"Finamore Limoncello."

Say it out loud and it rolls off the tongue, fitting for this digestif rooted in lemon rinds from Italy's Amalfi Coast and an Italian-born Burien mother's secret family recipe. Her son, James Vert, his Madison High School buddy, Jimmy Stark, and their West Seattle friend Nicole Finamore tweaked Mom's snappy potion and, after plowing through a year and a half of obstacles including satisfying Federal and State regulations, and piercing what they call the "good 'ol boys" network of liqueur launching, the tongues of Seattle are soon ready for a sample.

"My pop had Abruzzi's, the restaurant at Seventh and Pike Street where Niketown now is," recalled Finamore, who said that while the product shares her last name, the three interpret it as Italian for "the last liqueur you will love." She tends bar at Via Tribunali in Georgetown, and all three are real estate agents, Vert and Stark at John L. Scott Real Estate on California Avenue.

Between these obligations and promoting their liqueur, their frantic schedules seem to leave little time to kick back and have a drink of their own. By mid-November Finamore will be served at the Matador, Talaricos, and possibly West 5 in West Seattle, as well as high-end Burien and downtown Seattle restaurants.

The product will retail for $34.95 for a 750-milliliter bottle. In addition to drinking a chilled shot, six mixed drinks are offered on their Web site, including a margarita, a "pear amore," and a meloncello with vodka and melon liqueur.

"We only use natural ingredients with no Red Dye No. 5," said Vert. "We are hungry for success," he said, as his eager trio awaits a response from thirsty customers.

For more information, go to: www.finamorespirits.com

Steve Shay may be reached at steves@robinsonnews.com