This cherry liqueur from Sicily is made with the best cherries ripened in the hot sun of Etna. Excellent base for cocktails, it adds character to different drinks and flavour to ice cream and fruit salads. 

This delicious drink is produced by a particular quality of lemon: lemon verdello, typical of the Ionian coast. This fruit, of an intense green color and the strong fragrance, comes from a particular flowering of the lemon tree that takes place in spring and summer.

The Verdello is excellent as a dessert liqueur, with a splash of soda turns into a cool, refreshing drink.

This rosolio uses prickly pears in its preparation, a fruit that grows spontaneously in the lands of the Mediterranean basin, but which in Sicily, among the “sciare” (volcanic rocks produced by the solidification of lava flows) find their natural habitat and acquire an unparalleled sweetness and aroma. The liqueur has a dark red color when red-fleshed fruits are used, or yellow-orange if the fruits are yellow-fleshed. It is full-bodied and has a full flavor very similar to the fruit. Excellent to pair with typical Sicilian desserts, almonds and even fresh cheeses. Serve cold

The natives of the Caribbean islands have long known the hibiscus plant to be a potent spice. Renown for its curative properties–and as a powerful aphrodisiac–they would ferment its flowers, and serve on festive occasions. Each island enjoyed slight differences in their recipes, relative to their indigenous horticulture.

It is with great respect for its traditional heritage we present a modern twist on an exotic classic:

The brightness of Brazilian clove. The warmth of Indonesian cassia. The heat of Nigerian ginger. The woody bottom of Indonesian nutmeg. The full, aromatic body of Moroccan hibiscus. Pure cane sugar. The finest 100% organic grain alcohol.

This is Sorel. Delicious ice cold or piping hot, drink it straight or recreate your favorite classic cocktails.