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  • FABRIZIA

    Blood Orange

    This Italian fruit liqueur is made by peeling off only the zest from carefully selected ripened blood oranges. The peels are added to grain alcohol, and left to steep for forty days to infuse fresh citrus flavor, before being sweetened with cane sugar, strained and bottled. Second generation Italian-American Phil Mastroianni crafts it in small batches at his New Hampshire distillery. Enjoy it as a shot right out of the freezer, or mix it in cocktails like the Fabrizia Sunrise, where it mingles with Mezcal and honey syrup, garnished with lime.

     

    • Bronze medal at the 2013 San Francisco World Spirits Competition

     

    Crema di Limoncello

    This flavor is a creamy twist on the brand’s original, small-batch Limoncello, it says. Eighty percent of each bottle is made up of Fabrizia Limoncello; produced using freshly zested lemon rinds, pure grain alcohol and house-made simple syrup. A dairy alcohol cream from Wisconsin is added to the Limoncello, making up the remaining 20 percent of the contents. 

     

    Italian Margarita

    Using agave tequila, lemonade and Fabrizia Limoncello, this cocktail is 100% all natural. Ready to drink cocktail. Enjoy frozen or on the rocks. Enjoy as-is or add your favorite tequila for a "turbo" cocktail.

     

    Limoncello

    This Italian fruit liqueur is made by peeling off only the zest from carefully selected ripened lemons. The peels are added to grain alcohol, and left to steep for forty days to infuse fresh citrus flavor, before being sweetened with cane sugar, strained and bottled. Second generation Italian-American Phil Mastroianni crafts it in small batches at his New Hampshire distillery. Enjoy it as a shot right out of the freezer, or mix it in cocktails like The Italian, where it mingles with gin, St. Germain and Prosecco.

     

    • Gold medal at the 2012 San Francisco World Spirits Competition
    Flavors