During the pandemic, I discovered some activities to stay engaged. One of my favorites was curating a capsule wardrobe, which not only simplified my daily choices but also gave me a newfound appreciation for minimalist fashion. Another was mushroom foraging, a way to enjoy my hikes and bring something home to eat but only after very carefully researching to see if safe to eat!
However, one of the most enjoyable hobbies was infusing my own digestifs and aperitifs.
If unfamiliar, a digestif is a post-meal drink that's often herbal or medicinal, known for aiding digestion. You may have seen the tiny Underberger bottles on display at bars for drinking to make room for dessert. An aperitif is its pre-meal counterpart, meant to open the palate and stimulate the appetite. You might be familiar with the Aperol spritz, that was made ever-so-popular by instagrammable European vacations, that is both bitter and refreshing.
L to R: 1. Underberg natural herb bitters, 2. Aperol
My favorite digestif is the tart, sweet, bright limoncello, the second-most popular liquer in Italy. There are multiple variations that exist like the pistachiocello, meloncello, and crema di lemoncello which I haven't tried yet but to come soon. After numerous well enjoyed trials of taste testing limoncellos, I've found a recipe to stick to, and honestly it's so difficult to mess up. Worst case scenario you end up with a mediocre bottle that you have to drink so you can make a new batch. You can even use it in a cocktail if it didn't turn out so great.
My favorite way to make Limoncello
Tools:
8 - 10 lemons
Vodka
Vegetable and fruit peeler, ceramic is best to preserve the flavor
Directions:
Peel: Use a vegetable peeler to take off the outer yellow skin of the lemons, avoiding the white pith. The more pith removed, the less bitter taste. A ceramic peeler is recommended for protecting the flavor.
Cover: Place the lemon peels in a 1-quart jar and pour vodka over them so the peels are all covered by liquid. Put the lid on.
Infuse: Let the vodka and lemon peels sit in a cool, dark place for at least 2 weeks, or up to a month for a stronger lemon flavor.
Strain: Filter the infused vodka through cheesecloth, or a coffee filter-lined strainer into a measuring cup. Stir if the flow slows down.
Prepare: Make a simple syrup by simmering 1 cup of water with 1 cup of sugar. Let it cool. Adjust sweetness to taste by adding more syrup gradually, up to 4 cups of water and sugar.
Mix: Combine the simple syrup with the infused vodka, stirring gently. Add more syrup if desired.
Bottle: Pour the limoncello into clean bottles. Refrigerate or freeze the bottles for at least 4 hours before serving. Limoncello can be stored in the fridge for up to a month or the freezer for up to a year, often longer.
Pour: I like to freeze mine to a slight slushie texture for a crisp refreshing sipper. Checkout some ideas I've shared on what to serve it in next.
Limoncello vessels
The ideal vessel to savor limoncello is a shot or cordial glass for just a nip, although it can also be served in a ceramic shot glass across different regions in Italy. It's important to note that limoncello is meant to be sipped, not taken as a shot, allowing you to savor its exquisite flavors slowly. For a thoughtful gift pair a bottle of homemade limoncello with a glassware set, here are some ideas. Even better if you're able to make a trip to Italy and buy locally.
Florence, Italy travel guidebook
L to R: 1. Crystal limoncello cordial glasses, 2. Lysenn clear shot glasses set, 3. Dolceterra original Sorrento handmade painted glasses, 4. Ribbed coupe cocktail glasses
Limoncello cocktails
L to R: 1. Bourbon limoncello smash, 2. The paradiso, 3. Limoncello spritz cocktail, 4. Limoncello reviver cocktail
1. Bourbon limoncello smash
According to LoveToKnow Media, "Limoncello is vibrant enough to stand up to the strong flavors in bourbon. Add a touch of honey, and you've got your new favorite bourbon tipple."
2. The paradiso
The Paradiso is a vibrant cocktail with sunny hues, a balanced and invigorating flavor profile blending the zesty notes of orange vodka and fresh orange juice with the delightful sweetness of limoncello and the subtle bitterness of Aperol or Campari.
3. Limoncello spritz
This Limoncello Spritz is made with sweet Italian limoncello, soda water, and bubbly prosecco. It is one of the best Italian cocktails to sip on when the warm weather hits or when you are in need of a warm, Italian vacation escape.
4. Limoncello reviver cocktail
This limoncello cocktail is a bright and refreshing spin on a very old classic. The colorful Empress Gin and some naturally rosy coconut water give this drink its glorious pink color.
The history
Limoncello traces its origins to the early 20th century on the sun-soaked Amalfi Coast of Italy, particularly in the Sorrentine Peninsula and the Gulf of Naples. While its precise beginning remains unknown in legend and tales, it is widely believed that limoncello was crafted by locals, including Capri resident Maria Antonia Farace, using fresh lemons, alcohol, and sugar. Over time, this homemade concoction gained popularity within the region's monasteries and among the local population. By the latter half of the 20th century, limoncello began to garner international acclaim as travelers visiting the Amalfi Coast brought this delightful elixir to a global audience. Today, limoncello stands as an emblem of the Amalfi Coast's culinary and cultural heritage, celebrated for its vibrant citrus flavors and Mediterranean charm.
Exploring the world of homemade digestifs and aperitifs has not only been a fun and flavorful journey but also a way to savor life's simple pleasures, even during the most challenging times.
Related:
