Corona Concotions

Updated: Jun 29

How to:

Limoncello, Campari, Bitters, & Candied Ginger

The history of Limoncello is kind of confused, as there are indications of a liquor brewed using lemons throughout the center of Italy for many centuries... however, it was only in 1988 that an official trademark was deposited by the Canale family in Capri.

Grab your lemons and let's start this mixing game right.

  • 15 lemons (organic) or from the tree for less pesticide

  • 2 (750-milliliter) bottles grain alcohol (Everclear or another 151- or 190-proof grain alcohol) sub: Vodka

  • 4 cups granulated sugar

  • 9 1/2 cups water (divided)

  • Glass container to store end product

  • pot for syrup mixture

  • Calories in a shot: 103

  • Origin: Italy

  • Taste: Sweet, tart

  • Serve: Chilled, on the rocks, cocktails

Wash the lemons, we will only be using the outer skin. No pith please. Take your container and measure your alcohol. Put the peels into the alcohol in the container of your choice. Let them sit in air tight container at room temperature in a dark place. You can let this sit and come back anytime to add the sugar syrup. The curing process lasts about 2 weeks to a month. When the lemon color comes out add the sugar syrup.

Preparing the sugar mixture. Here you can be creative if you wish to add in other flavors. Add in some lavender or vanilla for fun. When you think the flavor has fully developed in your lemon peel mix about a week start to make the syrup. In a large saucepan, combine the sugar and water; boil over medium-high heat until thickened, about 5 minutes. Allow to cool and pour into curing lemon peels and alcohol mixture. Reseal and restore. Another month if you can wait..... Put one jar in the freezer empty to prepare for serving. When you are ready you will strain the main mixture and then pour into chilled container for pouring.

Test your concoction. Take a sip of your limoncello. Smell the aroma of the lemon and see the vibrant color in your glass. Close your eyes and you will be transported back to Italy, hear the rustling of the leaves of the lemon trees. Take another taste and feel the cold liqueur cool your taste buds. As you drink in the memories and drink in the liqueur, you may find yourself dreaming of your next mental journey to Italy.

In bocca al lupo as they say. It's the equivalent to break a leg! Good luck and enjoy what you can at this time. Happy creating.