Limoncello

 

This is very easy to make and is so delicious, especially when you serve it from the freezer. I don't make it very often, but when I do, I always ask myself, why do I buy store-bought? I should make my own more often! 

Note that the amount of sugar and water is a ball park. You may want it sweeter or stronger. Start with the measurements I have and set aside 1/2 cup of the simple syrup. Taste and add more if needed.

Ingredients:

1 empty (extra) 1.5 liter bottle

15-16 lemons

1.75 liter bottle of vodka (Many recipes call for grain alcohol. If you do, you may need to add more simple syrup, as I found the grain alcohol too strong) 

3 cups of sugar
3.5 cups of water

Directions:

Wash the lemons to remove any residue. Dry the lemons and remove the zest with a potato peeler. Make sure you remove any pith.
 
Divide the alcohol and zest into two bottles. Screw the caps on and store the bottles at room temperature in a cabinet. Let it sit for about 2 weeks or up to a month. Every couple of days, shake the bottles to mix the ingredients.

When ready, combine the sugar and water in a large pot. Bring to a boil and cook until it thickens, about 5-8 minutes. Let the sugar syrup cool completely.  
 
Using a strainer (some will use a coffee filter), pour the vodka mixture into the cooled sugar syrup. 

Pour the completed mixture into bottles using a funnel.
 
Place one bottle back in the cabinet; the other into the freezer. It's ready to serve once it's completely chilled. 

 Enjoy!

Mai Tai

Mai Tai


1 oz. Dark rum
1 oz. Light rum
1 oz. Orange Curacao
1/2 oz. Orgeat Syrup (Almond flavored)
2 oz. pineapple juice
1 oz. Sour mix
1 float of dark rum

One of the bartenders at the Hale Koa gave me this recipe.


Traditional Mai Tai

1 oz. Dark Rum
1 oz Light Rum
1 oz Orange Curacao
2 oz Orange Juice
1/2 oz Lime Juice
Dash Orgeat
Dash Simple syrup

The Mai Tai Bar at the Royal Hawaiian serves the best Mai Tai's. And the views can't be beat!

October 2002

Limoncello Cream

The area of Naples and the Amalfi coast in Italy is known for its lemon trees and the liquor Limoncello and Crema di Limoncello. My husband's cousin from Naples gave me her family recipe for the Crema di Limoncello when we visited family in Naples in May 1998. This is a delicious frozen liquor drink, which is wonderful to sip on a hot summer's day, or any day.

Also, further down is a recipe for Limoncello. You can purchase this liquor throughout Naples and the Amalfi coast. The glass bottles are beautifully decorated and make for a nice souvenir. Enjoy!

Crema di Limoncello

Zest of 8 Lemons
1 liter of grain alcohol
3-1/2 cups of sugar
2 liters milk
A large container

Wash and dry lemons. Zest the lemons, making sure to remove the pith. Add the zest to a large container and add the vodka. Store the bottle at room temperature for 1 week.

In a large pot, combine the sugar and milk. Bring it almost to a boil, making sure the sugar has dissolved.

Let this mixture cool completely.

As you add the vodka mixture, use a strainer to catch the zest. Pour the completed mixture into bottles.

Store the bottle in freezer. Serve chilled.


Monica's Crema di Limoncello
July 2011

After making the above recipe, I tweaked it a little. Here's my version. It's delicious!

1 Liter grain alcohol
7 Lemons, washed and dried
3 Cups sugar
1 quart plus 20 oz. half & half cream

Zest the lemons and place in a large container with the alcohol. Let sit for 2 weeks.

In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer (sitting on top of a large pot) to catch the zest. Pour mixture into 2 bottles.

Store in freezer. Serve chilled.