Alchermes Liqueur in Italy was well-known in Florence at the beginning of the sixteenth century, as an “elixir of long life”. The lively color and the characteristic aroma, obtained from various spices such as cinnamon, carnation, and cardamom, make it indispensable in pastry. Among the most common uses is the use for the preparation of Zuppa Inglese and Pesche di Prato (Alchermes Peaches) desserts.