Fiorito Limoncello

After dinner drink.


  • 40 ml Fiorito Limoncello
  • Serve directly from the freezer.
Fiorito Tonic

All day cocktail.


  • 45 ml Fiorito Limoncello;
  • 125ml Tonic
  • 1 spring of fresh basil

Mix the ingredients directly in a Copa glass filled with ice-cubes and garnish with fresh basil.

Fiorito Frizzo

Before dinner cocktail.


  • 20 ml Fiorito Limoncello
  • 100 ml Prosecco frizzante (or sparkling wine)
  • 2 fresh mint leafs

Mix the ingredients directly in a large wineglass filled with ice-cubes and garnish with fresh mint leafs.

Flower Forever

All day cocktail Ingredients

  • 45 ml Fiorito Rum
  • 125ml Fentiman’s Rose Lemonade
  • Rose buds – Thyme

Mix the ingredients directly in a longdrink glass filled with ice-cubes. Garnish with rose buds in the drink and thyme on top.

Extremely stubborn

All day cocktail.


  • 60 ml Fiorito rum
  • 45 ml Willem’s Wermoed
  • 2 dashes Gary Regan orange bitters
  • Orange peel
  • Marschino cherry

Pour all ingredients in a mixing glass with ice. Stir and strain into a coupe. Garnish with orange peel and marschino cherry.

Tiki Takkie

All day cocktail.


  • 45 ml Fiorito Rum
  • 7 ml apple vinegar
  • Pulp of 1/2 passion fruit
  • 30 ml fresh pineapple juice

Mix the ingredients directly in a tiki glass and swizzle over crushed ice. Garnish with ½ passion fruit and pineapple.

Fiorito cheesecake

Mix the cantuccini with the lemon zest, the sugar and the melted butter. Brush the bottom of a 24 cm springform cake thin with some of the melted butter and place a round of greaseproof paper in the base. Put all the crushed cantuccini on the bottom of the spring form. Gently press down on the crumbs using the backside of a spoon. Place in the oven for 10 minutes. Mix the cream cheese with the granulated sugar, the Fiorito, lemon zest, vanilla, and the lemonjuice on medium speed with a mixer. Add the eggs, one at a time, beating after each addition.

Pour the cream cheese filling into the spring form, over the lemon crust. Bake the cake 60-70 minutes. If the cheesecake is finished, turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. Chill in the refrigerator for a minimum of 4 hours, or overnight. For the topping mix the sugar with the corn starch in a small saucepan on high fire.

Pour the Fiorito and the water slowly in the pan, and let boil while whisking continuously. If the sauce starts to thicken, add a tablespoon of sauce to the egg yolk, and whisk well. Add the egg yolk to the mixture and whisk until it becomes thicker. Cool down and divide the mixture over the cheesecake. Put the cheesecake in the refrigerator and let the topping clot for a while. Serve with a glass of ice-cold Limoncello di Fiorito.

For the lemoncrust

  • 260 grams of crunched cantuccini with almonds
  • 7 tablespoons of granulated sugar
  • 125 grams of melted butter
  • 2 ½ teaspoons of lemon zest

For the cream cheese filling

  • 900 grams of cream cheese
  • 100 grams of granulated sugar
  • 7 tablespoons of Limoncello di Fiorito
  • The zest of 2 lemons
  • 3/4 teaspoon of vanilla
  • 4 eggs and 1 egg white
  • 2 teaspoons of lemon juice

For the topping

  • 75 grams of granulated sugar
  • 3 tablespoons corn starch
  • 185 ml water
  • 4½ tablespoons of Limoncello di Fiorito
  • 1½ egg yolk
Fiorito tiramisu

Put the ladyfingers in a baking dish. Pour the Fiorito and the fresh orange juice over the ladyfingers. Mix the mascarpone, and milk into a creamy mix. Add powder sugar, vanilla and the zest to the mix. Divide the mix over the ladyfingers Sprinkle the strawberries over the tiramisu Chill in the refrigerator for 30 minutes. Serve with a glass of ice-cold Limoncello di Fiorito.


  • 12 ladyfingers
  • 75 ml Limoncello di Fiorito
  • 75 ml fresh orange juice
  • 250 grams of mascarpone
  • 50 ml milk
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla
  • Zest of 1/2 lemon
  • Strawberries
Fiorito rumcake

Add the sugar to the softened butter. Cream the butter and sugar until light in texture. Use a wire whisk or an electric mixer. Add the eggs to the creamed mixture, one at the time, beating after each addition. Mix together the flour, baking powder, baking soda, salt and the lemon zest and add the flour mixture to the cream mixture. Pour in the vanilla essence and stir to incorporate. Finally add the rum and Fiorito and mix until smooth. Pour the batter into the cake pan, scrapping the bowl with a rubber spatula to get all the batter into the pan.

Bake at 170 ̊C and cool it down in the shape. Mix the syrup ingredients together and pour the syrup over the cake little by little, making sure that each hole catches some of it. Allow the cake to cool some more then chill in the fridge overnight. Serve with a glass of ice-cold Limoncello di Fiorito.

For the cake:

  • 3/4 cup of soft butter
  • 3/4 cup white sugar
  • 2 large whole eggs
  • 1 teaspoon vanilla essence
  • 1 tablespoon of grated lemon zest
  • 1/4 cup of white rum
  • 1/8 cup Limoncello di Fiorito
  • 1 1/2 cup of flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup of all-purpose cream
  • 2 tablespoons powdered sugar

For the syrup:

  • 1/3 cup melted butter
  • 1/2 cup white sugar
  • 1/4 cup white rum
  • 1/4 cup Limoncello di Fiorito
White chocolate truffle cake

Prepare the crust: Roll out the dough on a lightly floured surface and fit into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes. Line the crust with parchment paper and fill with dried beans or pie weights.

Bake 12 to 15 minutes, then remove from the oven, leaving the oven on. Remove the dried beans or pie weights and parchment paper from the crust, and return it to the oven. Bake an additional 5 to 7 minutes, until the crust is golden. Cool completely before filling.

Prepare the filling: Combine the water, sugar, cornstarch and salt in a medium-size saucepan. Whisk until fully blended and bring to a boil over medium-high heat. Whisking constantly, cook for 3 minutes. Turn the heat to low. Remove 1⁄2 cup of the cooked mixture and pour it slowly over the egg yolks in a small bowl, whisking constantly until well combined. It’s essential that you take your time when adding the cooked mixture to the eggs, otherwise they’ll curdle. Pour it in a gentle, steady stream, whisking vigorously the entire time.

Return the egg yolk mixture to the saucepan on the stove. Whisk in the lemon juice, Limoncello di Fiorito, lemon zest, and butter. Beat until the butter is melted and the mixture is fully combined. Remove the pot from the heat and pour the filling into the pre-baked crust.

Prepare the meringue: Using an electric mixer or a whisk, beat the egg whites with the vanilla and cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form.

Assemble the pie: Pile the meringue over the filling, mounding it in the center and covering the filling completely. Make sure you touch the edges of the crust all around, to prevent the meringue from shrinking. Using the lowest broiler setting of your oven, evenly brown the meringue topping for about 1 minute. Or, if you have one, use a handheld culinary blowtorch. Place the pie in the refrigerator and keep chilled until ready to serve.

Basic Pie Dough: The secret is to work with very cold butter. Keep all of the butter in the freezer, transferring it to the refrigerator overnight or several hours before intending to make pie dough. Work quickly, with cold hands on a cool work surface, and you’ll end up with a crust that’s as flaky as it is scrumptious. – 2 1⁄2 cups of all-purpose flour – 1 3⁄4 teaspoons of sea salt – 1 cup of unsalted butter, chilled and diced – 3⁄4 cup of ice water Mix the flour and salt together in a medium-large bowl. Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you should still have some rather large bits of butter when you’re done). Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump. Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky. Divide the dough in half, shape it into two balls, and pat each ball into a 1⁄2-inch thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.

Ingredients Filling:

  • 1 cup of water
  • 1 cup of granulated sugar
  • 1/3 cup of cornstarch
  • 1⁄4 teaspoon of sea salt
  • 5 large egg yolks
  • 2/3 cup of lemon juice
  • 1/3 cup of limoncello di Fiorito
  • Grated zest of two lemons
  • 4 tablespoons of unsalted butter, diced


  • 3 large egg whites, at room temperature
  • 1 teaspoon of vanilla extract
  • 1⁄4 teaspoon of cream of tartar
  • 6 tablespoons of granulated sugar
Lemon polenta cake with Fiorito

Preheat the oven to 140C. Brush the bottom of a 23 cm springform cake tin with some of the melted butter. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Add the eggs, one at a time, beating after each addition. Add the polenta, the almonds and the baking powder. Finally, add and beat the lemon zest and juice into the mix.

Bake the cake for 50-60 minutes until a skewer can be pushed into the center and removed without any uncooked batter sticking to it. Cover the top of the cake with some foil, to make sure it doesn’t get too dark. Make the syrup by heating the Limoncello di Fiorito with the powder sugar until the powder sugar is melted. Serve the cake hot with a dash of Fiorito syrup. Serve with a glass of ice-cold Limoncello di Fiorito.


  • 250 grams of soft butter
  • 250 grams of caster sugar
  • 3 eggs – 100 grams of polenta
  • 250 grams of crunched almonds
  • 1 teaspoon of baking powder
  • 3 lemons (3 for the zest, 1 for the juice)
  • 4 tablespoons of Limoncello di Fiorito
  • 3 tablespoons of powdered sugar
Limoncello ginger chunks

Preheat the oven to 180-200C and cover two baking trays with greaseproof paper. Cream the butter and sugar together until smooth, then beat in the egg. Finely chop the crystallised ginger, then stir into the batter. Stir in the flour to form a dough. Pull small pieces off the dough and place them on the baking tray. Bake the chunks in the oven for 10-12 minutes, or until the bites are starting to brown. Transfer the bites to a wire rack and allow to cool completely.

Put the powder sugar in a bowl and stir in the Fiorito. The icing should be fairly liquid. Place a piece of baking parchment underneath the wire rack, then use a teaspoon to drizzle the icing over the ginger bites. Allow to set completely before serving. Serve with a glass of ice-cold Limoncello di Fiorito.


  • 3 pieces of crystalized ginger
  • 100 gram butter
  • 100 grams of caster sugar
  • 100 grams of plain flour
  • 1 egg
  • 50 grams of powdered sugar
  • 20 ml Limoncello di Fiorito