Original

Aperitivo culture is the reference point, the French and Italian habit of a bitter, low-proof drink before dinner. Ghia goes at that with white grape juice, gentian root, lemon balm, elderflower, rhubarb root, plum, and orange and ginger extracts, plus yuzu for a sharp Japanese citrus kick. It arrives sweet and finishes bitter and savory, which is exactly the intent. Gentian is the same root that gives many Italian amari their backbone. There is no added sugar, only fruit concentrates, at 3g of sugar per serving across 17 servings in a 500ml bottle, and no alcohol at all. The house pour is one part Ghia to three parts bubbles, and it takes sparkling water, tonic or even kombucha without falling apart. Serve it cold in a big glass with citrus.