UK launch for cream liqueur made with Amalfi lemons


A high-quality lemon cream liqueur has been launched in the UK, bursting with the flavours of lemons grown on the Amalfi coast.

Staibano Amalfi Smooth has been created using a family recipe by Cesco Amodio, inspired by his great-grandfather, Don Vincenzo Staibano, a legendary “party boy” from the Amalfi coast.

The fine lemon peel is macerated in fine grain spirit and then removed. It is then blended with semi-skimmed milk and a touch of sugar. It is 100% natural, free from all additives and preservatives, and also gluten free.

Cesco recommends it poured into a tumbler over ice with an added sprig of basil but, as Staibano does not curdle with acidity like some cream liqueurs, it can be used in all kinds of mixed drinks.

Suggestions include an Italian G&T, with equal parts gin and Staibano, topped up gently with tonic, and a Staibano Spritz with 50ml of Staibano over ice with ginger ale or ginger beer. See below for more ideas.

Each bears the IGP stamp (Indicazione Geografica Protette) which guarantees the lemon rind used to make Staibano Amalfi Smooth is only from the superior Amalfi lemon. Staibano has a two-year shelf life and eight months at room temperature.

The brand emblem is La Donna Staibano, who dances on each bottle across the vintage-style label. It was designed by up-and-coming artist Aleksandra Laika who was inspired by Don Vincenzo Staibano’s love of Cappiello’s original Campari posters from the 1920s, aiming to personify his fun and stylish nature.

Cesco is working with Windfall Brands to help increase exposure of the brand among bars and restaurants. On-trade stockists so far include Portobello Star and Annabel’s in London.

Bitter Amalfi
40ml Campari
35ml Staibano
20ml Lemon juice
10ml Sugar syrup
A dash of soda
Stir first four ingredients with ice in a tumbler and top up with soda.

Staibano Whiskey Sour
40ml Bourbon
25ml Staibano
25ml Lemon juice
15ml Simple syrup
1 Egg white
Shake ingredients with ice and strain into a tumbler over ice.

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