A couple of years ago I was looking for a cinnamon-liqueur, I checked out a lot of shops, but I wasn't able to find any. So I decided to do my own one. I took a bottle of white grappa and added some cinnamon sticks; after a couple of weeks I added some sugar. With this few easy steps the new liqueur was ready. Stefan and me gave it the name Almrausch | Sbornia in Baita (which means "drunkenness in the cabin"). The name came up because it tastes like winter and mold wine up in the mountains...
The Almrausch | Sbornia in Baita was so successful, that we had to do liters of it. It has been exported to Sweden and later it was also produced while I was studying in San Diego, California. There I have given it also an English name: Mountain High (I was inspired by our other creation Vanilla High - see below).

After the success with cinnamon, we tried other experiments: vanilla. The vanilla-liqueur had a very sweet and gentile taste; this helped us to give it its desciption: feminine and seductive. But the names of our creations don't have to be invented...they have to come up. So after one dinner - and some shots - Tobia had the name: Vanilla High...

Many other liqueurs have been created over the time: the Black Gold | Kaffo-Schnapso, a very strong but smooth coffee-liqueur. Maria and Desy brought us some very tasteful coffee beans, which we put into grappa. The only problem was, that these two main ingredients do a chemical reaction and so the cork and some bones flew through the air...so please keep attention!

The next big step we did was absinthe. We gave Tobia an “Absinthe-Self-Make-Kit”. The result was a great liqueur with a very poisonous green color and a very strong taste. You put some of it on a cube of sugar and then you light it up. After the sugar dissolves you dilute it with water.
I found a nice recipe for absinth (ok I wrote them) in German and Italian; there are no real quantities on it, I but they are provided on the Liqueur Recipes site.

There are some nice stories about the absinthe. I just want to tell you that if you drink to much of it you might fly trough the classroom the next day. Absinthe contains some drug-like substances and if you drink to much you might get disorders…so just calibrate the quantities! The good think about this accident is that we got the name for the liqueur: The Pilot’s Elisir.

Also Martin and Tobia started creating new liqueurs. The best ones are the liquorice and the anise liqueurs. Also Tom’s “Zirm-Schnaps” and the new hop-liqueur got big approval.

Also new in our wide range of liqueurs are the Lampo DiVino | Himperler and Intruglio Orgasmico | Marilleler (if you have questiones about the name ask Rocco and the two ladies Tini and Irene) from the Sweet Dreams line. I just mixed my mom's selfmade raspberry syrup and apricot juice with grappa and voilà - two very sweet and guileful (bcuz it's so sweet) liqueuers were born.

The last creations of Casa Venturoli are the Fata Rosa, the Anice di Dio and the 100% Juice. The first one is a wild beery liqueur and has a really nice color and an even better taste. The anis liqueure is really similar to the Greek Uzo, and is great as digestive after dinner.

The last creation 100% Juice ended unfortunately without great risults, the kiwi liqueure didn't get the taste from the fruits. At the end I show it anyway to you, also because we found a great label for it (Thx Ricky).

We have two new spring liqueres: Camilla portami a letto e Saluti di primavera. The first one really calms u down: the combination of grappa and camomile makes you wish your bed. The second one is really great: the new elder liqueuer. The taste of fresh elder flower combined with a lot of sugar and the alcohol makes this one of the best creations we did.

Daniel