Indulge in la dolce vita with these zesty limoncellos (2024)

FAQs

What kind of alcohol is limoncello? ›

Limoncello is an Italian lemon liqueur made with lemon zest, sugar, and neutral alcohol (usually vodka). It's the second most popular liqueur in Italy after Campari. While it's most strongly associated with the Amalfi Coast and the island of Capri, it's made all over Italy by large and small producers.

The term limoncello derives from a term of endearment for the word lemon. For some, it referred to a smaller type of lemons, such as lime. In 1691, they used the word limoncello to mean the “cedar water”. Some of them considered it a kind of lemonade, used for therapeutic purposes.

The tradition of drinking lemon liqueur after every meal originates from southern Italy. The taste and aroma of freshly picked lemons is refreshing and contributes to the good mood of the table. Limoncello helps with good digestion after a hearty lunch or dinner.

Sfoodie pointed out that the ban dated back to “a Prohibition-era law banned bars from creating infusions, allowing the California Department of Alcoholic Beverage Control to ticket barkeeps for serving sangria, limoncello, and fruit-flavored tequilas — basically any drink where a bar has altered the alcohol content ...

Since it's served in a shot glass, we often get the question, “How do I drink it?” While it's up to you whether you shoot it back or sip it, we usually slowly sip it around a table with friends. Drinking limoncello straight (not in a mixed drink) is by far the most common way to drink it.

Serving limoncello liqueur the right way is key to enjoying its taste. Limoncello is commonly served 'straight', without ice in either a shot glass or tulip tasting glass. Limoncello is poured directly from the freezer, to be consumed freezing cold. This is how you can truly taste the full flavour of the limoncello.

It Starts with Lemon Essential Oils

Because of this and its all-natural ingredients, our limoncello has a distinct bittersweet flavor—it's not just the sour and acidic punch you get from lemon juice.

The best-tasting Italian Limoncellos come from the Amalfi coast of Italy and use the sfusato Amalfitano lemon. It's used in many dishes and gives Limoncello its light and zingy taste. You should always store Limoncello either in the refrigerator or the freezer.

The high alcohol content of limoncello generally inhibits the growth of bacteria, making them unlikely to flourish. However, improper storage or contamination during the manufacturing process can potentially lead to the growth of bacteria. It is therefore important to follow proper hygiene and storage practices.

Are you supposed to sip or shoot limoncello? ›

Although limoncello is usually served in a shot glass or what some refer to as a “shooter”, the sweet drink is to be sipped, not taken as a shot.

Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies — especially among homemade varieties — but is usually measured somewhere in the 25-30% range.

Limoncello can be served as an aperitif or digestif, and there are many different ways of drinking limoncello. If you like a strong lemon flavor, you can drink chilled limoncello on its own, such as in a shot glass.

The alcohol content of most commercially available brands of limoncello is between 24% to 32% (48-64 proof).

Although it's often served in a shot glass, people generally drink it in two or three sips. Check the bottle before buying it. The best-tasting Italian Limoncellos come from the Amalfi coast of Italy and use the sfusato Amalfitano lemon.

Look no further than limoncello for a tangy and refreshing taste that is typical of southern Italy. Limoncello is a liqueur made from lemon, vodka, sugar, and water. Though the ingredients may be simple, the incredible flavors of the finished product will surely please your taste buds.

The peels are then soaked in 95% alcohol for around four weeks. During this time, the alcohol extracts the essential oils from the lemon peel. At the end of the maceration period, a mixture of heated water and sugar is added to bring the liqueur to drinking strength.