NOMARO Aperitivo Introduces a True Non-Alcoholic Aperitivo

Crafted by 17-Year-Old Chef and Mixologist Joshua Small

NEW YORK, NY, June 28 - NOMARO Aperitivo (drinknomaro.com), a non-alcoholic aperitivo rooted in bitterness, botanicals, and culinary balance, is officially introducing itself to the market. Founded by Joshua Small, a 17-year-old French-raised, New York-trained chef and mixologist, NOMARO Aperitivo is the first non-alcoholic aperitivo built to function as a true 1:1 substitute for traditional aperitivi, delivering the same flavor, structure, and functional behavior that bartenders and operators expect from a classic aperitivo, without the alcohol.

Most non-alcoholic alternatives in the aperitivo category take creative liberties with the format, producing something new rather than something faithful to the original. NOMARO Aperitivo was designed to honor the ritual and complexity of traditional Italian aperitivo culture. It integrates seamlessly into existing bar programs, allowing operators to offer non-alcoholic versions of their classic and signature cocktails, including Negronis, Spritzes, and more, alongside the full-alcohol versions, using standard recipes and proportions.

A Culinary Tool. Not a Compromise.

NOMARO Aperitivo was created to be a culinary tool, one that bartenders, chefs, and discerning drinkers can use instinctively, without rethinking mixing ratios or techniques. Joshua Small's background spans farm-to-table restaurant kitchens, cocktail development, catering operations, and large-scale culinary event production. His French upbringing gave him an early relationship with global food and drink traditions, and those influences are embedded in every aspect of NOMARO Aperitivo's flavor architecture.

"I built NOMARO Aperitivo because I believed the non-alcoholic category deserved something that truly respected the aperitivo tradition, not a replacement, but a genuine equivalent," said Joshua Small, Founder and CEO. "NOMARO Aperitivo is for every bartender who wants to build a great Negroni or Spritz for every guest at the table, and for every non-alcoholic beverage drinker who has been handed something that doesn't belong in that glass."

Built for Professionals.

Welcomed at Every Table. NOMARO Aperitivo is designed primarily for the on-premise market, for bars and restaurants seeking a serious bartending tool that belongs in the aperitivo category alongside their alcoholic counterparts. At the same time, NOMARO Aperitivo speaks to a broader audience of discerning consumers who want to participate fully in aperitivo culture without alcohol. It is not about the occasion. It is about making every occasion matter, with a drink that holds its own.

With its official launch, NOMARO Aperitivo is available and actively pursuing distribution partnerships across on-premise hospitality, specialty retail, and foodservice channels. Samples are available for media, mixologists, and beverage directors upon request.

Early Recognition and Momentum

NOMARO Aperitivo has earned early recognition in the startup and innovation community, having been named a finalist at Germinators 2026, the French American Chamber of Commerce New York's premier Food & Beverage industry startup pitch competition. Joshua will take the stage on June 29, 2026, at 3 West 51st Street in New York City, pitching NOMARO Aperitivo's vision before a jury of investors and culinary industry leaders. The brand is also exhibiting at the 2026 Summer Fancy Food Show, June 28-30 at the Javits Center in New York City, Booth 7106B, which also marks NOMARO Aperitivo's official public launch date.

ABOUT NOMARO APERITIVO

NOMARO Aperitivo is a chef-crafted, non-alcoholic aperitivo rooted in bitterness, botanicals, and culinary balance. Created by 17-year-old French-raised, New York-trained chef and mixologist Joshua Small, NOMARO Aperitivo is built to function as a true 1:1 substitute for traditional aperitivi, integrating seamlessly into classic cocktail recipes including Negronis and Spritzes. NOMARO Aperitivo is designed for professional on-premise bar programs, beverage directors, mixologists, and discerning consumers who refuse to compromise on flavor.