Limoncello Variations
Dave Koch | Wednesday, March 4, 2009 at 7:18AM 
Two years ago when Danny DeVito was on Jimmy Kimmel Live drinking his Limoncello and cooking with Mario Batali, I wonder how many people he introduced the liqueur to with his shenanigans. (I wonder how many people were introduced to Mario and his funky orange footwear too...) but back to drinks.
Lemoncello is an Italian digestivo which is drunk following a meal and supposed to aid in digestion. Digestivos are not very popular in the US; although Fernet Branca is having a renaissance of sorts (a "ginger back" anyone) - though I think they're becoming more commonplace.
Supposedly limoncello easy to make (according to what I've read, although I have never attempted to make any) - all you need is sugar, water, lemons, alcohol, and time. Start with the highest proof alcohol you can find, this ensures a more complete extraction of lemony goodness. Essentially, you peel the lemons and allow them to soak in the booze; add sugar.
Limoncelllo Quest is a wonderful website devoted to making your own lemoncello and one day I will follow it to the T. "A Personal Pilgrimage to Create the Perfect Lemoncello" - Limoncelllo Quest begins, "Step One: Cut a hole in the box. (Just kidding.)" Hilarious, I like it already.
"Kumquatcello" Photo courtesy of Sippity Sup
Our friend Greg at Sippity Sup is working on a lemoncello variant made with kumquats. Brilliant! He's inviting suggestions for names because "Kumquatcello" sounds a bit awkward, and I agree. I suggested "Fortuncello" because the kumquat's genus is Fortuna and I think it has a nice ring to it. It sounds intriguing and I hope it works.
Aperol
Along the same theme as lemoncello is Mandarino (made with Mandarin oranges), Zenzerino (made with ginger), Raspicello (made with raspberries), and Peachcello (made with peaches). An interesting liqueur I was recently introduced to is Aperol - which is made with oranges and, strangely enough, rhubarb. Here is the sparkling cocktail we made with it:
Orange Aperol Sun (adapted from Joanne Weir)
2 jiggers of Aperol
2 jiggers of fresh orange juice (we used blood oranges)
1 750ml bottle Prosecco
Thin orange slices (for garnish)
Ice cubes
Combine --> Consume.
Reader Comments (1)
I'm looking for different drinks and meals using Oranges. My Dad has this Orange fruit business and I want to capitalize on it. Kudos on the Hub.