DIY: Limoncello, Part 2: Bottling

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Limoncello is an italian lemon liqueur that is traditionally served after a meal in Italy, as a digestif (or digestivo, in Italian). The genesis of my interests in mixology along with Lisa’s recent borrowing of Eugenia Bone’s cookbook “The Kitchen Ecosystem” collided in late December when flipping through Bone’s book I discovered her limoncello recipe. As I was still in the Christmas giving mindset I thought what a wonderful gift idea! It’s a DIY gift, so the giftee will know it came from the heart, took both time and forethought, and it will last for months—so it’s a perfect gift! Only problem, it takes 2 months to make.

As promised in our original post, here’s the final product (the recipe, is here).

5. Filter the limoncello, first through cheesecloth, then through a coffee filter. Bottle it and store it in your freezer (it’s best served cold). It will keep forever.

Filter first through a cheesecloth.
Filter first through a cheesecloth.
Close up.
Close up.
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Then through a coffee filter.
Notice the color change.
Notice the color change.

Enjoy!

-Ryan

PS- In case you’re wondering, Lisa gave it her approval. I’ll second that! Not too sweet, not too strong. Perfect.

Remember that Limoncello, like gazpacho, is best served cold.
Remember that Limoncello, like gazpacho, is best served cold.

PPS- Team white and gold!

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