Italian Lusciousness Bottled

Chances are you’ve already tried a limoncello cocktail or two in the past year at your favorite trendy restaurant. The Italian lemon liqueur is as popular as ever. It is light, refreshing, a zesty addition to cocktails, and, let’s face it, really fun to say. It is not sour at all. Limoncello is made by infusing lemon rinds with pure alcohol, so the essence of lemon is extracted, but not the sourness.

Last night, I brought a bottle of Limoncé Limoncello ($22.99 at Goody Goody, 3316 Oak Lawn Avenue) home and whipped up a few tasty cocktails for my fiancé. Of course I drank some, too, but I’m exactly 44 days from my wedding day and trying to resist all forms of carbs. Anywhoo, I am apparently a talented bartender–or at least I am when mixing cocktails is as easy as adding limoncello to club soda garnished with a sprig of mint from the herb box on my kitchen table. I got a little creative and tried 1 part guava juice, 1 part limoncello, and one part vodka. That little tropical twist made both of us start dreaming of the many far off places we could be drinking this on the beach during our honeymoon. For a cocktail recipe created by a professional mixologist, follow the jump.

The Amalfi
(Created by Ektoras Binikos, head mixologist, Aureole Restaurant NYC)

1 1/2 oz Citron Vodka
1/2 oz Limoncé Limoncello
1/2 oz Fresh Lime Juice
2 springs Lemon Thyme*
Splash of Yuzu Juice**

Put vodka, Limoncé, lime juice and leaves from a sprig of lemon thyme in a shaker with ice. Shake well to extract flavor from the thyme. Strain and pour into chilled martini glass. Garnish with a spring of lemon thyme.

* Thyme can be substituted for lemon thyme.
** The addition of Yuzu juice is optional. Add the Yuzu into the shaker along with the other ingredients.