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Limoncello cocktail

Glass type


3 ingredients

  • 1 liter1 cl1 ml1 liter1 ozVodka
  • Zest of 12Zest of 12Zest of 12Zest of 12Zest of 12Lemon
  • 1 cup1 cl1 ml1 cup1 ozSugar Syrup


Zest the lemons and combine zest and vodka in a non-reactive jug with a cover. Store for two weeks in cool, dark, space. After two weeks, Prepare syrup (1 cup water, 1 cup sugar) and cool. Line a funnel with cheese cloth and sieve vodka mixture into serving bottle (World Market, Pier 1 both sell cheap but attractive glass bottles). Discard zest. Add syrup and store again for one more week in a cool, dark, space. At conclusion of third week, serve chilled in cordial glass or snifter as a digestive.
The recipe calls for putting the finished Limoncello in the freezer and serving straight from there. I think the lemon flavor is more notable if it's chilled rather than frozen. Also, you are left with a lot of naked lemons. When making this, I recommend having a plan for using them. I stuffed two of the lemons into the cavity of a roasting chicken, and then rubbed the skin with the juice from another along with garlic, oregano, and rosemary.


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