Anyone ever have this stuff???

I made some a while back with some alcohol that my....ummmm...friend had distilled.

Add to a fifth of grain the rinds of six lemons.

Here is the tricky part......you must peel the lemons so that none of the with layer is included. Only the top "yellow" rind will suffice.

This can be done with careful work with a VERY sharp knife.

Add a little sweetener and you have a fiery delicious aperitif.

The reason I mention this is because I recently put grapefruit zest into a bottle of gin.......great result.

I'm sure it's been around a long time, but I didn't hear about it until last year, when Danny Devito reportedly showed up on the set of a TV show, sloshed, and saying he'd had several.

Had in a few times after dinner down Hanover St. in the Nothend of Boston. Liked it alot.They keep it in the freezer till they ready to serve it.Keep telling myself I'm going to make some but to make it right it takes around 80 days and thats to dam long.

-Baldy-

bought some at an Italian festival here. too sweet. would like to try some homemade stuff, though.

but, yes, same with mulled wine. you want the "zest" not the "pith". the white part makes it bitter.

It is good stuff. Still need to make some.

I've heard the home brew is awesome, but I've only had the store bought stuff, and found it undrinkable. It does, however, make the best BBQ chicken marinade on the planet.

I had some a friend brought back from Italy. It was pretty good but the homemade version sounds better.

Keep it in your freezer.

Been drinking it for years, although not very often. A bottle will last over 6 months on average.

Another Italian liquor that I enjoy even more goes by the generic name of Amaro.

It's a bitter drink, often referred to as a digestivo.

It goes GREAT with a smoke.

And every brand is very different from the other brands. You've got to experiment.

My go-to is the Amaro Lucano.

Haven't made any for awhile. Use a potato peeler and go slow. I use grain neutral spirits (Everclear) and mix it 50/50 with simple syrup. One cup sugar to one quart water is about right. If you like it sweeter use 1 1/2 cups sugar. Let it sit in the Everclear for a week or two and strain before adding the simple syrup.

If you want to change it up a little add the zest of one extra lime.. Limoncello is like a cigar, the longer it rests the better it is.

When I lived in Boston, this was very popular with the old Mafia bosses. They would sit in open cafes in the North End and sip this. Don't make eye contact.

ffffffffff......

My woman was catering a party and Danny DeVito was passing out Limoncello. The staff drank 2 bottles of the stuff, and he was super cool with it. Just happy to see it enjoyed. Apparently, he makes it himself.

VERY tasty stuff.... used to sip it while sitting at the bar after dinner in Naples and smoking a Habano....back then you had to look REAL hard to find the real stuff here in the States....it was the same way with Sambuca.. they only imported one brand....