Spritzicus: Combine equal parts Italicus and chilled Prosecco in a Champagne flute. Garnish with three green olives.
Negroni Bianco: Build equal parts dry gin, Italicus and dry vermouth in a chilled rocks glass over ice. Stir once and enjoy.
Venosa Fizz: Build 25ml gin, 25ml fresh lemon juice, 25ml Italicus and 50ml kumquat (or orange) syrup over ice in a chilled highball glass. Top with tonic water and garnish with a kumquat.
Beyond the obvious aperitivo or gin serves, Italicus also plays well with smoky flavours, such as mezcal or peated scotch:
Margariticus: Shake 50ml mezcal, 25ml fresh lime juice, 25ml Italicus and 10ml of agave syrup with ice. Strain into a chilled, salt-rimmed coupe glass and garnish with a lime wheel.
You can also emphasise the lavender note to the liqueur in a peaty whisky sour finished with dried lavender flowers:
Sour: Shake 50ml Ardbeg (or other Islay whisky), 25ml fresh lemon juice, 25ml Italicus, one egg white and three dashes of orange bitters with ice. Strain back into your shaker and dry shake (without ice). Strain into a rocks glass over fresh ice and garnish with dried lavender flowers.