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Tell us a little bit about yourself. Where are you from and what has been your professional path before Figlia?
I was born and raised in New York City and moved to Los Angeles soon after graduating from college, where I immediately began working in brand marketing at Beautycounter. I then went on to working at a small boutique retail consulting agency, where I got to work hands-on with a ton of brands like Summer Fridays, APL, Heyday and more. This is really what gave me the confidence to start something on my own and trust that I would be able to keep the brand alive.
We've read how you were inspired to create Figlia after losing your father to alcoholism, and we truly commend your strength and openness to create something beautiful out of tragedy. What has been most rewarding for you on this journey in bringing Figlia into the world?
The most rewarding thing about doing what I do is seeing the feedback, notes, and comments from those who feel that they have been able to relate to my story and have felt more comfortable talking about it because of that. There is nothing more important to me than that.
What would you say is unique to Fiore compared to other aperitifs (nonalcoholic or otherwise)?
I think that Fiore contains some key ingredients that sets it apart from its competitors. Clove in particular is commonly used as a baking spice, and I haven't really seen it in many other aperitif products. Fiore also is able to capture its ruby red color without compromising its taste or healthful ingredient list! We definitely pride ourselves on containing no added sugar and zero preservatives, unlike many NA aperitifs and aperitifs alike.
SOUR FLOWER
"I love this one because I feel like it is one of our easiest recipes to make and haven't met anyone who hasn't loved it! I know grapefruit juice can be hard for some people on certain medications so substituting in orange or blood orange juice is always great, too."
- 1.5 oz Fiore
- 1.5 oz ginger beer
- 0.5 oz fresh grapefruit juice
- sparkling water
- grapefruit slice
Fill a glass with ice. Add Fiore and ginger beer. Give mixture a stir and top with sparkling water. Add grapefruit juice and garnish.
CORNER BOOTH
"This drink foams on the top, leaving it with a pretty pink rim, and always looks so pretty in a nice glass of choice."
- Luxardo Maraschino cherries
- 1 drop rose water
- 0.75 oz lime juice
- 1 oz pineapple juice
- 2.5 oz Fiore
- lime wheel
FIORE & TONIC
"This is another simple recipe that seems to always be a crowd pleaser! I think that tonic water has a bite to it that reacts really well to the floral notes of Fiore and makes for a very mature tasting treat!"
We're big fans of aperitifs at Boisson, obviously, and it's definitely a category we see growing interest in. However, they have a long, loved history in other countries. Why do you think the concept of the aperitif is becoming more popular in the States now?
I think that the concept of the aperitif is so attractive and has become more popular in the States because it is meant to ready the palette before a meal and, more importantly, to be savored. In the States, our culture is for the most part very different from this practice. A lot of the way we drink/eat is not in moderation, and I think our society is starting to learn to inspect that and focus more on what mind/body health really means to them—which in many cases means not having too much of anything and, in turn, really working on enjoying things in the moment.
Our motto at Boisson is seeing the Glass Half-Full. How do you think nonalcoholic options like Figlia allow people to see the glass half-full?
Absolutely! At Figlia we aim to be a brand that pushes for honesty when talking about drinking, while also working to shift the perspective of others in thinking that not drinking alcohol is cool—and can be a lot more fun with the variety in options on the market (thank you Boisson!)
