WORDS Will Abner
Many of us have seen it at some point in our lives, that mystical jar of liquid that a “friend of a friend” got for you. We pass it around, smell it, laugh and exclaim “Now that’s real ‘shine!” Now that we’re in the heat of Summer, these treats are as easy to spot as a bare footed kid in Walmart. But what exactly do you do with it?
By now you’ve most likely also gotten your hands on something called “Apple Pie” - a classic mix of alcohol, cider, cinnamon, and juice. However, I am not particularly fond of apple juice or anything apple flavored so the Apple Pie method of cutting the alcohol really isn’t my favorite. Not that I’m a bootleg liquor junkie or anything, but I am always on the lookout for new methods of cutting moonshine to make it palatable.
Inspiration struck me when an Italian friend of mine told me about Limoncello a few years ago. Sweet, refreshing and tart, this Italian digestivo has been a cultural staple of Southern Italy for centuries. Usually made by steeping lemon peel in a vodka-type of spirit, we could give it a little Southern twist by using homemade grain alcohol instead. Going off the recipe my Italiano amico described, I searched online to fill the gaps that were lost in translation. There are dozens of recipes available, all with their own variations so I just threw my hands up and decided to take my own path.
I’ve made a few batches of limoncello in my time, each more successful than the other. It’s fun to experiment and try to find a balance between the sugar, water, lemon, and alcohol. Whether you use alcohol from a “friend of a friend”, high proof vodka, or just plain old Everclear, it all should work just about the same. There’s no exact science to this but here is what I have found works best:
Serves: hard to say, but it makes 1 liter of fine spirit.
Warning: The limoncello process takes over 90 days prep time due to steeping. Make well in advance and stock up!
Ingredients:
1 liter alcohol
dozen lemons (Sorrento is preferred, but whatever the store has will work - just don’t use Meyer as you need more acidity)
2 cups sugar
2.5 cups filtered water (for simple syrup)
Recipe:
1. Zest or peel the lemons after giving them a good wash. Make sure not to use any white pith.
2. Combine the lemon peel and alcohol. (You may have to split the mixture into separate bottles. I prefer cork or swing top caps.)
3. Let the mixture steep for 45 days in a dark & cool location.
4. Filter the alcohol from the zest using coffee filters. Patience is key. Set aside.
5. To make the simple syrup: combine water and sugar over medium heat until the sugar is fully dissolved and the liquid becomes “syrupy.” Cool, then add to the alcohol and let steep for another 45 days.
6. Repeat with another good filtering. Throw it all in the freezer and hold off for another week before letting your friends sample.
Limoncello is best served right from the freezer on a hot summer night after a big meal. Also compliments pools, docks, and freshly mowed lawns.
Suggested Limoncello Cocktails: Sidecar, Limencollo Collins, Champagne Limoncello