In a cocktail shaker, gently muddle one sliced fresh jalapeno with a handful of mint leaves. Measure in 60ml of L’Aperitivo, 15ml of fresh lime juice, and plenty of ice. Shake vigorously for 15 seconds. Fine strain into a highball glass, fill with ice, then top with ginger beer. Garnish with a mint leaf and a slice of jalapeño.

In a mixing glass, add 60ml of L’Aperitivo, 45ml of Earl Grey tea,* a teaspoon of olive brine and a dash of Angostura bitters (optional). Fill with ice and stir gently until chilled. Strain over ice in a tumbler glass and garnish with an olive. (*Steep two Earl Grey tea bags in half a cup of hot water for five minutes and wait until cool.)

Half-rim a cocktail glass with sumac. In a cocktail shaker, mix 60ml of L’Aperitivo, 60 ml of pomegranate juice, a half-teaspoon of orange blossom water, a squeeze of fresh lemon juice and one sprig of dill. Fill with ice and shake vigorously for 15 seconds. Fine strain and garnish with fresh dill.