How to drink limoncello correctly

This sweet-scented drink with a tangy acidity came to Europe from Italy. Exactly there the unique recipe of steeping lemon peel in grape spirit with the addition of sugar and purified water was born. Limoncello was almost immediately beloved by connoisseurs of fine flavors and is successfully used as a digestif. The pleasure is stretched by the way it is consumed, in which it is customary to drink it almost frozen. Gradually, warming in the mouth, it slowly reveals the entire bouquet of flavors.

What is limoncello

By definition, it is an alcoholic beverage made by special technology with the addition of lemon zest. There are several recipes for its preparation, it is produced on an industrial scale and at home. It has a pronounced lemon note, a fresh citrus flavor, it is used as an ingredient in cocktail mixes and as an independent drink.

Most of the liquor for export is made in the southern provinces of Italy. The highest quality liqueurs are those produced in Sicily and on the Amalfi coast, which is known for its natural beauty and is included in the UNESCO list. Also of high quality are liqueurs from Capri.

The recipe for the original drink quickly ceased to be a national secret, and it is now produced in the United States, France and the Republic of Malta.

Types

There is no strictly defined recipe and gradation in strength. There are approximate norms that certain brands adhere to. The average value is considered the alcohol content in the range of 25-32 degrees. But there are also kinds with an alcohol level of 15 or 45, which is also quite acceptable. Not only that, but each manufacturer has certain peculiarities. The taste of the drink each time will be a little surprise for the connoisseur and connoisseur of lemon liqueur.

Ten brands of limoncello are officially recognized, each with its own merits. They are:

• Sorrento Nature
• Bella Verde;
• Villa Massa;
• Caravella;
• di Capri;
• Limoncello di Sicilia;
• Pallini;
• Toschi;
• Limonce;
• Luxardo.

Almost all names are associated with the place of production. Although Italian masters say that there are as many families in the country as there are recipes.

Judging by the strength, the highest degree Limoncetta di Sorrento and Villa Massa have the value up to 31-32. Limoncello Pallini with the value of 26 degrees is acknowledged to be mild and relatively light. Taking into account that the drink is intended for afternoon conversations and is consumed in very modest quantities, it does not do any harm to health and does not affect the reasonableness of judgment.

Composition and calories

Usually the number of calories in alcoholic beverages is not counted, thinking that they will not affect body weight. It is true that one 40g shot of sweet liquor will not do much damage. But for the sake of interest, it is worth knowing that 100 g contains 325 kcal, which is 21% of the average daily allowance.

Those who keep a strict eye on calorie levels of food should ponder the choice, 300 grams of meat or a serving of lemon liquor. It's all about the high sugar content used in the recipe. If you look at the composition in terms of GI, limoncello has zero fat and protein, but the carbohydrates are 100%. But if you approach the question without fanaticism, there will be no total harm from the digestif. But a little elevated mood from an exquisite taste, a little activated digestion.

The drink consists of sugar, alcohol, lemons of a certain variety and drinking water. The peculiarity of the liqueur is considered a high content of vitamin C.

Interesting: During the preparation, minor deviations from the recipe are allowed.

How to drink limoncello

Each drink has its own peculiarities of consumption. The full bouquet of flavor can be felt only when all the conditions are met. The requirements for wine, champagne and cognac are best known. But limoncello is not simple and has its own particular requirements.

How to drink it

Just pouring a small amount of the drink on the bottom of the glass and tasting it, you can be very disappointed in the description of the liqueur and declare all the enthusiastic stories of fans a mere fiction. Limoncello hides its secrets from the uninitiated. To enjoy the drink to the fullest, you need to consider a few things.

1. The liquor contains a large amount of sugar, so in the classic version it is served after dinner. It is also allowed to eat it as an independent dish. Just as a call for a cup of tea, in Italy and other countries may be invited to a bottle of limoncello, especially of their own making.
2. The liquor is not simply chilled in the refrigerator compartment to reveal its flavor, the temperature there is not low enough for it. The bottle is placed in the freezer. The minimum cooling time is one hour. You can keep it even longer, if you have a firm confidence in the quality of the drink. If you follow the recipe, balsam easily tolerates low temperatures, especially if it is a stronger variety and is made with water, not cream. Inadmissible freezing drink. It will separate into its components and irretrievably lose all its properties and taste.
3. The liquor must be poured into small, elegant glasses. The form in this case is very important. It should be elongated, with a long thin stem. Herein lies another secret. It is necessary to keep the limoncello cold for as long as possible. This is done by cooling not only the bottle, but also the glasses themselves. And you have to do it until there is a thin frosty layer on the walls. Only then are the instruments ready to be drunk.
4. One may wonder how people do not get sore throats if both the flute is on ice and the liquor is from the freezer. No one is afraid of getting sick, because the amount poured into the flute is very small, and people do not drink it in sips, but savor it slowly, holding it in their mouths and rolling it over their tongues. From this point of view, limoncello is very economical for guests and hosts alike. After the sip is taken, the air is exhaled through the nose in a thin trickle, while feeling the citrus notes and maintaining a refreshing aftertaste.
5. It is considered normal that the hostess, who is skilled in the subtleties of serving the drink, will propose to the thoughtful guest to pour the liquor, warmed by distraction, into a new chilled flute.

What to snack on

Despite the modest amount poured into the flute, the drink has a considerable degree. The way it is consumed provokes the alcohol to enter the bloodstream immediately. To prevent the gathering from turning into a binge, it is worth finding out in advance about the recipes for dishes that are compatible with Italian liquor.

The sweetness of the drink does not allow you to combine it with hearty snacks, so the choice is limited:

1. A slice of lime or orange, a cocktail berry serving as a decoration of the glass may well be used as an appetizer.
2. A dish of fruit or a light fruit salad dressed with whipped cream will not break etiquette.
3. A few pieces of bitter chocolate or a bowl of ice cream will not cause trouble.

The other foods are considered incompatible.

Cocktail recipes with limoncello

Many low-alcohol drinks are prepared on the basis of the liqueur. They differ in taste and the degree of alcohol content. The main rule which is strictly observed is the presence of ice. Exceptions are possible, but they rather confirm the generally accepted canon.

Frosty Afternoon

The ingredients are such that the strength is not diminished, but even slightly increased. This should definitely be taken into account when planning it in a holiday menu. The ingredients include:

• 30 ml of liqueur;
• 50 ml of vodka;
• ice;
• mint.

Preparation is elementary. Both liquids are mixed in a shaker and poured into a chilled glass with ice cubes on the bottom. Sprigs of mint are used for decoration. We choose thin-walled tall and narrow glasses or flute glasses.

Tangerine Dawn.

It has a rich citrus flavour, as it is made with mandarin juice. For 50 ml of the main ingredient take:

• 20 ml of white vermouth;
• 30 ml of liqueur;
• ice;
• Berries for decoration.

The drinks are mixed together with ice chips. Additionally, 3-4 ice cubes are placed in a glass, the mixture is gently poured and decorated with a cocktail cherry. Martini glasses look the most spectacular.

Skittles

The secret of the rich flavor lies in the use of only fresh lemon pulp. Canned juice will ruin the exquisite combination of ingredients. To prepare, you will need:

• 1 large, thick-shelled lemon;
• 40 ml of liqueur;
• 15 ml of honey syrup;
• ice;
• 3-4 strawberries.

Honey syrup is prepared in advance. For this honey is diluted in hot water at the rate of 1:2, cooled, filtered. With lemons cut off the top, about 1 / 5 of the volume, gently removed with a spoon all the pulp. From it squeeze the juice and leave for the preparation of the drink. Then combine all the ingredients and whisk thoroughly, adding ice chips. It is not served in a glass, but in a chilled lemon shell, dipping a straw in it, garnished with orange shavings and a mint leaf.

Important: The cocktail must be strained before serving.

Lemon Gluhwein

This drink decisively breaks stereotypes and is a wonderful warm drink for a chilly autumn evening. It is served exclusively hot, so you will have to prepare it before serving it when the guests have already gathered. The composition:

• 150 ml of dry white wine;
• 20 ml of lemon liqueur;
• 20 g orange and lemon zest each;
• 1 tbsp. honey;
• Cardamom to taste.

You will need a small saucepan or ladle for 500-750 ml. Wine and limoncello is heated, add honey and stir over low heat until dissolved. Then the zest and cardamom are immersed in the mixture. The mixture is heated for 10 minutes more, without allowing it to boil. Then it is filtered and poured into an Irish glass. The result is about 180 ml of aromatic and warming drink with an unusual citrus flavor and a light hint of grape.

How to make limoncello at home

Unfortunately, not everyone can get on a plane and in a few hours find themselves in sunny Italy to taste the traditional liqueur. But you can make it at home, especially since the main process, the infusion of lemon zest, lasts only 3-4 days.

For a true vintage, you use thick-skinned, pitted lemons grown in the southern provinces of Italy. Any large, well-ripened fruit, preferably local, will do for a home brew. Imports take a long time to arrive and also take a long time to store, losing all flavor and aroma.

The drink is prepared in two steps. First, the lemon zest is infused, and then combine the resulting with syrup.

Order of operations

10 lemons are thoroughly washed in running water, dried with a napkin and rubbed to remove the waxy layer. With a sharp knife or vegetable peeler cut off only the yellow part of the skin, not touching the white layer. It gets into the drink, gives bitterness and spoils the final result. In a hermetically sealed jar you put the cut peels, pour 1 liter of alcohol at least 95.6%, seal with a lid and leave in a cool, dark place. Minimum ageing time is 3 days.

The signal of readiness will be a change of color of alcohol. It will take on a yellow hue, and the zest will turn white. Then it is time to strain the infusion and pour it into another container, corking it well again.

Syrup is made from 800 grams of sugar and 1-1.2 liters of purified water. The mixture is heated until the sugar is dissolved, and then you can pour in the alcohol infusion of the zest. In the language of professionals it is called macerate. The solution will cloud over, this is a normal reaction to the dissolution of essential oils. The drink cools to room temperature and poured into sterilized containers. Store it in the refrigerator and no longer than 1-2 months.

Italian tips

Unlike the French, who make everything a mystery on a universal scale, the Italians are more open. They are so confident that no one can make a drink better than they do, that they willingly share their tips. In their opinion, the key to success is to choose the right kind of lemons and to respect the proportions. You need large lemons, with thick, wrinkled skins. In Italy, the timing of their ripening is strictly monitored and they are harvested only by hand. Fruit that has fallen to the ground is considered unsuitable for making fine liqueur.

For a perfectly balanced flavor, 30 g of zest per 100 ml of alcohol is taken. Classic proportions suggest the ratio:

• 1 liter of alcohol;
• 1.1 liters of water;
• 660 grams of sugar.

In this case, the output will be a drink with a sweetness of 26% and a strength of 37%.

The important thing is: At all stages of preparation and storage, the liquor must be hidden from direct sunlight.

Little hostess secrets

There are several subtleties that will improve the taste of the drink.

1. The container with the zest in the alcohol should be shaken daily, or better yet, turned over for an even dissolution of the essential oils.
2. After a week of infusion the taste has not changed, so you can not delay the process.
3. The Italians in many recipes use grape spirit, in our conditions it is easily replaced by grain alcohol.
4. Only high-quality purified water is used, any additives affect the taste of the finished product.

Some artisans replace the water with cream or milk, calling it Crema di Limoncello. In this way, the strength is reduced.

The benefits and harms of limoncello liqueur

In small quantities, and drink the liquor so, he partially compensates for vitamin C deficiency and prevents from colds. Liqueur stimulates digestion, raises immunity and mood.

As any alcohol-containing beverage, it can not be given to children, it is not recommended to treat pregnant and lactating women. You should not try it to those diagnosed with an allergy to citrus fruits, diabetics, with exacerbation of cardiovascular diseases, peptic ulcers, GI disorders with increased acidity.

Interesting Facts

1. Limoncello is used instead of syrup for pouring over ice cream.
2. It is part of many cocktails, giving them a rich flavor and persistent citrus aroma.
3. The most expensive bottle of alcohol in the world is considered to be a container filled with D'Amalfi Limoncello Supreme. The price is $43.6 million. The catch is not in the drink itself, but in the bottle that hides four diamonds of 13 and 18 carats. So far, there was not a rich man who was tempted by such an exclusive.

This light, refreshingly fragrant Italian liqueur is known around the world; it pairs well with fruit and gives exquisite pleasure to those who know how to drink it properly.

Photo of Limoncello Liqueur