Home Made Limoncello


Home Made Limoncello is Awesome!

Looking for a fun and easy cordial recipe?  Try home made limoncello!  Go to your local import store and grab some bottles and caps and you will have an awesome aperitif!

Here's what you will need:

  • 10 medium or large organic lemons (Organic ensures there are no pesticides or chemicals on the rinds)
  • 1 liter Everclear Grain alcohol* (151 proof)

Simple Syrup

  • 5  cups water
  • 1/2 cup fresh lemon juice
  • 5 1/2 cups granulated sugar

Let's make it!

Using a peeler, remove the rinds from the lemons, leaving all or as much of the pith (the white part) on the lemon as possible to avoid bitterness.

Place the lemon peels in a covered glass container in the Everclear and let sit for 7 days!

On the 8th day, strain the lemon peels from the Everclear and discard the peels. Keep the booze!

To make the simple syrup (sugar, lemon juice and water), add the water, lemon juice and sugar to a medium saucepan on medium-high heat. Stir until sugar is completely dissolved. Let cool to room temp and add to the Everclear.

Once cooled, place in freezer for 2 days and serve chilled!  The high alcohol content will keep the limoncello from freezing!  It's a wonderful after dinner drink or great with dessert!

For these and all drink recipes, visit our Great Drinks page!

For questions, please email me at pete@greatfoodanddrinks.com



The Perfect Manhattan

There are a lot of versions of the Manhattan out there. And most are excellent but some – not so much. They should be chilled and served up, but on the rocks is accepted in some circles.

Here are the rules:

There must be a whiskey. Preferably Canadian, Rye or Bourbon. There must be sweet vermouth, but there can be sweet AND dry. But sweet must be present. And there needs to be bitters. That’s it. Stick to that and you can play with it a bit. Just know that even though a cherry is an acceptable garnish, cherry juice should stay in the jar.

So here’s my (Actually my Mother Rosalie’s) Perfect Manhattan.

  • 3oz Bourbon – MUST be Kentucky – not a sour mash!
  • 1/2 oz Sweet Vermouth
  • 1/2 oz Dry Vermouth
  • 3 Dashes aromatic bitters D’Angastora Orange or a Plum

STIR the ingredients in a GLASS Mixer going just one direction so you don’t “Bruise” (dilute) the ice. Once chilled, serve up in a martini glass with a twist of lemon.

You may ad ONE cherry as pictured above if you wish. But don’t eat it until you are done and it has absorbed all the deliciousness! Also, glide the inside of the lemon rind on the rim of your glass for a kiss of citrus when drinking.