Limon Cello Recipe For The DIY Drinker
In my last post “Gin and Tonic: A Guide to a Perfect Cocktail” I explained that choosing a good lime is important for the quality of the cocktail. For the recipe below choosing good limes is imperative.
This recipe is a modification of our favorite Limon cello process, but uses limes instead.
Since we grow our own limes, it’s easy to control the quality. Realizing that not everyone has that option, I’ll discuss buying commercially available citrus.
Choosing good citrus is a two-step process. Along with using the smell test to choose citrus (a ripe fruit smells like what it is), there’s the roll test. With fruit in hand find a smooth, preferably dark surface and while applying gentle pressure, roll the fruit. If it’s ripe you’ll see an oily track mark left behind. This oil is what will flavor our drink, so be sure to test each lime – it will make a difference in the end product.
Limon Cello Recipe Supplies:
2- 750ml bottles of quality vodka (some recipes call for Everclear -OK if you like the taste of lighter fluid)
20-22 organically grown limes (pesticides and wax not used)
5 cups water
3-3/4 cups sugar
2 large jars
Patience isn’t just a virtue, with this recipe it’s a requirement.
Start by zesting or carefully peeling the limes. Zesting is preferred because you don’t want to get into the white pithy area below the skin. If you do, the result will be a bitter yield. The limes can then be juiced and the juice frozen for use in other recipes later…or maybe a good gin and tonic.
Put the zests into one of the large jars and pour the vodka over them. Seal up the jar and store it in a cool, dark place for 30-45 days. During that time it’s advisable to gently swirl the jar (without opening it) a few times.
After the zests have soaked for the required time, boil the water, add the sugar and stir until sugar is dissolved. Let the mixture cool completely.
Using paper coffee filters, filter the zest/vodka mix (4-5 times is best) and divide the filtered liquid into both jars equally. Add equal amounts of sugar water to each jar, seal them up and forget about it for another six weeks.
At the end of the six weeks, bottle the results and store it in the freezer. (Due to the alcohol content, it won’t freeze).
Want some table “fireworks”? Carefully squeeze the skin of any citrus fruit over a burning candle. If you’re careful and don’t set the table on fire, it’ll smell good.
You can try different fruits with this; cranberries, raspberries, strawberries, etc. The basic recipe will be the same and the yield will be sweet liquor. Be inventive!
We once made Jalapeno liquor. While I might label it as “not fit for human consumption”, it works well as a cooking ingredient. We made Jay Schwartz try it as a drink….
Amazingly, he still speaks to us.