After Campari, Limoncello is the second most popular liqueur in Italy. Because of its high sugar and citrus content, it is frequently served after dinner as a digestivo. Unlike Campari, the formula is not secret—in fact, it is so easy to make that it has become a DIY favorite. All you really need are lemon zests, simple syrup, and a neutral spirit such as vodka or grain alcohol.

Fabrizia Limoncello isn’t made in anyone’s basement, but the company has a strong family pedigree. Although he grew up in an assimilated Italian American family, Phil Mastroianni’s fascination with the old country began at age 20, when he accompanied his great-aunt on a trip to their ancestral home of Platania in Calabria.