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Feb 26, 2012 09:57 PM

After dinner cocktail

Need a good....great recipe for Limoncello. My wife and I aren't big drinkers, but do agree that two fingers of Limoncello after dinner every now and then (more often "then") would be nice. I would welcome the challenge of making it myself.

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  1. Limoncello is actually pretty easy to make (I'm assuming your post is asking how to make limoncello, no what cocktails to make with limoncello).

    Traditionally it is made with a high proof grain alcohol - I use vodka and it works just as well.

    Peel a lot of lemons avoiding the white pith - I use a vegetable peeler to do this and I like using organic lemons but to each their own on that one. I peel maybe 8-10 but it just depends on how much limoncello you want to make.

    cover the peels with alcohol in a glass container (or non-reactive container) and let sit in a cool dark place for 2 weeks to a month. If I have a lot of peels and they are just covered with alcohol I only go 2 weeks, if I have peels and then 3-4 inches of alcohol above the peels I let it go longer.

    strain out the peels.

    make a simple syrup (I use a 1:1 ratio of water to sugar unless i'm using an 80 proof vodka and then I up the sugar a little but not tons) and let it cool

    I like my limoncello not too sweet, so I use about a 1:1 ratio of infused vodka to simple syrup. This is very much a personal taste decision. Many recipes call for a 2 parts syrup to 1 part alcohol ratio but they were using high proof grain alcohol. You can ALWAYS add more syrup later.

    you can drink it right away but letting in age a little in the fridge/freezer will help it mellow a bit.

    When you are thinking about making it just remember that you are going to end up with about 2x the amount of limoncello as the amount of vodka you started with since you are mixing with the syrup.