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ChainWhip
03-29-2014, 23:56
Couldn't make heads or tails of what to drink tonight (no Compass Box "the General" to pimp around) - Dug a little into the case and found this souvenir from Italy:

https://farm3.staticflickr.com/2892/13503915653_f7d69934b6_z.jpg

By golly it takes like sugar, lemon, and more sugar - I was hoping for more tartness but it's just got this kind of lemon-pledgy thing going on. I'm not sure how to mix this away into a vatting though...

Max Power
03-30-2014, 00:01
I drink it maybe twice a year. It's basically lemon and sugar dumped into vodka in a not so sophisticated process (or pretty much how it was explained to me in Italy). I like it, but it's too sweet and matches well with no food to do it too often.

ChainWhip
03-30-2014, 00:04
Am I supposed to refrigerate after opening?

Max Power
03-30-2014, 00:08
Am I supposed to refrigerate after opening?

Pop it in the freezer if you can. It makes a refreshing spring/summer sipper.

ChainWhip
03-30-2014, 00:08
Pop it in the freezer if you can. It makes a refreshing spring/summer sipper.

Popping it in my freezer would be like trying to shove a boot up someone's @$$

Max Power
03-30-2014, 00:44
Popping it in my freezer would be like trying to shove a boot up someone's @$$

Get creative! You'll never know unless you try...

darylld911
03-30-2014, 04:53
I've made it before (after our trip to Italy), and used small mason jars in the freezer. Other than sipping in the summer though, hadn't found any other use for it. Nice thing about the homemade version though, you can up the lemon (not to say the Italians got it all wrong or anything, but I just prefer more lemon and less sugar).

squire
03-30-2014, 06:32
I see this stuff mentioned quite a bit and wonder if it wouldn't work in an old fashioned or whisky sour.

sutton
03-30-2014, 06:45
Agree you should drink it chilled or out of the freezer - that is where I kept mine. Squire, I've used about a 1/4 tsp in an old fashioned instead of simple syrup and it does work well.

Also agree with Gary here - it is easy enough to make if you are patient and make sure you don't get any of the pith, and I also use more lemon peel (and some orange peel) and less sugar.

Tony
03-30-2014, 09:21
I enjoy limoncello and making it around the fall so I can share some around Christmas. Usually just drink it straight as an after dinner drink out of the freezer. Like the idea of trying it in a Whiskey Sour.

Best regards, Tony

tanstaafl2
03-30-2014, 13:35
Make a Tequila Mockingbird II!

2 ounces Reposado tequila
1 ounce limoncello
1 ounce lemon juice
1/2 ounce simple syrup
2 dashes Angostura bitters
1 twist of lemon

Combine all liquid ingredients in a shaker filled with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a twist of lemon.

Tends toward the sweet side but an amusing way to use up limoncello until summer time. You may prefer less (or no) simple syrup, especially if the limoncello is already on the sweet side.

Another favorite limoncello recipe but this is more of a summer cocktail:

My Favorite Mechanic is a Woman
1 bourbon
1 limoncello
1 lemon juice
1 Canton ginger
1 egg white

Dry shake then shake with ice and strain into Collins glass over fresh ice. Cherry garnish.

Hmm, not quite summer time but maybe a drink for the sampler?

Young Blacksmith
03-30-2014, 17:46
I usually mix an ounce or so with a cup of lemonade and ice, and sip it on the porch in the summer. Would probably work well in ice tea too.

ChainWhip
03-30-2014, 21:55
Thx B for the ideas!

YB: seems that would be a perfect way to net a sauced up Arnold Palmer ;)

jonhalter
10-04-2014, 11:33
For those who have made their own, 1. How long did you steep the peels? And 2. How much simple syrup would you recommend if made with a 750 of 100 proof? Im not a huge sweet fan, and it sounds like you all arent either. Im trying this with key lime peels. I just harvested over 150 and was looking for something to do with them.

sutton
10-04-2014, 12:15
I steep the lemon peels for 40 days with the alcohol - add the simple syrup and steep for another 40 days - so 80 days total.

I use about 2/3rds of the simple syrup that is usually called for. I'll do 85/15 lemon/blood orange (if I can find them).

Richnimrod
10-04-2014, 14:29
Had this in Italy when My Bride and I made the trip in the early Summer this year ('14). The Very Best I had over there was made 'craft-style' at a farm we visited in the Sorrento area, and was un-labeled and sold for about half of what I saw it for later in the trip. I shoulda grabbed a few then, but had no clue so passed it up. That one was semi-tart, and was much more 'lemony' than the sweet stuff we were served later in the trip. I'll regret that for a long time, I guess.

Renegator
10-06-2014, 12:40
I brought some home from Italy when my wife and I went there in '12. I keep it in the freezer but find that I never drink it. It does make a nice after dinner drink in place of dessert. Will have to try those drinks that Bruce suggested - especially the first one. Not too keen on egg in my drinks!

tanstaafl2
10-07-2014, 13:55
I brought some home from Italy when my wife and I went there in '12. I keep it in the freezer but find that I never drink it. It does make a nice after dinner drink in place of dessert. Will have to try those drinks that Bruce suggested - especially the first one. Not too keen on egg in my drinks!

Pasteurized egg white works well for those who are a bit squeamish about raw egg in their drink. Never really bothered me but it does keep you from having a bunch of leftover egg yolks after a party! The effect of an egg white is hard to duplicate in a drink and I do think the second drink is well worth it.

sutton
10-08-2014, 15:31
Had this in Italy when My Bride and I made the trip in the early Summer this year ('14). The Very Best I had over there was made 'craft-style' at a farm we visited in the Sorrento area, and was un-labeled and sold for about half of what I saw it for later in the trip. I shoulda grabbed a few then, but had no clue so passed it up. That one was semi-tart, and was much more 'lemony' than the sweet stuff we were served later in the trip. I'll regret that for a long time, I guess.

Hi Rich, it was exactly this kind of experience that motivated me to try to make my own. I found the store bought stuff too sweet compared to what my relatives were drinking over there. The homemade stuff was definitely more concentrated with the essence of the fruit, and less sweet. As a generalization, I've found my grandmother's and aunt's desserts followed this model - less "sugar" sweetness, more fruit or honey in the desserts.

The key was really avoiding the pith when peeling, and going for the 80 day soak - patience! Just put it in a cabinet somewhere and forget about it for awhile ... :)