Limoncello is an Italian liqueur made with fresh lemon peel and alcohol, usually grain alcohol or vodka. The peels soak in the alcohol for several weeks, adding a notable lemon flavor. After straining, the infused alcohol is mixed with simple syrup and frozen in bottles, to be served ice cold as a digestive. Both imported and domestic versions of limoncello are sold in the United States, so check your local liquor or wine shop if you don’t have a homemade stash on hand.
We made our first batches of limoncello and arancello (orange) this summer and we think they turned out pretty well, but that’s a post for another time. This simple cocktail uses limoncello, Cointreau, and champagne to create a bubbly citrus concoction. Serve with a twist of lemon for garnish. Happy New Year!
More Festive Cocktails
Adapted from 101 Champagne Cocktails, by Kim Haasarud.
Makes one cocktail.
1 ounce limoncello
1/2 ounce Cointreau
lemon peel, for garnish
1. In the cocktail shaker, combine the limoncello and Cointreau with ice. Shake a little and strain into the champagne flute.
2. Top off with champagne, garnish, and serve.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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