In the past five years, limoncello has surpassed all other digestivi (the plural of digestivo, an after dinner drink) as the most popular liqueur throughout most of Italy. However, not all limoncello is created equal, and its popularity has encouraged scores of impostors throughout the peninsula. From my experience, these should be avoided due to their unnatural sweetness, with the exception of Limonsardo, which is local to the Island of Sardenga (Sardinia). The classic limoncello, which wears a DOP (denominazione di orgine protetta – protected designation of origin) label guaranteeing its quality sells for around $15 for a 750ml-sized bottle.
Commonly consumed straight-up in a chilled shot glass, limoncello also makes a great mixer for cocktails. Add Limoncello to Prosecco for a refreshing and refined cocktail. I also like to make an occasional Limoncini – a lemony spin on the traditional liqueur.
For a Limoncini, you’ll need:
-2 oz. chilled vodka or gin
-1 oz. chilled Limoncello
-½ oz. extra dry vermouth
The trick to any martini is to get it as cold as possible. Chill the glasses and liquors before starting. Pour the dry vermouth into a mixing glass filled with ice. Let it dribble down the ice and then strain it in into a cocktail glass. Add the chilled vodka or gin with the limoncello to the ice and stir quickly with a barspoon. Strain into cocktail glass. Garnish with a thin twist of lemon.
Limoncello
This recipe was given to me by Duccio Bagnoli, a chef and instructor at Apicius, the Culinary Institute of Florence. If you can’t find the grapefruit-sized and intensely fragrant Sorrento Lemons at your local market, pick up large organic Meyer Lemons. Like any other quality homemade liquor, this takes some time to macerate, so plan ahead.
Ingredients:
-12 Lemons (unwaxed)
-1 Liter Grain alcohol
-1.5 Liters Water
-700 grams sugar
Thoroughly wash your lemons. If they appear to have a waxy substance on them, soak in a tub of water with some vinegar. Rinse with water afterwards. Boil sugar and water to make syrup. Remove only the yellow part of the lemon rinds and add to alcohol. Add syrup to alcohol mix and let stand for 4 weeks. Strain and bottle. Store the finished limoncello in the freezer. Don’t worry, it won’t freeze. Enjoy!
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