We asked Lily Geiger, Founder of Figlia, to discuss where her brand is today and where she’s taking it next.
DA: When you set out to develop a non-alc brand, you didn’t aim to mimic the taste of a particular alcoholic drink. So, how did you land on your current flavor profile?
LG: I worked with a recipe developer who understood what I was looking for. They used a blend of extracts and juices to get to the perfect taste/flavor that felt sophisticated without being triggering for those who are in recovery.
DA: You’re stocked in over 400 locations, including some world class bars and restaurants. What are some of your favorite restaurants that serve Figlia?
LG: While it’s so hard to pick favorites, I’d say: Blue Hill Farm, French Laundry, Bell’s Los Alamos, Stissing House, Atoboy, Lodi, and Farmshop.
DA: What’s the best way you’ve seen Figlia served by a mixologist?
LG: One of my favorite Figlia spritzes ever was at Pinch Chinese in Soho, because they used a tea-infused syrup. I’ve been trying to recreate it ever since!
DA: What’s your favorite way to enjoy Figlia in the summertime?
LG: I enjoy an ice-cold Frizzante poured over ice!
DA: Outside of the aperitivo category, what are some of your favorite alcohol alternatives?
LG: Casamara Club, Visitor Beer, and Unified Ferments!
DA: What is the latest mocktail trend we should be aware of?
LG: Pouring non-alc aperitivo over ice cream + sorbet for the summer.
DA: What do you think is next for the alcohol alternatives industry? Where will the industry be in 10 years?
LG: Hopefully, in 10 years, non-alc options won’t be left to the back of the menu and will be available at all restaurants, bars, grocers, etc.
DA: Any plans for the future of Figlia you’re able to share?
LG: We’re working on updates to our website to make it easier to find us and browse, more events, more stockists, and developing new flavors.
