MxMo: Limon

MxMo LimonHey! It’s time for MxMo V: The One With the Whales, this month hosted by hosted by Jonathan at Jiggle the Handle. So grab a bowl of lemons, tart yourself up, and strap in: Look at the lemons/See how they juice for you/And everything you do/Yeah they were all yellow…

Twelve, on FlickrHaving become an avid reader of the Fine Spirits and Cocktails forum on eGullet, I came across a thread recently about limoncello. Forum reg. Katie Loeb posted to the thread, describing the techniques involved, and I started jonesin’ to make my own. But when I first saw the thread, Jen and I were in the midst of planning our cocktail party, coming up with the menu, and gathering the various spirits and other ingredients.

Finally, I came home with a dozen lemons and a bottle of high-proof Stoli. Coincidentally, the same day I brought home the stuff, I got the latest issue of Imbibe magazine, which had a photo essay (with text by Paul Clarke), showing how to make limoncello.

With two good sources in front of me, I broke out the Microplane, zested the hell outta a dozen lemons (and one lime), and soaked the gratings in the rocket-fuel voddy.

Twelve, on Flickr

And, hooboy, did it ever smell like rocket fuel in those first few days! I steeped it for about 20 days before straining it, adding more vodka, and pouring in some simple syrup. I let that sit for another week–some of it in a nice bottle and some back in the original jar.

Sunday, I finally uncorked the bottle and had a taste. Strong vodka in the nose as I sniffed a snifter of warm limoncello, but not so much vodka on the tongue. When we had it chilled later that evening, we neither smelled nor tasted vodka.

I mixed two cocktails with the limoncello. The first was a Sidecar/sour variation, which I’m calling a Lemon Cart.

Lemon Cart

  • 1½ oz. cognac
  • 1 oz. limoncello
  • ½ oz. lime juice
  • Lemon twist, for garnish

Technique: Shake and strain into a cocktail glass. Add garnish.

I think Jen liked this more than I did. I thought it was perhaps a bit sweet. I thought about adding a dash of Regan’s orange bitters to spice it up a bit. Next time…

Twelve, on Flickr
Despite the hot weather, I was also grilling Sunday, so we were outside and needed refreshment. So for my next trick, I tried a Lemon Cooler.

Lemon Cooler

  • 2 oz. gin
  • 2 oz. limoncello
  • juice of half a lime
  • Lime wedge, for garnish

Technique: Build in a tall glass. Stir, top off with tonic water, and add garnish.

Our final limoncello test was old-school: straight and chilled. Well, not quite straight. Our freezer is packed full of food and ice trays, so there’s no real room, alas, to store a bottle of limoncello–not even a small bottle. I served it on the rocks, using the nice chunky ice cubes you can get with those silicone trays. I’d still love to try it straight from the freezer.


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