelloni

– Intensity: Medium acid with anise sweetness – Mouthfeel: Well balanced and clean – Character: Full bodied with rounded mouthfeel – Alcohol: Mellow

Pallincello-Cassis

Sweet and sour, perfectly ballanced, a bit of tea and tequila and ornage blossom water for a fresh note and complexity. I recommend making homemade gummy

The Light of Rome

Upon the first sip, you're greeted by the vibrant zest of Pallini Limoncello, evoking memories of sun-drenched lemon groves. This brightness is elegantly

South Pole

Created by myself for the Pallini Limoncello Cocktail Competition 2025 based on a North Pole

Sorrento Sunset

Inspired by the bounties of the Sorrento peninsula and the Amalfi Coast, and of the incredible sunsets over the Tyrrhenian Sea. Combining the local flavours

Ponzacello

This drink is great for the spring or an Easter brunch!

Amalfi punch

This cocktail is perfect for pre-batching, so you can enjoy the party without having to mix each drink one by one. The limoncello brings a fresh, citrusy

Limoni

Tasting notes: Citrusy, Aromatic, Floral, Bitter. The name is a combination of "Limone" and "Negroni"

Maple Thyme Pallini

This recipe was created by a group of 4 friends that meets for a monthly cocktail club where each person must bring their own unique cocktail, complete

Citrus Trinitini

I wanted to create a citrus forward botanical martini with 3 parts. I tried the Pythagorean ratio of 3:4:5 but it didn't work. I ended up with 2:3:4