This lemon liquor after the campari is perhaps the most famous alcoholic drink in Italy. Tourists who bring it from this hot country, as a souvenir for friends, argue that in order to taste Italy, it is enough to sip limoncello. Not all Russians know how to drink this drink correctly. As, however, and where exactly and how to prepare this liquor.
Meanwhile, a popular
Italian drink is being produced in southern Italy. First of all, on the Amalfi Coast. Sicily, Sardinia, the
islands of Capri and Ischia also have many
production facilities for the production of limoncello. How to drink it, in these provinces even a child can tell you. Firstly, a little, secondly, chilled, and thirdly, from small long glasses, which must first be “frozen” in the freezer so that the walls are covered with hoarfrost. On especially hot days, Italians like to add ice cubes to this liquor.
In Italy, it is customary to drink and eat limoncello. This refers to the fact that this drink is added to different national dishes, giving them a unique citrus flavor. Most often they drink liquor in its pure form, for example, as a digestif or a table drink, and use it instead of dessert.
There are also a lot of cocktails, which include limoncello. How to drink such cocktails depends on their recipe and volume. Among the most popular are “Mandarin Dawn”, which also includes white vermouth and
tangerine juice, and “Frosty noon” based on vodka and fresh mint. There is also “Cremoncello” - it’s almost the same limoncello, but with the addition of cream in a proportion of one to one.
However, back to production. It is based on the insistence, and not distillation, of the lemon peel on alcohol. The product also includes sugar and water. In industrial production of this drink, the process of preparation by emulsification of limoncello in special machines is completed. But in order to prepare this drink at home, it is quite acceptable to skip this stage.
So what does it take to make
limoncello liquor
? The recipe is pretty simple. For five lemons, you need to take three hundred grams of sugar and half a liter of alcohol and water. After washing the lemons and peeling them off, put the zest in a glass dish, add alcohol, close tightly and leave for three weeks to leave in a dark place. It is important that the alcohol be of good quality. It is alcohol. Limoncello on vodka is not limoncello anymore. After three weeks, dissolve the sugar in warmed water and cool this syrup. Mixing it with
lemon tincture, which must first be filtered through gauze, freeing from fine sediment and zest, leave to insist in the dark for another week. After this time, you can taste Italy!
Liquor is very rich in vitamin C, promotes digestion and, of course, uplifting. In Italy, where after a glass of wine it is considered acceptable to drive a car, after a meal, especially a hearty lunch, it is recommended to drink a glass of limoncello. Italians are in a good mood and digestion. In Russia, however, this drink is not yet very popular.